These Coconut Chocolate Chip Cookies are a dessert dream come true, soft and chewy in the middle with toasty coconut flavor in every bite. They come together with simple pantry staples and no chilling time required.
If you’re a fan of chocolate chip cookie recipes, adding the coconut flavor to the mix is highly recommended. It’s just the best duo out there!
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🛒Ingredients
- Unsalted butter - Be sure to let it soften to room temperature before adding.
- White granulated sugar - This is what gives the cookies their sweetness.
- Brown sugar - Adding this gives a golden brown coloring and an extra burst of sweetness.
- Vanilla extract - You can also use vanilla paste.
- Egg - This helps bind the dry and wet ingredients to make the cookie dough.
- All-purpose flour - Swap this out for a gluten-free flour blend if you would like.
- Baking soda - This helps to give the cookies a light and fluffy texture.
- Semi sweet, or milk chocolate chips - Any type of chocolate chips will work. Have fun with the flavors.
- Shredded coconut - I like to use unsweetened coconut for these cookies, as it doesn’t have any extra sugar added in.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
🥣How To Make Coconut Chocolate Cookies
Preheat. Preheat the oven to 350 degrees.
STEP 1. Add the butter and sugars to a bowl and use an electric mixer on low to combine.
Do this until it is smooth and creamy.
STEP 2: Add the egg and vanilla and mix on low.
Set the mixture aside.
STEP 3: In a different bowl, combine the dry ingredients.
Whisk to combine and then add to the wet ingredients.
Add ½ cup at a time, beating on low with the mixture. Do this until all is added.
STEP 4: Stir in the chocolate chips and coconut then chill the batter in the fridge for 1 hour.
Be sure to chill the batter between batches as well.
The texture of the cookie dough should feel a bit like playdough and not be sticky.
STEP 5: Scoop 2 tablespoons of the batter and roll it into 2-inch balls.
Put the cookie dough balls on a parchment-lined baking sheet, at least 2 inches apart.
Do NOT press down on them.
STEP 6: Bake for 10-12 minutes.
The cookies will be softer in the center once baked but will firm up as they cool.
Let the cookies stand for 5-10 minutes on the baking sheet before moving them to a wire rack.
📋Tips
- Don’t overbake. The middle of the cookies will be soft but will firm as they cool. This will result in a soft and chewy cookie.
- Don’t swap the sugars. The combination of the brown sugar and the granulated sugar is what helps to balance the sweetness with the chewy texture.
Storage Instructions
- 🍱To Store. Store the cookies in an airtight container to keep them fresh and chewy. They can be stored at room temperature or in the fridge but are best eaten within 2-3 days of baking.
- 🥶Freezing. Freezing baked cookies is an excellent way to have treats for later. Let the cookies cool down to room temperature, then store them in a freezer-safe bag. You can move them to the fridge to thaw once you’re ready to eat.
🎃 Make Next: Pumpkin Pie Cookies
Before You Go
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FAQ
Yes, unsweetened shredded coconut works fine, the cookies will just be slightly less sweet, which some people prefer.
This usually means the butter was too warm when creamed with the sugar. Make sure it's softened but still cool to the touch, and don't skip chilling the dough if your kitchen is warm.
Yes, scoop the dough into balls, freeze on a tray until firm, then store in a freezer bag for up to 3 months. Bake straight from frozen, adding a minute or two to the bake time.
Fun Variations to Try
- Toasted coconut topping - press extra toasted coconut onto the tops before baking for more crunch and flavor.
- Dark chocolate chunks - swap the chocolate chips for chopped dark chocolate for a less sweet, richer cookie.
- Macadamia nut add-in - fold in chopped macadamia nuts for a coconut-macadamia combo.
Ways to Serve These Cookies
- Warm from the oven with a glass of cold milk
- Sandwiched with vanilla or coconut ice cream
- On a holiday cookie tray alongside other favorites
More Cookie Recipes
For all baking recipes, hop on to our Baking collection.
📖Recipe
Coconut Chocolate Chip Cookie Recipe
Ingredients
- 8 tablespoons butter , room temperature
- ½ cup brown sugar , I used dark brown sugar
- ½ cup white sugar
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
- 1 ½ cup all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- ¼ cup coconut flakes, or desiccated coconut
- more coconut shavings or shreds on top
Instructions
- Preheat the oven to 350 degrees.
- Add the butter and sugars to a bowl and use an electric mixer on low to combine. Do this until it is smooth and creamy.
- Add the egg and vanilla and mix on low. Set the mixture aside.
- In a different bowl, combine the dry ingredients. Whisk to combine and then add to the wet ingredients. Add ½ cup at a time, beating on low with the mixture. Do this until all is added.
- Stir in the chocolate chips and coconut then chill the batter in the fridge for 1 hour. Be sure to chill the batter between batches as well. The texture of the cookie dough should feel a bit like playdough and not be sticky.
- Scoop 2 tablespoons of the batter and roll it into 2-inch balls.
- Put the cookie dough balls on a parchment-lined baking sheet, at least 2 inches apart. Do NOT press down on them.
- Bake for 10-12 minutes. The cookies will be softer in the center once baked but will firm up as they cool.
- Let the cookies stand for 5-10 minutes on the baking sheet before moving them to a wire rack.
Nutrition
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