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Coconut Chocolate Chip Cookies

Source of Recipe


From "The Sweet Spot"



List of Ingredients



• 1-1/3 cups finely shredded unsweetened dried coconut
  
• 2 cups all-purpose flour
  
• 1½ tsp baking powder
  
• 1 cup unsalted butter, room temperature
  
• 1 cup plus 1 Tbsp packed dark brown sugar
  
• ¾ cup plus 2 Tbsp sugar
  
• ½ tsp salt
  
• 2 large eggs
  
• 2 tsp vanilla extract
  
• 2½ cups bittersweet chocolate chips
  






Instructions



1. Preheat oven to 300° F.
   Spread coconut on a large rimmed baking sheet. Bake until golden brown and fragrant, about 7 minutes. Set aside to cool. If you are going to bake the cookies immediately, increase oven to 325° F.
   
   
2. In a medium bowl, sift together flour and baking powder. Set aside. In a large bowl, combine butter, sugars, salt and cooled coconut. Use an electric mixer on medium to beat until light and fluffy, about 3 minutes. With the mixer running, add the eggs one at a time, then add vanilla. Turn mixer to low. Add half of the flour mixture. When incorporated, add remaining flour and mix until no traces of flour remain. Stir in chocolate chips. If you have time, tightly cover the dough and refrigerate at least 2 hours before baking.
   
   
3. When ready to bake, preheat the oven to 325° F. Line two baking sheets with parchment paper.
   Scoop dough into 1-inch balls and place 2 inches apart on baking sheets. Bake until brown and crisp, about 12 minutes. Transfer to a wire rack to cool.
   
   Store cookies in airtight container.