These chocolate chip coconut cookies by contributor Lisa Thiele, are soft and chewy and mini size. Make them for a cookie exchange party or any time.
Chocolate Chip Coconut Cookies
Soft, chewy, chocolatey and a hint of coconut, all in a single bite!
I find that bite size anything is almost more enjoyable. Less guilt and you can eat two for the “cost” of one. We all have our own justifications, right?
These are the perfect little cookies for a houseful of guests or kids, big or small. Make a batch (or two) of these and I can guarantee they’ll be gone before the end of the night.
More easy cookie recipes
To make a cookie sandwich, add a small spoonful of ice cream or fat free cool whip to the flat end of one cookie and then top with the second cookie.
For a frozen “ice cream cookie sandwich”, throw them in the freezer and voila, delish!
This recipe is adapted from Two Peas and Their Pod and in my opinion she’s the cookie queen!
- 1 3/4 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup mini chocolate chips
- ½ cup coconut flakes
- Preheat the oven to 350 degrees F.
- Line baking sheet with parchment paper and set aside.
- In medium bowl, whisk (or sift) together the flour, salt, and baking soda. Set aside.
- Using your KitchenAid, cream butter, brown sugar and granulated sugar until nice and creamy.
- Add egg and vanilla extract. Mix until well combined.
- Slowly & carefully mix in the flour mixture until combined. Stir in mini chocolate chips and coconut flaked.
- Roll dough into balls – for mini, about 2 tsp of dough and regular, about 1 Tbsp.
- Place on the baking sheet and using the bottom of a cup, slightly flatten.
- Bake for 8-10 minutes. Remove from the oven and let cool. Transfer to a wire rack to continue cooling