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!

And slice and bake cookies? So incredibly easy 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.

Once you’ve made your dough 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.

When you’re ready 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

  

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• 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.

Nutrition

Calories: 99kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 28mg | Potassium: 38mg | Fiber: 1g | Sugar: 2g | Vitamin A: 166IU | Calcium: 7mg | Iron: 1mg

Keyword: chocolate chips, coconut, cookies, shortbread cookies

Cuisine: American

Course: Dessert

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