Name: Soft Coconut Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 8 Tablespoons unsalted butter (softened); ½ cup granulated sugar; ¼ cup packed light brown sugar; 1 teaspoon vanilla extract; 1 large egg; 1½ cups all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; ¾ cup chocolate chips; 1/2 cup toasted coconut flakes

Jump to Recipe Print Recipe

Soft Coconut Chocolate Chip Cookies are big and chewy classic Chocolate Chip Cookies studded with toasted coconut flakes! The perfect flavor twist to a favorite.

Who doesn’t love a warm gooey chocolate chip cookie straight from the oven? You know I do! I mean I love any cookies straight out of the oven.

These Soft Coconut Chocolate Chip Cookies just happen to be one of my favorite ones that we make all the time. They are easy and super tasty.

I’m a huge fan of the classics but I also love giving twists to some of my favorite desserts and coconut was the perfect addition to this.

The flavors pair together amazingly and you are barely able to just stop at one. I know it’s hard for me to resist, but everything in moderation, right?

I love easy desserts as you all know and these Coconut Chocolate Chip Cookies are exactly that, pantry staple ingredients help these come together in no time!

Some of our favorite cookies we have on the site include No Chill Chewy Chocolate Chip Cookies, Reese’s Peanut Butter Cup Cookies and M&M Peanut Butter Chocolate Chip Cookies!

WHY THIS RECIPE WORKS:

Easy pantry ingredients make these cookies easy to whip up.
They are no chill, so you can just make the batter and bake.
You can easily double or triple this recipe to make a larger batch.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Unsalted butter
Granulated sugar
Light brown sugar
Vanilla extract
Egg
All-purpose flour
Baking soda
Salt
Chocolate chips
Toasted coconut flakes

HOW TO MAKE SOFT COCONUT CHOCOLATE CHIP COOKIES:

Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
Place the butter, sugar, and brown sugar into a large bowl and cream together with an electric hand mixer until combined for 2 minutes. Add in the vanilla and egg, mix until just combined.
Add in the flour, baking soda, and salt. Mix until combined.
Fold in chocolate chips and coconut.
Divide and roll dough into 9 balls. Place the balls on a cookie sheet at least 2 inches apart, do not press down. Press in some extra chocolate chips and coconut on top at this stage for a pretty presentation.
Bake 10-12 minutes until cookies are very slightly golden and they no longer appear glossy, and are puffed up.
Remove from the oven and let sit on a cookie sheet for 30 minutes before serving, enjoy!

HOW DO YOU KEEP COOKIES SOFT?

Making sure you have a good seal and storing properly is the best way to keep cookies soft.

Storing in an airtight container or ziptop bag is best when you want to keep the cookies soft and chewy longer.

Bread is also another tick that keeps the cookies soft, it helps the cookies retain moisture and not dry out, so placing a slice of bread in your storage container will help.

These Soft Coconut Chocolate Chip Cookies are truly amazing, you have to try this recipe!! I’m not just saying it because I made them, I just truly think they are seriously delicious.

WHAT IS THE BEST CHOCOLATE CHIPS TO USE?

You can use any kind of chocolate chips that you like in this recipe. We use all different ones as they all taste great so semi-sweet, milk, dark, and even white work great.

You can also use chocolate chunks if you want larger chocolate pieces.

WHAT COCONUT IS BEST TO USE?

You can use sweetened or unsweetened depending on how sweet you want the cookies to be. You can use regular shredded coconut but we used large coconut flakes for these also known as coconut chips.

HOW TO STORE:

These can be stored in an airtight container at room temperature where they will keep for up to 5-7 days.

These can also be frozen, you can either freeze after baking or before, depending on what you want to do.

To freeze before baking mix as directed then place on a baking sheet and place in freezer until dough balls are frozen, then place in an airtight container and they should keep for 9-10 months.

To freeze already baked cookies, bake and cool completely and then place on a lined baking sheet and freeze fully and then again remove to store in an airtight container. These should keep around 3-4 months.

TIPS AND TRICKS:

If you are not a fan of coconut you can leave it out for a delicious regular chocolate chip cookie recipe.
You do not have to chill this dough, it is just mix up and bake, super easy.
You can easily double or triple this batch to make more depending on who you are serving.
We used larger coconut flakes but regular-sized flakes work fine.
To make them pretty right out of the oven press some more coconut and chocolate chips in the top.
Any chocolate chips will work for this recipe.
These can be frozen, see my tips above on how to do that.

If you are looking for the perfectly tasty flavor combination then these Soft Coconut Chocolate Chip Cookies will absolutely win you over!

If you like this recipe you might also like:

If you’ve tried these SOFT COCONUT CHOCOLATE CHIP COOKIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

Stacked cookies on parchment paper with chocolate chips and coconut around them.

Print Recipe Pin Recipe Rate this Recipe

5 from 1 vote