coconut chocolate chip cookies

My first experience with a coconut-chocolate combination was a Manishewitz Chocolate Macaroon.
Chocolatey, moist and chewy. A bit overly sweet—yummy, nevertheless —I was hooked at the tender age of 5.

Loving this combo, I knew I would love this recipe, from Pichet Ong's The Sweet Spot.  

Pichet calls for unsweetened coconut, which you toast; the rest of the cookie is his version of a chocolate chip cookie dough.

A delicious cookie.  Crisp edges, unexpected texture from the coconut, soft interior (I slightly 
underbaked mine,) and chock full of chocolate.

Coconut Chocolate Chip Cookies
from The Sweet Spot by Pichet Ong

1⅓ finely shredded unsweetened dried coconut
2 cups all-purpose flour
1½ teaspoons baking powder
1 cup unsalted butter, at room temperature
1 cup packed dark brown sugar
¾ cup plus 2 tablespoons sugar
½ teaspoon salt
2 large eggs
2 teaspoons vanilla extract
2½ cups bittersweet chocolate chips or roughly chopped bittersweet chocolate 

Preheat oven to 300ºF.  Spread the coconut on a large rimmed baking sheet and bake until golden brown and fragrant, about 7 minutes.  Set aside to cool completely.

Sift together the flour and baking powder and set aside.

Put the butter, both sugars, salt, and cooled toasted coconut into the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until light and fluffy, about 3 minutes.  With the machine running, add the eggs one at a time, and then add the vanilla.  Turn the mixer speed to low and add half the flour mixture.  When incorporated, add the remaining flour and mix until no traces of flour remain.  Stir in the chocolate chips.  If you have time, cover the dough tightly and chill for at least 2 hours, or up to 3 days before baking.

When ready to bake, preheat the oven to 350ºF.  Line two baking sheets with parchment or Silpat.

Scoop the cookie dough into 1-inch balls and put 2 inches apart on the baking sheets.  (I like mine a bit larger, so they were closer to 2-inches.) Bake until brown and crisp, about 12 minutes.  Transfer to a cooling rack to cool.  The cookies can be stored in an airtight container for up to 3 days.


  1. What do you think about cutting back the sugar if you hav coconut that us sweetened? How much would you suggest to cut back? Love this recipe and can't wait to try it ....tomorrow!!

  2. I was lucky enough to taste them and think they are one of the best chocolate chip cookies! The coconut really made it stand out.

  3. rebecca- if you use sweetened coconut, try to shred it into smaller pieces- maybe with a food processor? (can you see how shredded the dried coconut is in the pic?) i would cut back the granulated sugar- maybe 1/2 cup. i tend to use less sugar than what many recipes call for. try to get the unsweetened if you can find it- or i'll send you some, cause it really makes the cookie different.

    beth- we were lucky enough to have you here! thanks for being a guinea pig.


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