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!
Servings: 36 cookies
Calories: 99kcal
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.
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