Fold in:
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Shredded coconut
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Chocolate chips
The dough will be thick and slightly sticky.
7. Shape the cookies
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Scoop about 2 tablespoons of dough.
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Roll into a ball with your hands.
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Place on the baking sheet, spacing them 2 inches apart.
8. Bake
Bake for 10–12 minutes, depending on your oven.
They should:
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Look slightly underbaked in the center
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Have golden edges
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Feel soft to the touch
Cookies continue to set as they cool.
9. Cool
Allow the cookies to rest:
-
5 minutes on the baking sheet
-
Then transfer to a cooling rack
This gives them the perfect chewy texture.
🍪 Storage
Room Temperature
-
Store in an airtight container
-
Lasts 4–5 days
Freezer
-
Freeze baked cookies up to 3 months
-
Freeze cookie dough balls up to 2 months
(Bake frozen dough directly — just add 1–2 minutes baking time)
⭐ Tips for Perfect Cookies
-
Use softened, not melted, butter for thick cookies.
-
Chill the dough 30 minutes if your kitchen is warm.
-
Add extra chocolate chips on top before baking for a prettier look.
-
Toast the coconut lightly for a deeper flavor.
❤️ Perfect for…
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Holiday cookie trays
-
Bake sales
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Kids’ lunchbox treats
-
A cozy weekend snack with coffee or tea
