Coconut Chocolate Chip Cookies
Posted Jun 21, 2024
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These coconut chocolate chip cookies have crispy edges, gooey centers and are packed with chocolate and coconut! They’re easy to make – no chilling required. A delicious twist on our famous chocolate chip cookie recipe!
If you love coconut then I have an absolute must-try recipe for you: Coconut Chocolate Chip Cookies!
These beauties are everything a cookie should be – buttery & perfectly sweet with crisp edges and chewy centers – plus they are loaded with chocolate and coconut.
These chocolate chip coconut cookies are easy to make! The dough comes together in 5 minutes and there’s no chilling required. Then, they bake for a mere 8 minutes, meaning you could be in a state of pure coconut bliss in 20 minutes flat!
Coconut Chocolate Chip Cookies: Ingredients & Substitutions
- All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
- Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
- Salted Butter. Unsalted butter and coconut oil (softened, not melted) are both great substitutes for salted butter. Plus, using coconut oil deepens the coconut flavor.
- Granulated sugar. I recommend using organic cane sugar or regular white sugar.
- Light brown sugar. dark brown sugar will impart a slightly richer molasses taste, but is still a great choice.
- Vanilla extract. vanilla bean paste works in place of extract. You could also add an additional ½ tsp of coconut extract to deepen the coconut flavor.
- Chocolate Chips. choose your favorite – semisweet, dark or milk. Even white chocolate chips taste great.
- Shredded coconut. use finely shredded coconut for the best results.
How to Make Coconut Chocolate Chip Cookies
We’ll walk through this recipe together, and don’t forget to watch the video.
Begin by combining the flour, baking soda, baking powder, and sea salt in a medium bowl, then set the dry ingredients aside.
Next, beat the butter, white sugar and brown sugar together on medium-high speed until light and fluffy – about 1 minute. This can be done in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer.
Then, add the egg and vanilla and beat for 1 minute.
Next, add the dry ingredient mixture and beat on low speed, increasing to medium speed, until combined.
Then add the coconut and beat until incorporated.
Lastly, stir in the chocolate chips until evenly distributed throughout the dough.
Bake
Use a 1 ½ to 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheets. Repeat until all the dough is used.
Bake the coconut chocolate chip cookies in the preheated oven for 9-11 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Remove from the oven and let cool on the baking sheet for 10 minutes.
After 10 minutes, transfer the coconut chocolate chip cookies to a wire rack to cool completely.
Serve
Serve the cookies cooled to room temperature, or slightly warm (yum).
Store
Once cooled, store the coconut chocolate chip cookies in an airtight container at room temperature for 3-5 days.
Freeze
You can freeze these coconut chocolate chip chocolate cookies two ways:
- Freeze the dough before baking. portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer the dough balls to an airtight container until you’re ready to bake.
- To bake: remove the cookie dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions. This is my preferred method, because you can bake them fresh when you’re ready to enjoy them.
- Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
- To thaw: let the cookies sit out at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through.
Coconut Chocolate Chip Cookie Recipe FAQS
Yes, double the ingredients and it will make 36 cookies.
Yes, you can add 1/2 tsp coconut extract if you have it on hand to increase the coconut flavor.
Yes – use softened coconut oil in place of butter. It not only makes a dairy-free cookie, but it imparts a richer coconut flavor.
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Coconut Chocolate Chip Cookies
Equipment
Ingredients
- ½ cup salted butter softened
- ½ cup white sugar
- ½ cup brown sugar
- 1 tsp pure vanilla extract
- 1 egg
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp sea salt
- 1 cup chocolate chips (6.3 oz)
- 1 cup shredded coconut
Instructions
- Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper or silicone baking mats, set aside.
- In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
- Add egg and vanilla and beat for 1 minute.
- Add the dry ingredient mixture and beat on low speed, increasing to medium speed, until combined.
- Then add the coconut and beat until incorporated.
- Add chocolate chips and stir until evenly distributed throughout the dough.
- Use a 1 ½ to 2 TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
- Bake in preheated oven for 9-11 minutes, or until the top is just set and just barely beginning to turn light golden brown.
- Remove from oven and let cool on the baking sheet for 5-10 minutes.
- Transfer cookies to a wire rack to cool
Video
Notes
- All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
- Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
- Salted Butter. Unsalted butter and coconut oil (softened, not melted) are both great substitutes for salted butter. Plus, using coconut oil deepens the coconut flavor.
- Granulated sugar. I recommend using organic cane sugar or regular white sugar.
- Light brown sugar. dark brown sugar will impart a slightly richer molasses taste, but is still a great choice.
- Chocolate Chips. choose your favorite – semisweet, dark or milk. Even white chocolate chips taste great.
- Shredded coconut. use finely shredded coconut for the best results.
- Freeze the dough before baking. Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
- Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 mont
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great tasting cookie! I used sweetened coconut flakes. Makes at least 3 dozen cookies. Crunchy and the chocolate chips just make them so yummy, will make again.
Thank you Allie!
Just the right amount of coconut flavor! Delicious!