Coconut Chocolate Chip Cookies are big, soft, and chewy classic chocolate chip cookies studded with toasted coconut flakes! It’s 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 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 – you can find everything at the grocery store.
- They are no chill, so you can just make the batter and bake – truly perfect cookies.
- You can easily double or triple this recipe to make a larger batch.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Vanilla extract
- Large Eggs
- All-purpose flour
- Baking soda
- Salt
- Semi-sweet Chocolate chips
- Toasted coconut flakes
HOW TO MAKE 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 mixer or in the bowl of a stand mixer with the paddle attachment until combined for 2 minutes. Add in the vanilla and egg, mix until just combined.
- Add in the dry ingredients: flour, baking soda, and salt. Mix until combined.
- Fold in chocolate chips and coconut.
- Divide the cookie dough and roll it 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 brown 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 or transfer to a wire rack to cool completely, enjoy!
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
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 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 semisweet chocolate chips, milk chocolate, dark chocolate, and even white chocolate chips work great.
You can also use chocolate chunks if you want larger chocolate pieces in your coconut chocolate chip cookie recipe.
Add some toffee bits, mini chocolate chips, chopped nuts, or a sprinkle of flaky sea salt on top for a fun twist!
WHAT COCONUT IS BEST TO USE?
You can use sweetened or unsweetened coconut 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.
Add some coconut extract to the mix for even more coconut flavor in every chewy cookie! This is the perfect cookie for coconut fans.
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.
DANA’S TIPS AND TRICKS:
- If you are not a fan of coconut you can leave it out for delicious standard chocolate chip cookies, these are the best cookies either way.
- 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 these bakery-style cookies.
- These can be frozen, see my tips above on how to do that.
Huge coconut fan? Looking for a perfectly tasty flavor combination? Then these Coconut Chocolate Chip Cookies will absolutely win you over!
If you like this recipe, you might also like:
If you’ve tried these 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!
Coconut Chocolate Chip Cookies
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
Instructions
- 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 mixer or in the bowl of a stand mixer with the paddle attachment until combined for 2 minutes. Add in the vanilla and egg, mix until just combined.8 Tablespoons unsalted butter, ½ cup granulated sugar, ¼ cup packed light brown sugar, 1 teaspoon vanilla extract, 1 large egg
- Add in the dry ingredients: flour, baking soda, and salt. Mix until combined.1½ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Fold in chocolate chips and coconut.¾ cup chocolate chips, 1/2 cup toasted coconut flakes
- Divide the cookie dough and roll it 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 brown 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 or transfer to a wire rack to cool completely, enjoy!
Notes
- If you are not a fan of coconut you can leave it out for delicious standard chocolate chip cookies, these are the best cookies either way.
- 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 these bakery-style cookies.
- These can be frozen, see my tips above on how to do that
Comments & Reviews
Gaye@CalmSexyHealthy says
these cookies look heavenly! They are calling my name right now!!