A scrumptious, moreish recipe for chocolate chip cookies flavoured with lots of coconut. I came up with this recipe, just trying to find a way to use the desiccated coconut sitting in the cupboard.
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These cookies are freaking awesome. Adding an additional 1/2 stick of butter and 2 tablespoons of milk makes them super fluffy and chewwwy. They come out rather flat otherwise. - 11 Jan 2007 (Review from Allrecipes US | Canada)
These cookies are the bomb! I'm sure I'll make them again. My mistake was in storing them in Tupperware which softened the perfectly crispy edges. Say it with me now: Tupperware for chewy, tin for crispy. - 26 Dec 2005 (Review from Allrecipes US | Canada)
I love this recipe. This cookie is my back-up recipe for any event or family gathering. I do change the recipe a little because they tend to be a little greasy. I use half shortening and half butter instead of all butter and reduce it by at least a 1/4 cup. Also I add more coconut and instead of all semi-sweet chocolate chips I use a variety of whatever kind I have on hand. I usually use a mix of milk, white, butterscotch (i think the butterscotch really brings out the best in the cookie) and semisweet chocolate chips. I also add a little spice like nutmeg, cinnamon, cloves, almond extract, or whatever sounds good. Enjoy. - 05 Jul 2006 (Review from Allrecipes US | Canada)