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Chococonut Chip Cookies
Prep
10 mins
Cook
10 mins
Servings
72
Difficulty
Easy
These Chococonut Chip Cookies are my go to whenever I want something sweet and satisfying without spending all day in the kitchen. With just twenty minutes from start to finish, they're perfect for busy weeknights or unexpected guests. The combination of rich chocolate and toasty coconut creates this irresistible flavor that keeps everyone coming back for more. Plus, coconut adds natural fiber and healthy fats to balance out the indulgence, so I don't feel quite as guilty enjoying a couple straight from the oven. The best part? You probably have most of these ingredients in your pantry already, making this budget friendly and wonderfully simple.
Ella x
Ingredients
- 11 cup butter
- 11 cup white sugar
- ½ cup light brown sugar½ cup light brown sugar
- 22 eggs
- 11 teaspoon vanilla extract
- 22 ¼ cups all-purpose flour
- 11 teaspoon baking soda
- 11 teaspoon salt
- 22 cups semisweet chocolate chips
- 22 cups flaked coconut
Detail level
Instructions
- 1
Preheat the oven to 375 degrees F (190 degrees C).
- 2
Beat butter, white sugar, and brown sugar together with an electric mixer in a large bowl until light and fluffy. Beat first egg into butter mixture. Beat second egg into mixture along with vanilla extract.
- 3
Combine flour, baking soda, and salt together in a separate bowl; stir into butter mixture until just combined. Fold in chocolate chips and coconut. Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
- 4
Bake in the preheated oven until edges are golden, about 8 to 10 minutes. Cool on the cookie sheets briefly before removing to a wire rack to cool completely.
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