Chocolate Chip Cookies with Oatmeal and Coconut Recipe
If you’re looking for a Royal Cookie recipe, this one is even better! These Hawaiian chocolate chip cookies are perfect for a tropical palate with macadamias and shredded coconut along with a note of coffee, making them the perfect vacation in a bite.
Servings: 18 cookies
Ingredients
- 8 oz unsalted butter 227 g, melted and cooled
- 1 ½ cup brown sugar 300 g, packed
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoon pure vanilla extract
- 2 cup all-purpose flour 267g
- 1 tablespoon instant espresso 4 g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup rolled oats old-fashioned, not quick oats, 50 g
- ½ cup unsweetened coconut flakes 30 g
- 1 cup macadamia nuts toasted, cooled and roughly chopped, 130 g
- 1 cup semisweet chocolate chips 193 g
Instructions
- Add cooled melted butter, and brown sugar to the stand mixer bowl and beat with the paddle attachment for 2-3 minutes until light in color and creamy.
- Add the eggs, vanilla extract, and continue beating for another 2-3 minutes until fluffy.
- In another mixing bowl, sift together the flour, instant espresso, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
- Add the oats, coconut, macadamias, chocolate chips, and stir to incorporate. Stop the mixer and scrape down the bowl with a spatula and give it another good mix as needed.
- Portion the cookie dough with a large cookie scoop and place them on a parchment lined baking sheet. Refrigerate for at least 1 hour.
- Preheat the oven to 350°F.
- Place 6 dough balls on a baking sheet, about 2 inches apart, and bake 1 batch at a time for 14 minutes, until the outer edges of the cookies turn golden brown.
- Allow the cookies to cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely.
Notes
- You can use a medium cookie scoop to make smaller cookies. Smaller cookies will bake faster. Reduce the baking time by about 3 minutes in this case.
- The cookie dough can be kept frozen once portioned. You can bake from frozen and increase baking time by 1 - 2 minutes.
- If spreading occurs, take a round cookie cutter, larger than your cookies, place it over a baked cookie and swirl it around in a circular motion as if swirling a glass of wine. Make sure to do this right when the cookies come out of the oven and are still soft. This will gather the cookies up and make them perfectly round and a bit thicker too.
- You can substitute 2 tablespoons of instant coffee instead of instant espresso. Use more coffee for an even stronger coffee flavor.
Nutrition
Serving: 74g | Calories: 350kcal
