Coconut Chocolate Chip Cookies

With the temperature dropping to 5 degrees the other day here in New York, I was really dreaming of a tropical island.  Searching through my pantry after ruling out leaving the little warmth I had; I found some chocolate chips and coconut flakes.  So I decided to make some coconut chocolate chip cookies.  A classic sweet with some toasty tropical fruit thrown in!  For a second there I almost forgot it was winter (maybe).

When it comes to baking with coconut there are many options to choose from.  Desiccated coconut is very finely grated dried coconut. It usually has a lower moisture content meaning during the processing it’s dried out.  Shredded coconut is more coarse and is less dried out, so it has a higher moisture content.  Flaked coconut is just coconut shaved in large pieces also with a high moisture content.  For these coconut chocolate chip cookies I used flaked coconut but desiccated would also work!  Be careful when buying coconut: I’ve noticed that in the baking aisle coconut flakes tend to be sweetened.  For this recipe I’d recommend unsweetend coconut flakes.  I like either “Full Circle” or “Bob’s Red Mill” which I found in the organic section.

These cookies are addicting! Just regular chocolate chip cookies are delicious but coconut too?! Oh and did I mention the browned butter? That’s right, these are some special cookies but they’re also simple.  These two additions to a chocolate chip cookie add maybe 10 minutes to the task of making cookies; super simple!

Coconut Chocolate Chip Cookies

• 1 cup / 120 grams all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 4 tablespoons / 58 grams browned butter
• 4 tablespoons/ 58 grams unsalted butter
• 2/3 cup / 140 grams brown sugar
• 1/3 cup / 70 grams sugar
• 1 teaspoon vanilla extract
• 1 egg + 1 egg yolk
• 6 oz semi-sweet chocolate chips
• 3/4 cup / 72 grams flaked or desiccated coconut

1. Preheat the oven to 375 degrees.
2. On a sheet tray, toast the coconut for 3-4 minutes: until the coconut is golden brown.
   

   
   Place 6 tablespoons *(80 grams) of butter in a small saucepan and bring to a simmer, it will become very foamy this is when the butter is browning.  Watch it closely until it’s light brown.  *liquid evaporates while the butter cooks resulting in less volume.
3. In a blender or food processor, add the toasted coconut and pulse into small bits.  Set aside with the chocolate chips.
4. While the butter cools, combine flour, salt and baking soda in a small bowl.
5. In the bowl of a stand mixer, cream the browned butter, butter, sugar and brown sugar.
6. Add the egg, egg yolk and vanilla.  Mix another 2 minutes.                                                
7. Add the dry ingredients, then the chocolate and coconut.                                                    
8. Scoop cookie dough onto parchment lined baking sheet & bake for 10 minutes.