For as long as I can remember, coconut never really did much for me when it came to dessert. Sure, coconut included in something like carrot cake was great, but just coconut… as a primary flavor? Meh. Then, last summer, something happened. I made toasted coconut and dark chocolate chunk ice cream, and it was like the heavens opened and angels sang. I fell in love with the flavor combination and, more importantly, coconut itself. My infatuation was heightened this past spring when I made coconut cupcakes for Easter; I could have eaten that frosting with a spoon! Last week, I found myself thinking about that ice cream and decided to transform the flavors into oatmeal cookies.
I usually save oatmeal-raisin cookies for fall baking (is that weird? they seem so warm and cozy and fall-like!), but recreating my favorite ice cream from last summer into a cookie seemed like the perfect thing to make as summer winds down this year. Between all of the oats, chocolate chips and coconut, these cookies are packed totally full and have a tremendous amount of texture in every single bite.
I adore the combination of dark chocolate with coconut, but if you prefer semisweet, milk, or even white, feel free to substitute those! I hope you enjoy this last full week of summer and add some cookies to your days
Oatmeal-Dark Chocolate Chip & Coconut Cookies
Yield: About 2 dozen
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes
Total Time: 35 minutes
Chewy oatmeal cookies loaded with dark chocolate chips and shredded coconut.
1½ cups (181 grams) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (227 grams) unsalted butter, softened but still cool
1 cup (213 grams) light brown sugar
1 cup (198 grams) granulated sugar
2 teaspoons vanilla extract
3 cups (298 grams) old-fashioned rolled oats
1½ cups (255 grams) dark chocolate chips
½ cup (43 grams) sweetened shredded coconut
1. Preheat oven to 350 degrees F; adjust oven racks to low and middle positions. Line baking sheets with parchment paper.
2. Whisk the flour, baking powder and salt in a small bowl; set aside.
3. Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, and then mix in the vanilla.
4. Stir in the flour mixture with a wooden spoon or a large rubber spatula, then stir in the oats, chocolate chips and shredded coconut.
5. Using 2 heaping tablespoons per cookie, roll the dough into balls and place on the cookie sheets, spacing them at least 2 inches apart. Bake until the cookie edges are golden brown, but the middles are still quite pale, about 12 to 14 minutes. Rotate the sheets from front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets for 2 minutes, then transfer to a cooling rack to cool for at least 30 minutes. Cookies can be stored in an airtight container at room temperature for up to 5 days.