Community Pick
Toasted Coconut Chocolate Chip Cookies
"I've made this recipe from Ladies Home Journal for the past 15 years. My original copy is half burned (a little problem toasting the coconut) so I thought I better get this published. The cookie dough is so delicious; tastes like a candy bar. The toasted coconut takes it to new heights!"
photo by mums the word
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
18 cookies
ingredients
- 1 cup coconut
- 1 cup shortening
- 1⁄2 cup brown sugar, firmly packed
- 1⁄2 cup white sugar
- 1 large egg
- 1 tablespoon vanilla
- 3⁄4 teaspoon coconut extract
- 1 1⁄2 cups oatmeal
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
directions
- Toast coconut in a medium skillet over low heat, until light brown.
- Let cool.
- Preheat oven to 350°.
- In large bowl or mixer, on low speed, mix all ingredients (except chocolate chips) together (with the shortening being soft, it mixes easily and does not have to be creamed first).
- Stir in chocolate chips.
- Drop level 1/4 cups dough, about 2-inches apart, on ungreased cookie sheet, pressing dough lightly to form rounds.
- Bake 15-20 minutes or until golden.
- Let cool a couple of minutes. Transfer cookies to cooling rack to finish cooling.
Questions & Replies
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Reviews
-
I used 1/2 butter and 1/2 shortening. My cookies did not come out crispy, but soft and chewy. I only used a couple drops of coconut extract because that is all that was left in the bottle, but because it is very strong, they still had a lot of coconut flavor. -
These were okay. I followed the recipe exactly, which I always do the first time I make something. I wanted something a bit moreish. Something that had crisp edges and a really chewy center. Next time I would omit the oats and maybe real butter instead of shortening for better buttery flavor. I tried these cookies and they came out much better. https://cookienameddesire.com/coconut-chocolate-chip-cookies-recipe/ -
Excellent cookies, crispy on the outside, chewy in, great taste! I used 1/2 cup shortening and 1/2 cup coconut oil to get more coconut taste because I didn't have coconut extract. I used a small ice cream scoop and did not flatten them , baked about 12-15 mins at 350. As did some others, I toasted coconut in oven as it was preheating, didn't take long. -
These are an amazing coconut cookie! I left out the chocolate as we wanted just a coconut cookie. I toasted the coconut in the oven at 425 for 3 minutes on parchment paper. I used a level #30 cookie scoop to make the cookies and baked them for ten minutes. I got 22 cookies that are crispy on the edges and chewy in the very center. I love that these have oatmeal in them! Thanks! -
Wow! Over the top delicious!! I doubled the recipe as I needed a bigger batch for company. I also toasted the coconut in the oven...worked great. Instead of chocolate chips, I used Hershey milk chocolate bars, chopped. I really think that the toasted coconut added that extra punch of flavor! Thanks!
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Tweaks
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1/2 coconut oil for shortening
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Wow! Over the top delicious!! I doubled the recipe as I needed a bigger batch for company. I also toasted the coconut in the oven...worked great. Instead of chocolate chips, I used Hershey milk chocolate bars, chopped. I really think that the toasted coconut added that extra punch of flavor! Thanks!
-
I replaced the shortening with margarine and decreased the chocolate chips to 1.5 cups as suggested by other reviewers. These cookies were so yummy and so easy! I did expect there to be more coconut taste especially with the coconut extract, but they were still very tasty! I think next time I may try adding toasted almond slivers as well. Taking these to my in-laws later today. I hope they like them as much as we did! -
Positively the very best cookies I ever made and I am not a big time cookie maker. Greatest taste and I did use only 1/2 butter and the rest of the shortening I used vanilla yogurt which worked beautifully. I am always trying to save a few calories and between cutting the shortening in half and cutting back on the sugar a little, I was very happy with the outcome. These were just delicious even with the "lightening up" a little of them. (if you do use yogurt in place of the shortening use 1/2 cup of margarine/butter and then only 1/4 cup of yogurt which would be the equivalent of the other 1/2 cup of shortening) just delicious and perfectly shaped. I made smaller cookies too to stretch them a little and not be too many calories. Greatest cookie!!!!!! -
Delicious! These are very crispy and tasty. I substituted 3/4c of coconut oil in place of the shortening. The full 2 cups of chips was too much, so I had to use a bit less.
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RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
