Do you love the combination of chocolate and coconut? If so, you're going to love these Chocolate Chip Coconut Cookies! They're soft, chewy, and full of flavor. The coconut adds a delicious texture to classic chocolate chip cookies, and the chocolate adds the perfect amount of sweetness. Ready in just 25 minutes!
Are you a cookie lover like me? Well, if you are, then you're in for a treat!
Today, I'm going to share with you a recipe for Chocolate Chip Coconut Cookies that are sure to satisfy your sweet tooth cravings.
These cookies are a perfect combination of rich and gooey chocolate chips and sweet and chewy coconut that adds flavor, and moisture, and makes the cookies super chewy.
They're really easy to make, you can customize them with other add-ins, and the dough is freezer friendly.
These cookies are perfect for a quick and easy snack or dessert.
They're also great for packing in lunches or snacks for kids. And because they're so easy to make, you can whip them up in no time at all. You can be sitting down to chewy, sweet, warm cookies in just 25 minutes.
We are HUGE cookie fans at my house, so you'll find lots of cookie recipes on this website. Our family highlights are Pignoli Cookies - Italian Pine Nut Cookies, German Bethmännchen Marzipan Cookies, Marshmallow Chocolate Chip Cookies, and Italian Lemon Drop Cookies (Anginetti).
Why You'll Love This Recipe
- Who doesn't love a warm, gooey chocolate chip cookie straight out of the oven? The addition of coconut adds a tasty twist to the classic recipe.
- These cookies are great for satisfying your sweet tooth at any time of the day. Whether you're looking for a mid-afternoon snack or a post-dinner dessert, these cookies are sure to hit the spot.
- This recipe is straightforward and doesn't require any fancy equipment or ingredients. So even if you're not an experienced baker, you can still whip up a batch of these cookies with ease in just 25 minutes.
- Cookies are always a hit at social gatherings, and these Chocolate Chip Coconut Cookies are no exception. Whenever we bring a batch to a potluck or picnic, they disappear in no time!
- If you're feeling adventurous, you can easily switch up this recipe to add your own twist. For example, you could add chopped nuts or drizzle the cookies with caramel or chocolate sauce.
- Sweetened Shredded Coconut - Also called desiccated coconut, it's small shred dried coconut.
- Chocolate Chips - Use your favorite: semi-sweet, dark, white, or butterscotch!
- Flour - Just regular plain flour / all-purpose flour.
- Butter - Unsalted butter. For best results it should be at room temperature. A tip to get it to room temperature faster is to grate it on a cheese grater. The shreds warm up and soften faster than a blog or stick.
- Sugar - You'll need granulated white sugar, and brown sugar. This mix makes the best chewy cookies.
- Egg - Ideally at room temperature.
- Vanilla - I use pure vanilla extract for the best flavor. You can swap to coconut extract for a more coconutty flavor.
- Baking soda - also called bicarb of soda. Helps the cookies rise and get chewy.
- Salt - a little salt brings out the flavor of the cookies. If using salted butter, you can omit adding extra salt.
See the recipe card for quantities.
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 350°F / 175°C and line cookie sheets with baking parchment paper.
In a stand mixer or with an electric mixer, beat the butter and both sugars until light and fluffy. Add the vanilla and eggs and beat again for a few minutes until thick and fluffy. You’ll need to scrape the sides of the bowl down a few times.
Stir the coconut, flour, baking soda, and salt in a separate bowl, then add it ⅓ at a time, to the butter mixture, mixing it in gently between additions.
Gently fold in the chocolate chips.
Drop balls of dough (about 1 tablespoon or a small cookie scoop) onto the prepared cookie sheets, spaced 2 inches apart, and press them down slightly.
Bake for 8-10 minutes or until the edges just begin to turn golden. Sprinkle the warm cookies with a little shredded coconut (optional) and let them cool on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely.
Here are some variations and add-ins you can try to customize your chocolate chip cookies:
- Nuts: Add chopped nuts like pecans, walnuts, pistachios, or almonds to give your cookies some crunch.
- M&Ms: Mix in some colorful M&Ms for a fun and festive twist.
- White chocolate chips: Swap out the traditional chocolate chips for white chocolate chips for a different flavor profile.
- Caramel: Drizzle melted caramel over the cookies or mix some into the dough.
- Mint: Add some peppermint extract or crushed candy canes to the dough for a festive flavor.
- Lime: Add lime zest to the cookie dough for more tropical flavor.
Flavors that Pair With Coconut
Coconut has a unique and versatile flavor that can be paired with many other flavors. Here are some flavors that go well with coconut:
- Chocolate: Coconut and chocolate are a classic pairing that works well in desserts like cakes, cookies, and candy.
- Lime: The sweet and nutty flavor of coconut pairs well with the tart and tangy taste of lime.
- Mango: The tropical flavors of mango and coconut are a match made in heaven.
- Pineapple: Pineapple and coconut are another classic tropical pairing.
- Caramel: The sweet and rich flavor of caramel complements the nutty flavor of coconut.
- Vanilla: Coconut and vanilla are a subtle yet delicious combination.
- Almond: Coconut and almond are a perfect match in desserts like almond coconut bars or almond joy candy.
These are just a few examples, but there are many other flavors that work well with coconut, so don't be afraid to get creative!
Store: Store your cookies in an airtight container at room temperature out of direct sunlight for up to 4 days. If the weather is very warm, you can store them in an airtight container in the refrigerator.
Freeze from dough: You can freeze the dough before baking in a ziplock freezer bag for up to 3 months. Then, cut into slices and bake from frozen, adding 2 minutes to the cooking time.
Freeze from baked: Alternatively, you can freeze the baked cookies. First, let the cookies cool to room temperature. Then, place them in a single layer in a freezer-safe container or plastic bag. Make sure to remove as much air as possible before sealing the container. You can freeze the cookies for up to three months. Thaw at room temperature for about 30 minutes.
- For best results, your butter and egg should be at room temperature. See below FAQs for the reasons why.
- Don't overbake: Chocolate chip coconut cookies should be slightly golden brown on the edges and set in the middle. Overbaking can result in dry and hard cookies.
Butter at room temperature mixes more easily with other ingredients, like sugar, and creates air pockets in the dough. If you use cold butter, it will not cream properly with sugar and other ingredients, and the air pockets will not form as easily, resulting in dense and tough cookies.
When the eggs are at room temperature, they will also help the cookies to rise and become fluffy. If you use cold eggs, they can cause the butter to harden and create an uneven mixture, resulting in unevenly baked cookies.
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Chocolate Chip Coconut Cookies
- 1 cup unsalted butter at room temperature (225g, 2 sticks)
- ¾ cup granulated sugar 140g
- ½ cup brown sugar packed, 85g
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour 300g
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups sweetened shredded coconut desiccated coconut, plus extra for sprinkling (150g)
- ¾ cup semi sweet chocolate chips 120g
- Preheat the oven to 350°F / 175°C and line cookie sheets with baking parchment paper.
- In a stand mixer or with an electric mixer, beat the butter and both sugars until light and fluffy. Add the vanilla and eggs and beat again for a few minutes until thick and fluffy. You’ll need to scrape the sides of the bowl down a few times.
- Stir the coconut, flour, baking soda and salt in a separate bowl, then add it ⅓ at a time, to the butter mixture, mixing it in gently between additions.
- Gently fold in the chocolate chips.
- Drop balls of dough (about 1 tablespoon or a small cookie scoop) onto the prepared cookie sheets, spaced 2 inches apart, and press them down slightly.
- Bake for 8-10 minutes or until the edges just begin to turn golden.
- Sprinkle the warm cookies with a little shredded coconut (optional) and let them cool on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.