Recipe Origins
The origins of chocolate chip coconut cookies are unclear, but it is likely that they were inspired by other popular cookie recipes that combine chocolate and coconut. Chocolate chip cookies are a classic American dessert that was created by Ruth Graves Wakefield in the 1930s. She owned the Toll House Inn in Massachusetts, and she is credited with inventing the recipe for chocolate chip cookies by adding chopped chocolate to her cookie dough. Coconut cookies, on the other hand, are a popular treat in many parts of the world, and they have been enjoyed for centuries. The combination of chocolate and coconut in cookies is a natural evolution of these two popular desserts.
Adjusting the Size of the Cookies
One of the most common questions that bakers have is how to adjust a cookie recipe to make different sizes of cookies. Whether you want to make tiny bite-sized cookies or large and impressive cookies, there are a few simple steps that you can follow to achieve the perfect size and texture. It is important to understand that the size of the cookie will affect the baking time. Smaller cookies will bake faster, while larger cookies will take longer to bake. As written, this recipe will make 24 cookies using about 2 tablespoons of dough per cookie. If you make half-size cookies, you’ll end up with 48 cookies that cook a few minutes faster. Keep a close eye on baking times when altering the size of your cookies.
Cookie Scoops
A cookie scoop is a handy tool that is used to portion cookie dough into equal-sized balls. It is a simple and efficient way to ensure that your cookies are all the same size and shape,/ There are different sizes of cookie scoops available, ranging from small teaspoon-sized scoops to large 1/4 cup scoops. This allows you to choose the size that is best suited for the type of cookie you are making. A good standard size for a cookie scoop is a #40 which holds 2 tablespoons or 1 ounce of dough. To use a cookie scoop, simply fill the scoop with the cookie dough and press the dough into the scoop with your thumb. Then, release the dough onto the baking sheet by pressing the lever or pushing the dough out with your thumb. This will create a perfectly round and uniform ball of dough that is ready to be baked. The cookie scoop can also be used to portion out other types of dough, such as muffin batter or cupcake batter, for consistent results. To freeze the cookies, place them in a single layer on a baking sheet and freeze them for about 1 hour, or until they are firm. Then, transfer the frozen cookies to a freezer-safe container or bag and store them in the freezer for up to 3 months. When you are ready to eat the cookies, simply remove them from the container and let them thaw at room temperature for about 30 minutes, or until they are soft and chewy. You can also warm the cookies in the oven or microwave to enjoy them fresh from the oven.
More Cookie Recipes
Like this recipe? You may be interested in one of our other delicious cookie recipes. We have so many to choose from. Just click on the image to take you to more of cookie land! Δ Δ
