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 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
- Preheat the oven to 350° .
- In a large bowl, cream the butter and sugars until light and fluffy.
- 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.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix the dry ingredients in with the wet ingredients on low until just combined. Make sure not to overmix.
- Fold in the coconut and chocolate with a spatula.
- 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.
- 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