Coconut Chocolate Chip Slice and Bake Cookies

These Coconut Chocolate Chip Slice and Bake Cookies are delicately crisp and buttery, simple to make and perfect with a nice tall glass of cold milk! They’re studded with mini chocolate chips and loaded with coconut flavor!

Why You’ll Love this Recipe

Slice and bake cookies are so incredibly easy to make and perfect to have a log or two stashed in your freezer for unexpected company this summer or for when I’ve had a long day and a few freshly baked cookies at the drop of a hat need to do their magic!

And another bonus about these little beauties is that you know who isn’t a fan of coconut. I know. But whatev…more for me.

This recipe has a short list of ingredients…all-purpose flour, confectioner’s sugar, unsalted butter, mini chips, coconut and vanilla extracts, kosher salt and baking powder and you can easily mix everything together with or without a stand mixer.

Ingredients You’ll Need

Step-By-Step Instructions

The first step is to whisk together flour, salt and baking powder. Set aside.

The second step is to cream together butter and sugar until light and fluffy, about 2 minutes. Beat in the coconut and vanilla extracts. Gradually add the flour mixture and mix until combined. Fold in the chocolate chips.

Next up you’ll divide it in half and then shape each half into a log that’s approximately 7-8 inches long and about 2 inches wide. You’ll wrap each log in plastic wrap and refrigerate it for at least 4-5 hours or overnight.

The last step is to bake the cookies. You’ll remove the logs from the fridge and cut into 1/4-inch thick slices and bake. I bake mine for about 10-12 minutes or until I see the edges beginning to lightly brown.

The logs freeze really well, so they’re perfect to keep in your freezer for when the craving hits. They’re just perfect with a cold glass of milk. Hope you try them guys!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Coconut Chocolate Chip Slice and Bake Cookies

Author: MaryAnn Dwyer

Servings: 36 cookies

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These Coconut Chocolate Chip Slice and Bake Cookies are delicately crisp and buttery, simple to make and perfect with a nice tall glass of cold milk! They're studded with mini chocolate chips and loaded with coconut flavor!

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Chilling Time 5 hours hrs

Total Time 5 hours hrs 27 minutes mins

Ingredients  

• 2 cups all-purpose flour
• 1/2 tsp. kosher salt
• 1/4 tsp. baking powder
• 1 cup (two sticks) unsalted butter
• 3/4 confectioners' sugar, sifted
• 1 1/2 tsp. coconut extract
• 1 tsp. vanilla extract
• 2/3 cup mini chocolate chips

Instructions 

• In a medium bowl, whisk together flour, salt and baking powder. Set aside. In a large bowl, cream together butter and sugar until light and fluffy, about 2 minutes. Beat in the coconut and vanilla extracts. Gradually add the flour mixture and mix until combined. Fold in the chocolate chips.
• Divide the dough in half and shape each portion into a 7-8 inch long by about 2 inches wide log. Cover the logs with plastic wrap and refrigerate for 4-5 hours or overnight.
• Preheat the oven to 350 degrees. Line large baking sheets with parchment paper. Slice the logs into 1/4-inch thick slices and place 1-inch apart on prepared sheets. Bake for 10-12 minutes or until the edges of the cookies begin to lightly brown. Transfer to a wire rack to cool.

Notes

Definitely use mini chips so the cookies are easier to slice.

If you only have salted butter just omit the extra kosher salt.

Keyword: chocolate chips, coconut, cookies, shortbread cookies

Cuisine: American

Course: Dessert