Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Live It Up

coconut chocolate chip cookie

Recommended Posts

There is a bakery in my neighborhood that makes chocolate chip cookies that have coconut in them. I would be happy to continue to buy the cookies from them, but they never have them when I go in. Seems like a simple enough concept, but I'm really not much of a baker. So, please help me. They are basically chocolate chip cookies with coconut in the dough. Does anybody with baking experience know how much coconut to add? Would you replace some of the flour? They're definitely more of a chocolate chip cookie with coconut added than a coconut cookie with chocolate chips added. Thanks!

Share this post


Link to post
Share on other sites

Hmm, hard to equal a legend, to match a cookie in your mind. I suggest that you toast the coconut so it's nice & toasty brown. I would substitute some of the nuts in any recipe for coconut. Or get an oatmeal cookie recipe, sub some of the oats and add the chocolate chips. Also I would suggest that you chop the coconut so it is easier to eat cleanly.

Easier still, call & order a coupla dozen and freeze. :biggrin:

Share this post


Link to post
Share on other sites

I used to use a recipe that I got from Usenet that had coconut. It's been many years since I last made it, but it used to be my go-to ccc recipe. You can find it here.

Share this post


Link to post
Share on other sites

I haven't made them, but Pichet Ong's new pastry book The Sweet Spot has a recipe for coconut chocolate chip cookies that he says is quite popular.

Share this post


Link to post
Share on other sites

Thanks for the help.

Prasantrin-- that recipe you linked to looks pretty perfect. The ones the bakery makes don't have nuts in them, but I love nuts so that's an improvement in my book.

K8memphis--I am not on a crazy quest to exactly recreate the cookies (they're good, but not that good). It's just that my husband asked me to make them and I really didn't have a clue how. Good idea about chopping the coconut.

mukki--I have Pichet Ong's book on my amazon wishlist, but I don't have it yet. Do you have it? If so, do you like it? I flipped through it and a lot of the recipes looked appealing, but I just got like 10 cookbooks, so I don't think I will get it anytime soon.

Share this post


Link to post
Share on other sites
mukki--I have Pichet Ong's book on my amazon wishlist, but I don't have it yet. Do you have it? If so, do you like it? I flipped through it and a lot of the recipes looked appealing, but I just got like 10 cookbooks, so I don't think I will get it anytime soon.

I checked it out from the library and decided to just copy a few recipes for now. Most didn't appeal to me enough that I thought I'd actually make them. And I have way too many cookbooks. I do plan on trying the Vietnamese Coffee Tapioca "Affogato" made with condensed milk ice cream, Vietnamese coffee, tapioca pearls and crushed walnut cookies!

Share this post


Link to post
Share on other sites

find a chocolate chip cookie recipe you love then grind up dried coconut into the equivalent 1/4 -1/3 the flour in that recipe... then when you stir in the chips also add a cup of regular dried grated coconut ...(I used the sweetened ...since it is a cookie and I love sweet!!!)

I love this more than most any other home made cookie it has all my favorite components...sugar ..chocolate and coconut!!!!

I hope this is what you are looking for?

Share this post


Link to post
Share on other sites

ok, so maybe I lied before when I said I wasn't going on a crazy quest to recreate these cookies. I made my first attempt a couple of days ago, and they just didn't do it. I was going to make the recipe that prasantrin linked to, but then I remembered that my kitchen scale is broken, so I couldn't weigh out the chips and stuff. So, then I decided that I was just going to add some coconut to a basic CC cookie recipe. I decided to go with the one in Dorie Greenspan's book--and lo and behold, she had a coconut variation right in there. They were good, but they were really just a basic CC cookie, and not what I was looking for. They were too crispy and the coconut flavor wasn't prominent enough.

So now I'm trying to figure out what I need to do. I think the cookie needs to be cakier and definitely more coconut flavor. I was thinking about trying Alton Brown's puffy cookie recipe here, but I am disturbed by his use of butter flavored shortening. I just read the chocolate chip cookie bake-off thread looking for ideas, but it seems that most people are looking for a chewy cookie.

Any ideas? The recipe doesn't have to be for a CC cookie, BTW, just something cakey that I can make coconuty and add Chocolate chips to.

Share this post


Link to post
Share on other sites

It seems to me this is going to become a question of how much of your soul you're willing to sell!? Puffy...well that suggests shortening, so you can compromise and do a mix of shortening and butter. And for the coconut...are you willing to use extract? If not, what about some of the coconut liquors (heat to remove alcohol if you wish). Another thing you might try is storing your flour with coconut for a while - maybe even split a fresh coconut, dry it out real well and store your flour (or maybe just the sugar) in the shell.

Share this post


Link to post
Share on other sites

If you want a puffy all-butter chocolate chip cookie recipe to work with, I can offer up my all-time favorite. It's from Southern Living circa 1993. I usually make 1/2 the recipe.

Also, if you're looking for more coconut flavor, perhaps try adding some coconut extract?

One more thought: Pichet Ong mentioned that he creams the coconut (unsweetend) into the butter as a first step, which is important in his recipe, though I can't remember what the actually effect was supposed be.

1 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1 t. vanilla

2 1/2 cups flour

1 t. baking soda

1/2 t. salt

1/2 cup chocolate chips [or double, if you're not using the next ingredient]

[1/2 cup peanut butter morsels = from the original]

Cream butter. Add sugars, beat until fluffy. Add eggs and vanilla. Combine dry ingredients and add to creamed mixture. Add chips. Drop by tablespoon onto sheet. Bake at 350 for 10-12 minutes.


Edited by mukki (log)

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By eglies
      Serious help please 😬
      In production of airbrushing many moulds at a time:
      Paint and scrape the mould immediately for each mould every time After scraping the mould you cant get everything off so you need to clean each mould on paper As a result paint from the edges of the mould chips off  Please see picture attached and if anyone has any suggestions it would be greatly appreciated.  
      Any tricks on scraping and cleaning moulds after airbrush when in production.
       
      Thank you
      Egli

    • By SilverstoneBakehouse
      Hey Guys,
       
      I have just managed to acquire two secondhand 2016 Selmi One's at a good price, but they did not come with operator manuals. Since the very first thing I want to do is give them as thorough a clean as I can, I feel having access to a manual is vital, and yet I don;t seem able to find one online. As such, I have reached out to the UK agent, but thought I would also ask here if anyone has a digital copy they could ping me?
       
      I'm really excited to have purchased these two Selmi's following some outside investment in my chocolate racing helmet business. Also within the next couple of days, both Mario Andretti and Fernando Alonso will be tasting my creations, which if you know anything about motorsport, is kind of a big deal
       
      Cheers guys!
       
      Matthew

    • By eglies
      I am a new start up in chocolate making. I tried to freeze a container with my bonbons and all the caps just cracked after using my simple vacuum machine. Please help! Which containers should I use and how do you vacuum pack these containers. Anyone with a picture of the container would help.
      thank you
    • By sbain
      WANTED: Chocovision tempering machine. 
       
      Looking for a gently used tempering machine. Anyone have one they like to sell?
       
      thanks!
    • By EmmMax
      So I seem to be doing the thing where the more I find out and learn about chocolate the more I realize I don't know.  
      I'm wondering how little I can get away with spending in the very beginning. My husband is back in school and I'm wondering if chocolate experimenting is even feasible right now or if its something I should wait on. 
      I figure I can practice tempering and molding at a low cost, but from there does it get steep? 
  • Recently Browsing   0 members

    No registered users viewing this page.

×