There are few flavor combinations I love more than chocolate and coconut. I love Almond Joys and coconut macaroons dipped in chocolate. It’s probably no surprise that Samoas Girl Scout Cookies are my favorite. So when I was experimenting with a classic chocolate chip cookie to make it have loads of coconut flavor and be super thick and chewy, I was ecstatic when my experimentation resulted in these perfect Coconut Chocolate Chip Cookies.
The coconut flavor in these Coconut Chocolate Chip Cookies comes from coconut oil used instead of butter, coconut extract and chewy, shredded coconut that is mixed into the batter. The batter of these cookies more closely resembles a sugar cookie batter than a traditional chocolate chip cookie batter. There is no brown sugar and only egg yolks instead of whole eggs. Cornstarch and cream of tartar lead to a soft and chewy cookies without the cookies being cakey. When you get a bite of soft, chewy Coconut Chocolate Chip ookie with a few chocolate chips, you will think you just took a bite of a macaroon or an Almond Joy!
Perhaps what I love most about these Coconut Chocolate Chip Cookies is how thick and chewy they stay. They remind me of the shape and texture of a good bakery cookie.