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Chewy Coconut Chocolate Chip Cookies are the ultimate treat for anyone who loves tender cookies with crisp edges and plenty of chocolate in each bite. With hints of coconut woven into a classic chocolate chip cookie base, these bake up extra thick and stay soft for days thanks to their secret ingredient. If your household is divided on coconut, that just means more for you. These cookies come together quickly, no chill required, so you can satisfy cravings in a snap.
I first tried these on a busy weeknight after school and they disappeared before dinner. My kids are not huge coconut fans but they love these with their after school milk or even for a breakfast treat.
Ingredients
- Butter flavored shortening: gives the cookies a rich taste and softness. Look for high quality shortening without strong aftertastes
- Brown sugar: adds deep molasses notes and extra chew. Choose fresh, soft brown sugar for best mixing
- Karo corn syrup: helps create lasting softness and that shiny chewy exterior. Make sure your corn syrup is clear and not past its expiration date
- Eggs: bind the dough and contribute to the chewy texture
- Vanilla extract: brings warmth and aroma. For best results select pure extract
- All purpose flour: gives structure. Use fresh flour for the softest cookies
- Baking soda: provides lift and spread. Scoop from a freshly opened box
- Salt: balances the sweetness and sharpens flavor
- Unsweetened flaked coconut: gives great texture and coconut flavor. Look for moisture rich flakes for freshest taste
- Dark chocolate chips: melt slightly and add rich chocolate flavor. I always recommend using quality dark chocolate for the richest pops of flavor
Step-by-Step Instructions
- Prepare the Oven and Pans:
- Preheat your oven to 350 degrees so the cookies bake evenly from the start. Line two cookie sheets with silicone mats to prevent sticking and ensure even browning
- Cream the Shortening and Sugar:
- Using a stand mixer or hand mixer blend the butter flavored shortening and brown sugar until the mixture is pale and fluffy. This step usually takes four to five minutes and helps aerate the dough for a light texture
- Add Corn Syrup Eggs and Vanilla:
- Pour in the Karo corn syrup then crack in the eggs and add vanilla extract. Beat until mixture is glossy and well combined making sure every egg streak is fully mixed. This layer of liquid ingredients gives chewiness
- Mix in Dry Ingredients:
- With your mixer on low gradually add in the flour baking soda and salt. Mix only until you do not see streaks of flour to keep the cookies soft. Over mixing toughens cookies
- Fold in Coconut and Chocolate Chips:
- Switch to a large spoon or spatula and gently fold in the coconut and dark chocolate chips. This preserves the texture and keeps the chips whole
- Shape the Dough:
- Scoop and roll balls of dough about two inches in diameter. Arrange cookies two inches apart on prepped baking sheets so they have space to spread
- Bake and Set:
- Bake for nine to eleven minutes. The cookies will look slightly underdone and very soft in centers but this is key for them to stay chewy. Let them cool on the baking sheet for about three minutes so they firm up a little before transferring to a wire rack to finish cooling
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One of my favorite memories is handing my daughter a warm cookie right off the tray. She took a bite and immediately asked for another saying it tasted like her favorite campfire treat. The combination of toasted coconut and dark chocolate feels like a bit of childhood magic in every bite.
Storage Tips
Keep cookies in an airtight container at room temperature for up to five days. If they start to dry out add a slice of bread to the container and the cookies will absorb the moisture and soften again. For longer storage freeze in single layers and thaw at room temperature for a just baked taste
Ingredient Substitutions
If you do not have butter flavored shortening you can use traditional shortening with a splash of butter extract. For a different chocolate twist try milk chocolate chips or half dark half white chocolate. Sweetened coconut works if you like extra sweetness but cut back slightly on the sugar
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Serving Suggestions
These cookies are perfect on their own but a scoop of vanilla ice cream sandwiched between two cookies is fantastic. Serve with coffee for grownups or cold milk for kids for an after school treat. Add a sprinkle of sea salt on top before baking to heighten the chocolate flavor
Cultural and Historical Context
Karo corn syrup has been used in Southern baking for over a century lending chew to cookies bars and candies beyond the classic pecan pie. While macaroons were traditionally made with shredded coconut and egg whites this cookie is a hybrid that brings the best of both traditions together in an easy drop cookie
Common Recipe Questions
- → What makes these cookies extra chewy?
Karo® Corn Syrup adds chewiness by keeping the centers soft while creating crisp edges as they bake.
- → Can I substitute butter for shortening?
Shortening produces thicker, softer cookies, but you can use butter for a crispier texture and richer flavor.
- → What type of chocolate chips should I use?
Dark chocolate chips provide rich flavor that balances the coconut, but milk or semi-sweet chips also work well.
- → How do I keep the cookies soft after baking?
Store cookies in an airtight container with a slice of bread—this helps maintain their soft texture for several days.
- → Do I need to chill the dough before baking?
No chilling is required, which speeds up the process and delivers thick, chewy cookies quickly.
- → Why should I remove cookies before they look fully done?
Taking cookies out when slightly underbaked ensures the centers stay soft as they finish setting on the baking sheet.