Kids in the Sink

Chocolate Chip Coconut Cookies

on November 28, 2011

Something wonderful happened this week. I finished the Bible.

Like actually, read every word, finished the Bible. From Genesis to Revelation. Even the boring stuff like this guy,
son of this other guy ,
son of somebody,
son of someone else.
(That’s not sacrilegious, right? Because I REALLY love the Lord.)

What was supposed to happen in 360 days took 2 years and 2 children.

Wait, did I have 2 children in 2 years? Scary.

So to celebrate this long-awaited moment, I ate these. These cookies are one of the best chocolate chip cookies I’ve had. I know, everyone says that. But really, these are GOOD. They are chewy, chocolate chip cookies and the addition of coconut gives them added texture and crunch. They were so good I ate 2, 4, 6 of them. It was a celebration. Don’t judge me. It’s in the Bible.

FYI: It’s totally ok to lick the beaters.


Chocolate Chip Coconut Cookies

makes about 4 dozen cookies


2 sticks of butter, at room temp
½ cups white sugar
1 ½ cups brown sugar
2 eggs
2 tsp vanilla
3 cups all purpose flour
1 ½ tsp baking soda
¾ tsp salt
3 cups shredded sweetened coconut
1 lb chocolate chips/chunks


  1. Preheat the oven to 350° .
  2. In a large bowl, cream the butter and sugars until light and fluffy.
  3. Continue mixing and add the eggs one at a time. Scrape down the bowl as needed, making sure each egg is incorporated before adding the next. Add the vanilla.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Mix the dry ingredients in with the wet ingredients on low until just combined. Make sure not to overmix.
  6. Fold in the coconut and chocolate with a spatula.
  7. Drop 1-2 tablespoons onto a parchment lined baking sheet, depending on how big you like your cookies. We ALWAYS make our cookies bigger than suggested.
  8. Bake for 11-13 minutes. The outside will start to look golden brown and the inside will still look slightly gooey. That’s ok! This will make a wonderful, deliciously chewy cookie.

*Note: Melissa had the brilliant idea to tray freeze the balls of cookie dough for quick and easy cookies. To do this, place the individual balls on a sheet pan and freeze. Once frozen, place them into a freezer bag. This will keep them from freezing together in a large clump. This also makes  it easier to pull cookie dough balls out individually and eat them as is. Melissa discovered this and I love her for it. Genius. Delicious genius.

Source: The Little Red House


4 responses to “Chocolate Chip Coconut Cookies

  1. Tara says:

    Made these yesterday and they are indeed delicious! And simple to make! Thanks Melissa and Heather for filling my sweet tooth recently 🙂

  2. arbine says:

    Wow. Finishing the Bible is an amazing feat. Thanks for stopping by my blog. These cookies look great. I love anything with coconut. I totally lick the beaters too. 🙂 Have an amazing day!

  3. […] this morning.   There was just too much else to be done.  So, as I was contemplating eating some freshly baked cookies we made yesterday, I realized that I had granola in the cabinet that I could have for breakfast! We […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: