Coconut chocolate chip cookies are soft and chewy cookies filled with sweet shredded coconut and lots of melty chocolate chips. This recipe for chocolate chip coconut cookies is almost no chill and is easy to make in one bowl. Make these chocolate coconut cookies the next time you want a classic cookie with a delicious flavor twist.
Jump to:
Why Should You Make This Recipe
There are few things I love more than a soft, chewy and cozy chocolate chip cookie with a fun flavor twist. My Banana Chocolate Chip Cookies, Chocolate Chip Pecan Cookies, Coffee Cookies and Biscoff Butter Cookies are just a few chocolate chip cookie recipes I love from the blog. I am so excited to add these chewy coconut chocolate chip cookies. They may just be my new favorite cookie!
- Layers of flavors and textures. From the soft, chewy and buttery cookie dough filled with shredded sweet tropical coconut to the pockets of melty chocolate chips, these coconut cookies with chocolate chips are a flavorful delight.
- Easy to make, bake and eat. These chocolate chip coconut cookies can be made in 2 bowls using a whisk and spoon or flexible spatula. Simply mix the dough, chill while the oven preheats, scoop, bake and enjoy.
Ingredients
This recipe for coconut chocolate chip cookies requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking soda, baking powder and salt.
- Wet Ingredients: Gather unsalted butter, granulated sugar, light brown sugar, eggs, vanilla extract, unsweetened shredded coconut and semi sweet chocolate chips.
Substitutions
These chocolate chip cookies with coconut are as easy to make as they are delicious. Here are my recommended substitutions to make these chewy cookies with chocolate and coconut if you need them.
- All purpose flour: Make these cookies, gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off weight (360 g) rather than cup for cup.
- Baking Soda and Baking Powder: These cookies have not been tested with just baking powder or baking soda. It is recommended to use both leaveners in these coconut cookies with chocolate.
- Granulated Sugar and Light Brown Sugar: Maple sugar would also work well to make these cookies with coconut and chocolate chips refined sugar free.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Egg: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Shredded Coconut: I love the texture of shredded coconut for these cookies. Feel free to use coconut flakes.
- Chocolate Chips: Feel free to use any combination (or just one) kind of chocolate chips or bars. Dark chocolate would be especially delicious.
Variations
- Brown Butter Coconut Chocolate Chip Cookies: Melt 1 cup (226g) butter on low heat. Allow the melted butter to begin to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 10 minutes at room temperature. Transfer to the fridge to chill another 15 - 20 minutes. Use the butter as directed in the recipe.
- Optional mix-ins: Feel free to add ½ cup chopped nuts such as walnuts, toffee pieces or soft caramel candies (cut in half) at the same time as the chocolate chips and shredded coconut.
How To Make
Learn how to make coconut chocolate chip cookies in a few easy steps.
- In a small bowl, melt the butter and cool in the fridge for about 15 minutes. In another bowl whisk together the flour, baking soda, baking powder and salt until well combined.
- In a large mixing bowl, whisk the cooled melted butter, sugar and light brown sugar until smooth well combined. Whisk in the eggs and vanilla extract until smooth and well combined.
- Stir the dry ingredients into the wet until just combined. Gently fold in the shredded coconut and chocolate chips until well combined. Cover the cookie dough and transfer to the fridge to chill for 30 minutes while the oven preheats.
4. Preheat the oven to 375 F (190 C) for about 20 - 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the chocolate chip and coconut cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Bake at 375 F (190 C) for 10 - 12 minutes or until the edges of the cookies are set and are a light golden brown. The center of the cookies will be slightly puffed up. Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape. Cool the chewy chocolate chip coconut cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare the coconut chocolate cookie dough to the chilling step. Store the cookie dough covered in the fridge for 2 - 3 days. For longer cookie dough storage, transfer to the freezer.
- Store: Place the baked chocolate chips and coconut cookies in an airtight container. Store at room temperature for up to one week. Cookies taste best when enjoyed within the first 2 - 3 days.
- Freeze Baked Cookies: Make sure the chewy chocolate chip coconut cookies are completely cooled to room temperature. Individually wrap each cookie in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months.
- Freeze Cookie Dough: Scoop the cookie dough into balls and place on a lined baking sheet or large plate. Flash freeze in the freezer for 20 minutes. Remove the cookie dough balls and transfer to an air tight, freezer safe container for up to 2 months. Thaw the cookie dough in the fridge overnight or bake from frozen. The cookies will take a few minutes longer if baking from frozen.
- Thaw: The easiest and tastiest way to thaw the pecan with coconut cookies to let them sit out at room temperature until thawed. Warm the thawed cookies in the microwave for 15 - 20 seconds for a “fresh from the oven” taste.
M’s Expert Tips
- Cool the melted butter. Using melted butter instead of room temperature butter gives cookies an extra chewy texture. However the butter needs to cool for about 15 minutes before using in the recipe. I like to melt the butter and transfer it to the fridge while I gather my other ingredients.
- Use room temperature butter for more cake like cookies. If you prefer more cake like cookies, use cool room temperature butter instead of melted butter. Cream the butter and sugars on medium speed for 2 - 3 minutes. Follow the rest of the recipe as written.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Give your cookies a “cookie scoot.” Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
Coconut chocolate chip cookies are similar to cowboy cookies with a few exceptions. The main difference between these cookies is cowboy cookies contain oats, nuts and ground cinnamon.
I find that a medium cookie scoop, with about 2 tablespoons of cookie dough makes the perfect cookie. However, you can make a small (1 tablespoon) cookie if you like. Bake this size cookie for 7 - 9 minutes. For a larger cookie, use a large cookie scoop (3 tablespoons, 45 ml) and bake for 13 - 15 minutes.
Yes, coconut oil can be used in place of the melted and cooled butter for these cookies. There is no need to melt the coconut oil. Just use room temperature coconut oil.
Other Coconut Recipes to Try
If you try this Coconut Chocolate Chip Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Coconut Chocolate Chip Cookies Recipe
Equipment
- 2 baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
- 1 cup (226 g) unsalted butter
- 3 cups (360 g) all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup (200 g) granulated sugar
- 1 cups (200 g) light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (120 g) shredded coconut
- 1 cup (170 g) chocolate chips, plus more for topping
Instructions
- In a small bowl, melt the butter and cool in the fridge for about 15 minutes.1 cup (226 g) unsalted butter
- In another bowl whisk together the flour, baking soda, baking powder and salt until well combined.3 cups (360 g) all purpose flour, 1 teaspoon salt , 1 teaspoon baking soda , ½ teaspoon baking powder
- In a large mixing bowl, whisk the cooled melted butter, sugar and light brown sugar until smooth well combined. Whisk in the eggs and vanilla extract until smooth and well combined.1 cup (200 g) granulated sugar, 1 cups (200 g) light brown sugar, 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract
- Stir the dry ingredients into the wet until just combined. Gently fold in the shredded coconut and chocolate chips until well combined. Cover the cookie dough and transfer to the fridge to chill for 30 minutes while the oven preheats. Preheat the oven to 375 F (190 C) for about 20 - 30 minutes before baking the cookies. Line a large baking sheet with parchment paper.1 cup (120 g) shredded coconut , 1 cup (170 g) chocolate chips, plus more for topping
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the chocolate chip and coconut cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Top with more chocolate chips if you like. Bake at 375 F (190 C) for 10 - 12 minutes or until the edges of the cookies are set and are a light golden brown. The center of the cookies will be slightly puffed up.
- Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape. Cool the chewy chocolate chip coconut cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Leave a Reply