Toasted Coconut Cookies With Peanut Butter And Choc

Name: Toasted Coconut Cookies With Peanut Butter And Chocolate Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 2 and 1/2 cups flour; 1 cup granulated sugar; 1/2 cup brown sugar; 1 stick butter; 1/2 cup peanut butter; 1/2 cup chocolate chips; 1/2 cup coconut; 1 teaspoon baking soda; 1/2 teaspoon baking powder; Dash vanilla

Servings: persons

1
Preheat oven to 350 degrees.
2
Next, take all of the dry ingredients and combine then in a large mixing bowl: flour, sugar, brown sugar, baking soda and baking powder. Set aside. Also set aside your two eggs, cracked and lightly whisked together. You will add them later.
3
Then take butter and peanut butter, place on low heat in saucepan and stir occasionally (watch closely, do not want to burn or over heat).
4
While butter and peanut butter are on stove, take coconut and place on baking pan. Place in oven until coconut is golden brown (to get an all-over golden sheen mix up the coconut 1/2-way through).
5
Next take your butter and peanut butter off the saucepan once everything is melted together and stir into dry mixture. Also add your egg mixture and a dash of vanilla until ingredients are combined.
6
Now comes my favorite part: melting the chocolate into the dough slightly. First add the chocolate chips on TOP of the combined mixture. Then add the warm toasted coconut on top of that. Once you see the coconut start to melt the chocolate chips, mix both into the batter (skip this step if you like your chocolate chips to stay chocolate chips, I chose to create more of a fudge ribbon look to my cookies).
7
Voila! Place in oven on lightly greased baking sheet at 350 degrees for 15 minutes or until light golden brown on top.

1047

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 eggs, 2 and 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, and more.

Yes, Toasted Coconut Cookies With Peanut Butter And Chocolate Chips 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.

That's it — enjoy your meal!

Toasted Coconut Cookies With Peanut Butter And Chocolate Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions