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The only thing better than warm chocolate chip cookies is warm coconut chocolate chip cookies! And let’s be honest, who can resist anything with coconut?! My family certainly can’t, and the combination of the coconut with the chocolate chips makes the perfect cookie recipe for your next cookies & milk session!
Why I developed this coconut cookie recipe
Every year when June rolls around, I feel inspired to make a new treat. And because I’m me, it’s usually a cookie of some sort! Last year, I made these healthy trail mix cookies and they have become a family favorite. But lately I have developed a love of all things involving coconut, and so I started thinking about a fantastic recipe I could develop for the ultimate coconut cookie. After several trials and family taste tests, I came up with these thick and chewy coconut chocolate chip cookies. And guess what? They were a HUGE hit!
How to make chocolate coconut cookies
As with the majority of my cookie recipes, these coconut chocolate chip cookies are super simple to make and yes, you can make them using just one bowl! However, they do have one little tiny additional step – toasting the coconut! Don’t worry though, it’s really easy to do and it just adds a few minutes to the total cook time. In fact, the coconut is probably my favorite part of this recipe; it adds an extra crunch and sweetness to these already-tasty chocolate chip cookies!
Recipe ingredients at a glance
- 1/2 cup butter, unsalted
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1 egg
- 1-1/4 cup flour
- 1 cup shredded coconut, sweetened
- 1/2 cup chocolate chips
Recipe Instructions (full printable recipe below)
How to toast the coconut:
Evenly spread the shredded coconut on a lined baking sheet and bake for 7-10 minutes until golden brown. Let cool completely.
- Make sure to line the baking sheet with parchment paper or a silicone baking mat before spreading out the coconut.
- When you spread out the coconut, make sure it evenly spread and not too thick in any areas.
- Don’t let the edges get too brown. Make sure to stir the coconut during the toasting process to ensure even toasting.
- Let coconut cool completely before adding to the cookie dough.
How to make the cookies:
- In a medium bowl, cream butter and sugars together until smooth.
- Add baking soda and salt.
- Stir in vanilla extract and egg and stir well.
- Add flour, half at a time and mix until fully incorporated.
- Fold in chocolate chips and toasted coconut.
- Using a 1 TBS cookie scoop, scoop dough onto lined baking sheets.
- Bake for 12-14 minutes, rotating halfway through, until golden brown on the edges.
- Let cool completely on the baking sheet and then store in an airtight container or freeze.
Other notes about this recipe
Once you get these coconut chocolate chip cookies into the oven, you’ll begin to smell the magic of the coconut!
Just so you know, the cookies spread slightly, puff up just a tad, the chocolate chips begin to soften, and the coconut flakes melt into the dough forming the most perfect crispy, chewy, coconut chocolate chip cookie ever! I’m serious, you’ll LOVE these!
Also, I have some friends that have tried making these chocolate chip cookies with coconut oil. If you’d like to try baking them with coconut oil, I’d recommend just a teaspoon to start. Try it out and let me know what you think!
Coconut Chocolate Chip Cookies
Ingredients
- 1/2 cup butter, unsalted
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1 egg
- 1-1/4 cup flour
- 1 cup shredded coconut, sweetened
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
To toast the coconut:
- Evenly spread the shredded coconut on a lined baking sheet and bake for 7-10 minutes until golden brown. Let cool completely.
To make the cookies:
- In a medium bowl, cream butter and sugars together until smooth.
- Add baking soda and salt.
- Stir in vanilla extract and egg and stir well.
- Add flour, half at a time and mix until fully incorporated.
- Fold in chocolate chips and toasted coconut.
- Using a 1 TBS cookie scoop, scoop dough onto lined baking sheets.
- Bake for 12-14 minutes, rotating halfway through, until golden brown on the edges.
- Let cool completely on the baking sheet and then store in an airtight container or freeze.
Nutrition
More recipes ideas to satisfy your coconut craving!
- Looking for something healthy and tasty that will give you an energy kick? Try my famous Berry Coconut Energy Bites
- Another one of my favorite and healthy coconut dessert recipes is this one for Healthier Coconut Macaroons
4 thoughts on “Coconut Chocolate Chip Cookies”
Hi jenny
I also tried this recipe, although I have changed the recipe a little bit. But the test was superb.cast-iron-griddleI have used an iron griddle and oven for backing it.
my husband & children like it.
And I think it’s a sign that I have all of the ingredients in my kitchen right now. Thank You!!!
So wonderful to hear! What slight changes did you make to the recipe? I’m curious
This looks delicious for kids! I’ll be adding it to my menu, for sure! And I think it’s a sign that I have all of the ingredients in my kitchen right now. Thank You!!!
These look delicious. I adore choc chip cookies but I’ve never made them with coconut so these are going to be perfect. I’ll have to wait for the weekend to make them. Can’t wait!