Coconut Chocolate Chip Cookies Recipe
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.
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.
Notes
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.
See Variations section of the blog post to make these coconut chocolate chip cookies with brown butter.
did you make this recipe?tag @olivesnthyme on Instagram