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Coconut chocolate chip cookies

Coconut chocolate chip cookies

Famous American chocolate chip cookies with chocolate chunks, this time with coconut flakes, white chocolate, and raspberries. A simple recipe for perfect cookies.

Ingredients

Makes about 10 large cookies

  • All-purpose flour (1 cup, 150 g)
  • Salt (1/3 teaspoon, preferably coarse ground)
  • Baking soda (1/3 teaspoon)
  • Coconut flakes or ground almonds (1/2 cup)
  • Butter (100 g, room temperature)
  • Brown sugar (just under 1/2 cup, 100 g, preferably fine)
  • White sugar (just under 1/2 cup, 100 g, preferably fine)
  • Egg (1)
  • Natural almond extract (a few drops, optional)
  • White chocolate (100 g)
  • Raspberries (20)

Instructions

Preheat the oven to 160°C. Prepare a large baking sheet (or preferably 2 if you have them) and line with parchment paper.

Pour the flour into a bowl, add the salt, baking soda, and coconut flakes or ground almonds, and mix.

In a separate bowl, beat the butter with the brown and white sugars for about 5 minutes. Add the egg and beat for another 5 minutes.

Add the dry ingredients and almond extract (if using) and mix. Add the chopped chocolate (cut each piece into 4 parts) and mix by hand or with a spoon.

Use about 2 tablespoons of dough for each cookie, forming balls the size of a small ice cream scoop (e.g., with floured hands). Insert 2-3 raspberries into the center of each ball and place on the baking sheet, leaving a few centimeters between each. Gently flatten the top of each ball with your hand (to about half a centimeter). Keep the remaining dough in the bowl.

Place in the oven on a rack higher than the middle and bake for about 15-16 minutes until the edges of the cookies start to brown slightly but the center is still soft. The cookies will firm up as they cool. Remove from the baking sheet only after cooling. Bake the second batch of cookies as above.

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