Coconut Chocolate Chunk Cookies Recipe

Name: Coconut Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cups flour; 1-1/2 cups BAKER'S ANGEL FLAKE Coconut; 3/4 tsp. baking soda; 1/4 tsp. salt; 3/4 cup (1-1/2 sticks) butter or margarine, softened; 1/2 cup granulated sugar; 1/2 cup firmly packed brown sugar; 1 egg; 1 tsp. vanilla; 1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks

Servings: persons

1-3/4 cups flour
1-1/2 cups BAKER'S ANGEL FLAKE Coconut
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup (1-1/2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 tsp. vanilla
1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks

1
Heat oven to 375F.
2
Mix flour, coconut, baking soda and salt in medium bowl; set aside.
3
Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
4
Add egg and vanilla; beat well.
5
Gradually beat in flour mixture.
6
Stir in chocolate chunks.
7
Drop by heaping tablespoonfuls on to ungreased cookie sheets.
8
Bake 12 to 13 minutes or just until golden brown.
9
Cool on cookie sheets 1 minutes.
10
Remove to wire racks and cool completely.

910

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-3/4 cups flour, 1-1/2 cups BAKER'S ANGEL FLAKE Coconut, 3/4 tsp. baking soda, 1/4 tsp. salt, and more.

Yes, Coconut Chocolate Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Chocolate Chunk Cookies

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