Go Back
Chocolate chip cookies made with coconut
Print Recipe

Coconut Chocolate Chip Cookies

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.
Prep Time15 minutes
Cook Time10 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Author: Fiona Dowling

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

  1. Coconut: I recommend using shredded, sweetened coconut for this recipe. 
  2. For Thicker Cookies: Cover the bowl with plastic and refrigerate for 30 minutes or up to 48 hours before forming the dough into balls. 
  3. 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. 
  4. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 24 equal-sized cookies. 

Nutrition

Calories: 130kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 63mg | Potassium: 27mg | Fiber: 1g | Sugar: 11g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg