Coconut Crunch Cookies have have my favorite combinations of ingredients. These cookies are packed with chocolate and coconut making them slightly chewy inside and with crispy edges.
Jump to:
Why You'll Love this Recipe
Great texture and flavor: The cookies, while warm from the oven were slightly crispy on the edges, chewy on the inside, chocolatey and melty. Just plain yummy!
Simple ingredients: made with ingredients you probably already have in the pantry.
Ingredients
As an Amazon Associate I earn from qualifying purchases.
Unsalted butter, this should be at room temperature
Light brown sugar
Large eggs
Coconut flakes
Chopped pecans
Instructions
- Preheat oven to 375. In a large bowl using a hand mixer at medium speed, cream butter and sugar until light and fluffy.
- Add eggs and extracts and mix until creamy. Set aside.
- In another large mixing bowl, combine flour, baking soda and salt. Gradually add dry ingredients to wet ingredients, until well incorporated. Stir in the coconut, chocolate chips, and nuts.
- Line a baking sheet with parchment paper. Using small cookie scoop, drop onto cookie onto prepared baking sheet. Bake for 10 minutes or until lightly browned. Cool for 1 minute before removing from pan to rack.
Equipment
Variations
- Use toasted coconut in the cookies. Toast the coconut in a 325 degree oven for 3 minutes, until golden brown.
- Substitute milk chocolate or white chocolate chips for the dark chocolate.
Tips
- The butter is softened if you can press your finger into the stick easily. If the room is not warm enough for the butter to do this, soften in a microwave safe dish at 30% for 15 seconds. Repeat if necessary.
Storage
Room temperature: store cookies in an airtight container on the counter up to 1 week.
Freeze: cookies can be frozen in an airtight freezer safe container up to 3 months.
Related Recipes
Try these tasty Chocolate Peanut Butter Chip Cookies!
These Butterscotch Haystacks are only 2 ww points and no bake!
If you love crispy crunch food, then you are going to love these Extra Crispy Maple Hot Wings!
Serving Suggestion
Serve cookies with a glass of cold milk or hot tea as after dinner dessert or snack.
Don't forget to check out my Amazon storefront for some of my favorite products!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Coconut Crunch Cookies
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 cups flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups flaked coconut
- 6 ounces dark chocolate chips
- 1½ cups finely chopped pecans
Instructions
- Pre-heat oven to 375. In a large bowl using a hand mixer at medium speed, cream butter and sugar until light and fluffy.
- Add eggs and extracts and mix until creamy. Set aside.
- In another large mixing bowl, combine flour, baking soda and salt. Gradually add dry ingredients to wet ingredients, until well incorporated. Stir in the coconut, chocolate chips, and nuts.
- Line a baking sheet with parchment paper. Using small cookie scoop, drop onto cookie onto prepared baking sheet. Bake for 10 minutes or until lightly browned. Cool for 1 minute before removing from pan to rack.
Leave a comment