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Chocolate chip cookies made with coconut
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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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 24 cookies
Calories 130kcal
Author Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • ½ cup unsalted butter (112 grams) softened to room temperature but not melted
  • ½ cup brown sugar (100 grams) light or dark
  • ¼ cup granulated sugar (50 grams)
  • 1 large egg
  • 1 ⅓ cup all-purpose flour (166 grams)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup shredded coconut I used sweetened
  • ¾ 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 ½ cup chocolate chips.
  • Spoon the dough into balls with about 1 to 1 ½ 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