Chewy Coconut Chocolate Cookies (Print-Friendly Version)

Soft coconut chocolate cookies with chewy edges and thick centers. Easy to bake, extra delicious with dark chocolate.

# What You'll Need:

→ Dough

01 - 170 grams butter-flavored shortening
02 - 160 grams packed brown sugar
03 - 120 milliliters Karo corn syrup
04 - 2 large eggs
05 - 10 milliliters vanilla extract

→ Dry Ingredients

06 - 310 grams all-purpose flour
07 - 5 grams baking soda
08 - 1 gram fine salt

→ Mix-ins

09 - 80 grams unsweetened flaked coconut
10 - 340 grams dark chocolate chips

# How to Make It:

01 - Preheat oven to 175°C and line two baking sheets with non-stick silicone mats.
02 - In a large mixing bowl, beat the butter-flavored shortening and brown sugar together until light and fluffy.
03 - Add Karo corn syrup, eggs, and vanilla extract to the creamed mixture and mix until well combined.
04 - Sift in the all-purpose flour, baking soda, and salt. Blend on low speed, mixing until a smooth dough forms.
05 - Stir the unsweetened flaked coconut and dark chocolate chips into the dough by hand for even distribution.
06 - Roll the dough into balls approximately 5 centimeters in diameter and arrange them 5 centimeters apart on the prepared sheets.
07 - Bake in the preheated oven for 9–11 minutes until the edges turn golden but centers appear underbaked.
08 - Allow cookies to rest on the baking sheets for 3 minutes before transferring to a wire rack to cool completely.

# Additional Tips:

01 - Remove cookies from the oven while centers appear slightly underdone for maximum chewiness.
02 - Let cookies rest for several minutes before moving to a cooling rack to prevent breaking.
03 - To restore softness, place a slice of bread in the storage container if cookies dry out.

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