Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated white sugar
  • 3/4 cup (160g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1.5 tsp pure vanilla extract
  • 0.5 tsp almond extract
  • 2.25 cups (280g) all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 1.5 cups (135g) shredded coconut, toasted
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast for 3–5 minutes, stirring once, until it smells nutty and looks golden brown. Set aside to cool. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using a stand mixer or electric hand mixer until the mixture is light and fluffy (about 2–3 minutes).
  3. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and sea salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  5. Fold in the cooled toasted coconut and chocolate chips by hand using a spatula.
  6. Using a medium cookie scoop (approximately 2 tablespoons), drop rounded dough balls onto the prepared baking sheets. Bake for 9–11 minutes until the edges are golden but the centers remain soft. Cool on a wire rack.