Coconut Chocolate Chip Cookies

By á-2641

Ingredients

• 2 cups all purpose flour
• 1 tbls. cornstarch
• 1 tsp. baking soda
• 1 tsp. salt
• 1 1/2 sticks butter, melted
• 1 cup packed light brown sugar
• 1 cup granulate sugar
• 1 tsp. pure vanilla extract
• 1/4 tsp. pure almond extract
• 1 large egg plus 1 egg yolk
• 3 cups semisweet chocolate chips
• 2 1/2 cups sweetened shredded coconut
• 2 tsp. vegetable oil

Details

Servings 50
Preparation time 45mins
Cooking time 120mins

Preparation

Step 1

Whisk the flour, cornstarch, baking soda and salt in medium bowl. Set aside.

Beat the melted butter, brown sugar, granulate sugar and extracts in a large bowl with an electric mixer until think and creamy, about 2 minutes. Beat in the egg and egg yolk. Reduce the mixer speed to low and beat in the flour mixture until just combined. Stir in 1 cup each or the chocolate chips and the coconut. Refrigerate dough until firm, about 1 hour.

Preheat oven to 350. Line 2 baking sheets with parchment paper. Arrange tablespoon-size scoops of dough, about 2 inches apart on the baking sheets. Bake, switching pans about 1/2 way through, until golden brown (approx 12-14 minutes). Let cool completely on baking sheets.

Put the remaining coconut in a medium bowl. Melt the remaining chocolate chips with the vegetable oil in a small saucepan over low heat, until smooth. Dip each cookie partway in the melt chocolate, them immediately dip into the coconut. Return to the parchment lined baking sheets and refrigerate until set, about 30 minutes.