Coconut Chocolate Chip Cookies
on Sep 30, 2021
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Coconut chocolate chip cookies are incredibly chewy with a delicious hint of coconut and tons of chocolate chips. The perfect way to switch up a classic -you’ll love how quickly and easily this recipe comes together. 
If you’re looking for an easy, switch-up on classic chocolate chip cookies – then I highly recommend trying these coconut chocolate chip cookies. They’re chewy with slightly crispy edges. The sweetness of the coconut tastes delicious with dark chocolate or semi-sweet chocolate chips. While they aren’t super thick cookies, they aren’t paper thin either. Instead – they have this delicious chewiness that comes from the coconut.
What I also love about this cookie recipe is how quick and easy it is to make. There’s no need to chill the dough, so from start to finish the cookies are ready in no time. You’ll beat the butter and sugars until fluffy, then mix in the egg and vanilla extract. Mix in dry ingredients (flour, baking soda and salt). Then stir in the coconut and chocolate chips. Easy peasy, and ready in very little time.
I use a cookie scoop to form the cookie dough into balls with about 1 – 1 1/2 tablespoons of dough each. The dough balls will be about the size of a ping pong ball, or maybe a little smaller. There’s no need to flatten the dough balls down before baking, as they’ll spread as they bake. Note that this recipe isn’t designed for the kind of gigantic bakery-style cookies. If you form the dough into balls that are too big, you can end up with cookies that spread too thin and burn.
Baking Tips
- Make sure that the butter is softened but not melted. Melted butter behaves differently than softened butter in baking. If your butter is too soft or verging on melted, the cookies can spread too thin.
- I recommend sweetened, shredded coconut for this recipe. Unsweetened is fine too, the cookies just won’t be quite as sweet.
- For thicker cookies, cover the bowl with plastic wrap and chill the dough for at least 30 minutes, or up to 48 hours before baking.
- Always bake 1 cookie sheet at time in the middle of your oven for even baking.
- Placing a few extra chocolate chips on top of each cookie after they come out of the oven will give your cookies the perfect “eat-me” appearance.
More Chocolate Chip Cookies to Enjoy
- Bakery-Style Chocolate Chip Cookies
- Chocolate Chip Cookie for One
- Thin & Crispy Chocolate Chip Cookies
- Cowboy Cookies – with oats, pecans, coconut and chocolate chips
Coconut Chocolate Chip Cookies
Equipment
- Cookie Sheets
Ingredients
- 1/2 cup unsalted butter (112 grams) , softened to room temperature but not melted
- 1/2 cup brown sugar (100 grams) , light or dark
- 1/4 cup granulated sugar (50 grams)
- 1 large egg
- 1 1/3 cup all-purpose flour (166 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup shredded coconut, I used sweetened
- 3/4 cup chocolate chips, divided
Instructions
- Preheat the oven to 350F (180C) degrees. Line cookie sheets with parchment paper or silicone baking mats.
- In a large bowl, beat the butter and sugars until fluffy.
- Mix in the egg and vanilla extract.
- With the mixer on a low speed, beat in the flour, baking soda and salt until no lumps remain.
- Stir in the coconut and 1/2 cup chocolate chips.
- Spoon the dough into balls with about 1 to 1 1/2 tablespoons of dough each - they should be about the size of a ping pong ball. Place at least 2 inches apart on the lined baking sheets
- Bake 1 sheet at a time in the middle rack of the oven for 10-12 minutes, or until the tops of the cookies look just set and the edges are golden.
- Remove from the oven and place a few extra chocolate chips on top of each cookie. Cool on the cookie sheet for at least 10 minutes before transferring to a wire rack.
Notes
- Coconut: I recommend using shredded, sweetened coconut for this recipe.Â
- For Thicker Cookies: Cover the bowl with plastic and refrigerate for 30 minutes or up to 48 hours before forming the dough into balls.Â
- Storage: Store cookies in an airtight container at room temperature for up to 4 days. Baked and cooled cookies can be frozen for up to 2 months.Â
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 24 equal-sized cookies.Â
