Coconut Sesame Cookie Recipe
Here is a coconut sesame cookie recipe that will melt in your mouth. This coconut sesame cookie recipe has been in our family forever. My husband tasted a thick and chewy chocolate chip cookie that she loved and then spent many hours trying to reverse engineer it, finally coming up with this recipe. (Ironically, after we developed the crispy cookie recipe, Robyn switched camps and now favors that type.)
The dough for this cookie is on the dry side, which gives the finished product a denser, more toothsome chew. It also has a higher ratio of white sugar to brown sugar, resulting in a milder flavor. While this cookie is delicious on its own, it also stands up well to a lot of additions—nuts, dried fruit, coconut, and more. So if you’re a fan of chunky cookies, feel free to throw in your favorite additions to make this recipe your own.
INGREDIENTS FOR MAKE Coconut-Sesame :
- 155 g unbleached all-purpose flour. (1¼ cups)
- ½ tsp baking soda.
- ½ tsp salt.
- 115 g unsalted butter, at room temperature. (½ cup)
- 130 g granulated sugar. (2/3cup)
- 130 g packed dark brown sugar. (2/3cup)
- 1 egg.
- ½ tsp almond extract.
- 170 g semisweet chocolate chips. (1 cup)
- 85 g unsweetened shredded dried coconut. (1 cup)
- 55 g sesame seeds, toasted (toasting is optional). (6 tbsp)
INSTRUCTIONS HOW TO MAKE Coconut-Sesame
Step 1. Preheat the oven to 350°F/180°C/gas mark 4.
Step 2. Adjust the racks so they divide the oven into thirds. Line two baking sheets with parchment paper.
Step 3. Whisk together the flour, baking soda, and salt in a medium bowl.
Step 4. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until smooth and well blended, about 1 minute.
Step 5. Add the egg and almond extract and mix until completely combined.
Step 6. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients.
Step 7. Add the chocolate chips, coconut, and sesame seeds and mix on low speed until evenly distributed.
Step 8. The dough should be smooth, dense, and somewhat pliable. (This dough benefits from resting in the fridge, covered, for 12 to 24 hours before baking.).
Step 9. Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 in/5 cm apart.
Step 10. Bake for 10 to 12 minutes, rotating the baking sheets halfway through the baking time, just until the edges turn golden.
Step 11. When cool enough to handle, transfer to wire racks to cool completely. Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 days.
Easy Coconut Sesame Cookie Recipe
Ingredients
- 155 g unbleached all-purpose flour. 1¼ cups
- ½ tsp baking soda.
- ½ tsp salt.
- 115 g unsalted butter at room temperature. (½ cup)
- 130 g granulated sugar. 2/3cup
- 130 g packed dark brown sugar. 2/3cup
- 1 egg.
- ½ tsp almond extract.
- 170 g semisweet chocolate chips. 1 cup
- 85 g unsweetened shredded dried coconut. 1 cup
- 55 g sesame seeds toasted (toasting is optional). (6 tbsp)
Instructions
- Step 1. Preheat the oven to 350°F/180°C/gas mark 4.
- Step 2. Adjust the racks so they divide the oven into thirds. Line two baking sheets with parchment paper.
- Step 3. Whisk together the flour, baking soda, and salt in a medium bowl.
- Step 4. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until smooth and well blended, about 1 minute.
- Step 5. Add the egg and almond extract and mix until completely combined.
- Step 6. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients.
- Step 7. Add the chocolate chips, coconut, and sesame seeds and mix on low speed until evenly distributed.
- Step 8. The dough should be smooth, dense, and somewhat pliable. (This dough benefits from resting in the fridge, covered, for 12 to 24 hours before baking.).
- Step 9. Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 in/5 cm apart.
- Step 10. Bake for 10 to 12 minutes, rotating the baking sheets halfway through the baking time, just until the edges turn golden.
- Step 11. When cool enough to handle, transfer to wire racks to cool completely. Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 days..