SCREEN
PRINT
PLOTTER
⎙
CHOCOCONUT CHIP COOKIES
FOODPRINT · BATCH PROCESS & CROSS-SECTION
PREHEAT OVEN
350°F · RACK IN CENTER
↓
CREAM BUTTER + SUGAR
1½ C BUTTER + 1 C WHITE + ½ C BROWN
BEAT UNTIL LIGHT & FLUFFY
↓
ADD WET
EGGS + VANILLA + MILK
BEAT UNTIL SMOOTH
↓
WHISK DRY
FLOUR + BAKING SODA + SALT
SEPARATE BOWL
↓
COMBINE WET + DRY
ADD DRY TO WET GRADUALLY
MIX UNTIL JUST INCORPORATED
↓
FOLD IN MIX-INS
2 C CHOC CHIPS + 2 C COCONUT
FOLD GENTLY · DON'T OVERMIX
↓
PORTION DOUGH
1 TBSP ROUNDS · UNGREASED SHEET
↓
BAKE
8-10 MIN · 350°F
UNTIL EDGES GOLDEN
↓
COOL ON SHEET
2 MIN · FIRMS UP
↓
TRANSFER TO RACK
COOL COMPLETELY
REPEAT BATCHES
SOURCE
ALLRECIPES #19205
SERVINGS
72 COOKIES
TIME (PREP / BAKE / TOTAL)
10M / 50M / 1H
DIFFICULTY
★☆☆☆☆
ATTRIBUTES
DAIRY · EGGS
DESIGNER
D. TUROWSKI
DATE
2026-07-12
DRAWING
CHOCOCONUT CHIP COOKIES
REV E · FP-2F0030
A — TOP VIEW · ~3 IN DIA
B — CROSS-SECTION · ½ IN
C — BATCH GRID
12 PER SHEET · ×6 BATCHES = 72
CHOCOLATE CHIPS
SEMISWEET · 2 CUPS
MELTED POOLS + INTACT
COCONUT FLAKES
FLAKED · THROUGHOUT DOUGH
GOOEY CENTER
SOFT · SLIGHTLY UNDERBAKED
AIR POCKETS VISIBLE
PARCHMENT LINER
PREVENTS STICKING
CRACKLED SURFACE
SUGAR
CRYSTALLIZATION ·
SPLITS
CRISPY EDGE
CARAMELIZED ·
GOLDEN BROWN
MAILLARD
REACTION ZONE
FLAT BOTTOM
CONTACT BROWNING
· SHEET PAN