These coconut chocolate chip cookies have an irresistible chewy texture, chunks of gooey chocolate chips, and a little bit of desiccated coconut.
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Ingredients
- Butter - unsalted. and softened butter at room temperature.
- Sugar - brown sugar (light brown sugar or dark brown sugar) and white sugar. Coconut sugar could also be used as a substitute as it is often considered a healthier alternative to refined sugars.
- Eggs - large eggs at room temperature.
- Vanilla extract - almond extract can be used instead.
- Flour - all-purpose flour or a gluten-free blend.
- Baking soda - check the expiry date!
- Salt - enhances the batter flavor.
- Unsweetened coconut - coconut flakes or shredded coconut (desiccated coconut). You’ll need more coconut shavings or shred for the tops of the cookies.
- Chocolate chips - Semi-sweet chocolate chips. Mini chips work well too, but you'll have to add them slightly less.
The full recipe and ingredients can be found in the recipe card below this post.
Instructions
STEP 1: Cream together butter and sugars until smooth and creamy using a low speed on an electric or stand mixer.
STEP 2: Gradually add egg and vanilla. Mix on low until combined.
Set aside.
STEP 3: In a separate large bowl, whisk together dry ingredients.
Add in batches to wet ingredients and beat on low until just combined.
STEP 4: Fold in chocolate chips and coconut. Freeze the cookie dough for 30 minutes or fridge for longer until the dough resembles ‘’playdough’’.
Freezing the sticky dough before forming into balls prevents excessive spreading during baking.
STEP5: Preheat the oven to 350 degrees Fahrenheit.
Shape 1 ½ tablespoons of cookie dough into balls and place them on a baking sheet lined with a mat or parchment paper.
Avoid pressing down.
STEP 6: Bake for 10-12 minutes (time may vary with different ovens).
After baking, optionally press more coconut and chocolate chips on top for visual appeal.
The cookies boast a soft center with a slightly crisp exterior.
As they cool, they set well, maintaining a soft and buttery interior texture.
Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Tips
- I used dark sugar for a darker-looking and caramel-flavored cookie.
- The combination of white granulated sugar and brown sugar creates a crispy outer edge and a soft buttery center. Don’t omit the one sugar, as this will affect the taste and texture of these cookies.
- Unlike with my oatmeal pecan cookies, don’t press these cookies down - they will flatten naturally in the oven anyway.
- Gently press extra chocolate chips and coconut flakes (and optional sea salt flakes) into the tops of the cookies immediately after they have baked while still soft.
Freezing And Storing Instructions
- To Store. Store at room temperature for 2-4 days or refrigerate for longer.
- To Freeze. For 2-3 months.
- To Freeze Unbaked Cookie Dough, roll it into balls and flash freeze on a baking sheet until the cookies become firm. Transfer to an airtight container and freeze for 2-3 months. When ready to bake, defrost in the fridge overnight, let come to room temperature and continue with recipe instructions for baking.
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Recipe
Coconut Chocolate Chip Cookies
INGREDIENTS
- 8 tablespoons butter, room temperature
- ½ cup brown sugar, I used dark brown sugar, see notes
- ½ cup white sugar
- 1 large egg, room temp
- 1 tablespoon pure vanilla extract
- 1 ½ cup flour, or GF flour blended with xanthan gum
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- ¼ cup coconut flakes or shredded coconut, desiccated coconut
- More coconut shavings or shreds on top
INSTRUCTIONS
- In a large bowl combine butter and sugars. Beat on low with an electric mixer or stand mixer until smooth and creamy. Gradually add egg and vanilla. Mix on low until combined. Set aside.
- In a separate large bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.
- Stir in chocolate chips and coconut. Freeze the cookie dough for 30 minutes or fridge for longer until the dough resembles ‘’playdough’’. The dough will be sticky in the beginning so we need to chill it first otherwise it is hard to form cookie dough balls and the cookies will spread too much.
- Preheat the oven to 350 F.
- Form about 1 ½ tablespoons sized cookie dough balls and transfer them to a baking sheet lined with a baking mat or parchment paper. Don’t press down.
- Bake for 10-12 minutes (the time may vary due to different ovens). Once the cookies are baked, press more coconut and chocolate chips on top (personal preference and only for visual).
- The cookies will have a soft center inside with a slightly crisp exterior. Once they cool down they will set well and the texture inside remains soft, and buttery.
- Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
NOTES
ADD YOUR OWN PRIVATE NOTES
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
FAQs
The brown sugar in these cookies provides moisture which makes them soft with a chewy center while the white sugar helps the cookies to spread and crisp in the oven.
These coconut chocolate chip cookies contain softened butter, eggs, flour, vanilla extract, baking soda, salt, unsweetened coconut, and chocolate chips.
Double chocolate chip refers to cookie dough made with chocolate chips and cocoa powder.
More Cookie Recipes
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Julia | The Yummy Bowl
Enjoy a classic chocolate chip cookie with added coconut flavor!
Shelby
I love the texture and mild flavor from the coconut! Such a great combination!
Julia | The Yummy Bowl
thanks Shelby, glad you liked them!
Lauren
I absolutely loved the addition of coconut in these chocolate chip cookies. It took the flavor up so many notches - will make again and again!
Julia | The Yummy Bowl
thank you Lauren!
Neha
These turned out so good, will definitely make again! Love the touch of coconut!
Julia | The Yummy Bowl
thank you Neha!
Justine H
Anything coconut for us and these turned out moist and chewy.
Julia | The Yummy Bowl
they are delicious, thank you!
Sara Welch
Whipped up a batch of these for an afternoon treat, and they do not disappoint! Turned out moist and delicious; easily, a new favorite recipe!
Julia | The Yummy Bowl
they are our favorite! thank you!