The Ultimate Chewy Coconut Chocolate Chip Cookies: Unlocking Perfect Texture with Karo Corn Syrup
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BakeBetterCookies #CollectiveBias #KaroSyrup
Are you on a quest for the perfect chewy cookie? Imagine a treat that marries the delightful chewiness of a classic macaroon with the timeless comfort of a chocolate chip cookie. Look no further! These Chewy Coconut Chocolate Chip Cookies are exactly that—a harmonious blend of textures and flavors that will satisfy your sweet cravings and leave you reaching for just one more. They bake up beautifully thick, boasting irresistibly soft centers and wonderfully chewy edges that stay fresh and delicious for days. And if your kids aren’t coconut fans? That just means more of these decadent cookies for you to enjoy!
The Secret to Unrivaled Chewiness: Karo® Corn Syrup
What makes these cookies stand out from the rest, giving them their extraordinary chewiness and keeping them soft long after they’ve cooled? The secret lies in a humble ingredient that you likely already have in your pantry: Karo® Corn Syrup.
Many bakers associate Karo® Corn Syrup primarily with holiday treats like pecan pie, but its versatility extends far beyond seasonal baking. For over a century, Karo® Corn Syrup has been a cornerstone in Southern cooking, celebrated for its ability to improve texture and sweetness in a myriad of recipes. In cookies, specifically, it acts as a humectant, meaning it helps retain moisture, preventing them from drying out and ensuring that coveted soft, chewy texture. This is crucial for cookies that stay fresh for days, unlike many recipes that turn hard overnight.
By incorporating Karo® Corn Syrup into your cookie dough, you’re not just adding sweetness; you’re enhancing the structural integrity of the cookie. It interferes with sugar crystallization, resulting in a smoother, more tender crumb and a delightful chewiness that traditional sugar alone cannot achieve. This makes it an ideal ingredient for anyone seeking to elevate their homemade cookies to bakery-quality standards. Beyond these delightful coconut chocolate chip cookies, you can explore other fantastic recipes like my Chewy French Toast Cookies, or discover a whole world of possibilities with Karo® Corn Syrup here.
Baking Simplified: Quick & Easy Cookies
These chewy coconut chocolate chip cookies are designed for ease and speed. One of the best aspects of this recipe is the use of shortening instead of butter. This eliminates the need for chilling the dough, a step that often adds significant time to cookie preparation. With shortening, you can mix, scoop, and bake almost immediately, making these the perfect choice when you need a delicious homemade treat in a hurry. The shortening also contributes to the cookies’ wonderfully soft and tender crumb, working in tandem with the corn syrup to create an unparalleled texture.
Crafting the Perfect Cookie Dough
Achieving that ideal thick, soft, and chewy cookie starts with the dough. For these coconut chocolate chip cookies, I recommend rolling the dough into generous balls, approximately 2 inches in diameter. This size ensures that the cookies bake up beautifully thick, with a satisfying heft to each bite. While any chocolate chip preference works, I find that dark chocolate chips offer a richer, more complex flavor that beautifully complements the sweetness of the coconut and brown sugar, creating a truly gourmet experience.
The process begins by creaming together the butter-flavored shortening and brown sugar until the mixture is light and fluffy. This step is crucial for incorporating air, which contributes to the cookies’ light texture. Then, the Karo® Corn Syrup, eggs, and vanilla extract are added, ensuring everything is well blended to create a smooth, cohesive base. Finally, the dry ingredients—all-purpose flour, baking soda, and a touch of salt—are gently mixed in. The coconut and chocolate chips are best stirred in by hand to avoid overmixing, which can lead to tough cookies.
The Art of Baking Chewy Cookies
Baking these cookies to perfection requires a keen eye and a bit of patience. A common mistake when seeking soft, chewy cookies is to bake them until they look “done” in the traditional sense. For these coconut chocolate chip delights, you’ll want to remove them from the oven when they appear slightly underbaked, around the 9-11 minute mark. The edges should be lightly golden, but the centers will still look incredibly soft and perhaps a little glossy. This is precisely what you want!
Upon removal from the oven, the cookies will be very delicate and extremely soft. Resist the urge to move them immediately. Allowing them to rest on the hot baking sheets for 2-3 minutes is essential. During this brief cooling period, they continue to set and firm up, while retaining their wonderfully soft middles. This small but crucial step ensures your cookies achieve that ideal chewy texture without crumbling when transferred to a wire rack for complete cooling.
Expert Tips for the Best Chewy Coconut Chocolate Chip Cookies
Tips for ensuring your cookies are perfectly chewy every time:
- Don’t Overbake: Remove the cookies from the oven when the edges are just set and lightly golden, but the centers still look soft and slightly undone. This will typically be around 10 minutes, but ovens vary.
- The Essential Rest: Let the cookies rest on the baking sheet for 2-3 minutes after removing them from the oven. This allows them to finish baking gently and set up without drying out.
- Maintain Softness: If your cookies start to lose their glorious softness over time, simply add a slice of fresh bread to their airtight container. The cookies will absorb moisture from the bread, bringing back their chewy goodness.
- Unlock Chewiness in Other Recipes: Experiment by adding a small amount of Karo® Corn Syrup to your existing favorite cookie recipes. It’s an easy way to boost chewiness and moisture retention in almost any cookie!
- Choose Your Coconut Wisely: Unsweetened flaked coconut provides the best texture and allows the other flavors to shine without overwhelming sweetness.
- Quality Chocolate Matters: Opt for good quality dark chocolate chips. Their slight bitterness offers a beautiful contrast to the sweet, rich cookie base.
- Proper Storage: Store cooled cookies in an airtight container at room temperature. Thanks to the Karo® Corn Syrup, they will remain wonderfully soft and chewy for several days. For longer storage, freeze them in an airtight container for up to 3 months.
Chewy Coconut Chocolate Chip Cookies
Print
Rate
Save
Saved!
10 minutes
11 minutes
21 minutes
36
Amy D
Ingredients
- 3/4 cup butter flavored shortening
- 3/4 cup brown sugar
- 1/2 cup Karo® corn syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened flaked coconut
- 1 12 ounce bag dark chocolate chips
Instructions
-
Preheat the oven to 350 degrees F (175 degrees C) and prepare 2 cookie sheets with non-stick silicone baking mats or parchment paper.
-
In a large bowl, beat together the butter-flavored shortening and brown sugar until the mixture is light and fluffy. Add the Karo® corn syrup, eggs, and vanilla extract, mixing until thoroughly blended.
-
Gradually add the all-purpose flour, baking soda, and salt to the wet ingredients, mixing until just combined. Be careful not to overmix. By hand, gently stir in the unsweetened flaked coconut and dark chocolate chips.
-
Roll the cookie dough into balls approximately 2 inches in diameter. Place them about 2 inches apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the edges are lightly golden and the centers still appear soft. Let the cookies cool on the baking sheet for 3 minutes before carefully transferring them to a wire rack to cool completely.
Nutrition
Pin this recipe for later!
