AMAZING COCONUT CHOCOLATE CHUNK COOKIES

This is one of those recipes our Dad gets full credit for discovering and perfecting. One thing we have learned throughout the years, is that if he tells you a recipe is amazing- IT IS. I am ashamed to admit that it took me a few too many months to actually try these because they are UNREAL. If you like chocolate, coconut, and all things wonderful, MAKE THESE RIGHT NOW! They are huge, crispy, chewy, and basically perfection.

A few important steps you shouldn’t overlook — use a 1/3 cup measurer to drop your cookies onto the pan. They need to be BIG.They also need to be COLD when you put them in the oven, so after your pans are filled, pop them in the fridge for at least 20 minutes before baking!

Lastly, they won’t look super done when you take them out…you want them to be golden, but you also want them to be gooey. Once they sit and cool, they will form up better and the end result will be the chewiest, yummiest cookies you’ve ever had!

I mean, look at the inside of that cookie!! I had my daughter break one in half for me about 15 minutes after they came out of the oven. And they stay chewy for days!

Be right back, I need to go make another batch! 😉Awesome Coconut Chocolate Chip Cookies
Recipe by Clark Frogley

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
3/4 tablespoon vanilla extract
1/4 tsp almond extract
1/2 tsp coconut extract
1 egg
1 egg yolk
1 cup semisweet chocolate chips or large chocolate chunks
1 package soft shredded coconut

Directions:

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, almond and coconut extract, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips and coconut by hand using a wooden spoon. Drop cookie dough 1/3 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Refrigerate the cookies on the baking sheet for at least 15 min before baking
5. Bake for 15 to 20 minutes in the preheated oven, or until the edges are lightly toasted. Don’t overcook as you want the cookies chewy in the middle with toasted edges. Cool on baking sheets for a several minutes before transferring to wire racks to cool completely.