I'm always on the lookout for a cookie recipe that freezes well because let's be honest, a frozen cookie after 10:00 p.m. at night is one of the best treats, like, ever. Every time I visit my mom, she has these delicious chocolate chip coconut cookies tucked away in her freezer so my dad can pack them in his lunch for work.
How adorable is that? If only I were that nice...
I whipped up a batch of these chocolate chip coconut cookies a couple days ago and they're gone.
Completely and utterly and devastatingly gone.
Pretty sure that means it's time to bake another batch. Or two. Maybe three so I can freeze a couple dozen for late-night snacking.
If you're all about consistency in cookie size, you'll want to invest in a cookie scoop. My favorite is the OXO medium cookie scoop, but if you're counting calories, you may want to go with the small cookie scoop. I actually own all three sizes and find them indispensable. (The large cookie scoop is great for cupcake and muffin batter!)
Printable recipe for chocolate chip coconut cookies below.
Chocolate Chip Coconut Cookies
Just a hint of coconut makes these cookies irresistible. And they freeze well. Score!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 3 cups flour
- 1 (12-oz) package semi-sweet chocolate chips
- 1 cup sweetened shredded coconut
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, cream butter and sugars. Add eggs and vanilla and beat until thoroughly incorporated.
- In a separate bowl, combine salt, baking powder, baking soda and flour. Add to creamed mixture and mix until thoroughly combined. Fold in chocolate chips and coconut.
- Drop by rounded tablespoonfuls on ungreased cookie sheet about 2 inches apart. Bake 7 to 8 minutes. Cookies will be soft.
- Let sit 2 minutes on pan before removing to a cooling rack to cool completely.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 145Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 94mgCarbohydrates: 21gFiber: 1gSugar: 12gProtein: 2g
Here are a few other freezer-friendly cookie recipes you might enjoy...
jen
These sound delicious! I am definitely going to give them a try. Although they would never last in my freezer long enough for James to take to work. Well, maybe if you include the night that I make them...
Emily Hill
I know. Ours were gone before anyone could take them anywhere!
P.S. Belated birthday package should arrive by Thursday. :)
steph
Oh yum! I'm going to have to try shredded coconut in mine next time. I have been adding coconut oil in place of a portion of the butter, which is to die for, but never the shredded coconut.
Are you trying to make me fat?!
Emily Hill
I'm just an enabler, plain and simple. I'm totally going to have to try coconut oil in place of some butter next time. YUM!
Amanda
Hi. Have purchased cup measures and this is the first recipe I have ever done using this method.
am sure it will be easier than weighing everything.
These cookies look so delicious cant wait to try them.
Thank you for sharing
Emily Hill
I hope you like them!
Cathy@LemonTreeDwelling
Frozen cookies...now that is something I need to try! I guess the good news is they would take longer to eat....!! These look delicious, Emily!
Emily Hill
Freezing them doesn't make them last any longer, believe you me. ;)
Jenny Layton
On my deathbed I will be eating chocolate chip cookies. They are the love of my life!
Emily Hill
I love them too...especially frozen. ;)
Heather
I made these with gluten free flour and they turned out amazing! My whole family absolutely loves these cookies! I make them at least once a week.
Emily Hill
Yay! So glad to hear they worked with gluten-free flour! Your comment made my day! xoxo
Lauren Gilman
Do you use sweetened or unsweetened shredded coconut?
Emily Hill
I use sweetened. I'll update the recipe so it's clear!
Lauren Gilman
Thank you! My husband has been asking for these cookies, but I only had sweetened shredded coconut. I had to make sure I wasn’t going to ruin it for him ?
Emily Hill
I hope they turn out and I hope he likes them!
Lauren
These turned out so good!! I used coconut extract instead of vanilla to up the coconut flavor. Next time I'll probably use a bit less salt and half the baking soda. They were a bit saltier than I like. But overall they were delicious!
Emily Hill
Love the idea of coconut extract!