Chocolate Chip Coconut Cookies have the most perfect crispy edges and a chewy center. Each cookie is loaded with rich chocolate chips and sweet, shredded coconut. This recipe is quick and easy to make, so you can have freshly baked cookies anytime you want!
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Coconut and chocolate go together so well. My recipe for Dark Chocolate Dipped Coconut Macaroons is our usual go-to coconut cookie recipe, but I thought it just might work to mix coconut into a chocolate chip cookie.
I simply added some sweetened coconut shreds into cookie batter along with chocolate chips. And, let me tell you, they are amazing. If you are a fan of coconut and chocolate, you will love these cookies.
Looking for more coconut cookies? Check out this round up of 12 Insanely Delicious Coconut Cookie Recipes.
Why This Recipe Works
This is a simple cookie recipe that doesn’t require any chilling. You can have warm, freshly baked cookies ready in under 30 minutes.
Any kind of chocolate chips will work great in these cookies. I use either semi-sweet or dark chocolate chips with this recipe.
You can freeze this dough for up to 3 months to make as needed.
How to Make Chocolate Chip Coconut Cookies
Ingredients
- Butter and eggs should be at room temperature before mixing the dough.
- Spoon flour into a measuring cup without packing it down. Too much flour will result in dry dough and cookies.
- Use any kind of chocolate chips you like. In these photos, I used semi-sweet chocolate chips, but often use dark chocolate with this particular recipe, as well.
- We highly recommend using high-quality baking products like King Arthur brand for the best results.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Set your butter and eggs out to come to room temperature about an hour before you begin.
Preheat your oven to 350°F. Line a baking sheet with a Silpat mat or parchment paper.
Create!
Combine the flour, baking powder, and salt in a medium bowl. Set aside.
Cream the butter, sugar, and brown sugar in an electric mixer over medium speed.
Reduce the speed to low and add in the eggs, one at a time, then the vanilla extract.
Gradually add the flour mixture, until it’s well combined, then the coconut shreds.
Turn off the mixer and stir in the chocolate chips.
Scoop out the dough by the tablespoon full and place on the baking sheet about an inch or two apart.
Chef’s Tip: if you want more chocolate chips to show on top of the cookies, press extra chips onto the tops of the dough before baking.
Bake 10-12 minutes, or until golden brown on the bottoms and edges.
Present!
Serve warm or at room temperature.
Tips and Techniques
- Spoon flour into a measuring cup without packing it down. Too much flour will result in dry dough and cookies.
- You can press extra chocolate chips into the tops of the cookie dough balls before baking to have more chocolate chips show on the tops of the cookies.
- Store cookies in an airtight container at room temperature. Use within a week for best results.
FAQ’s
Is It Better To Use Salted or Unsalted Butter In Cookie Recipes?
Most recipes call for unsalted butter and have salt listed separately in the ingredient list. It’s best to use unsalted butter when it’s not specified but salt is also listed as an ingredient.
Should I Use Light Brown Or Dark Brown Sugar In Cookie Recipes?
Light brown and dark brown sugars are interchangeable in recipes. Dark brown sugar contains more molasses so will be stronger in flavor.
Can You Freeze Chocolate Chip Cookies?
Chocolate chip cookie dough can be frozen for up to 3 months.
Baked chocolate chip cookies can be frozen for up to 3-4 weeks. Be sure to freeze them separated on a baking sheet before transferring to a freezer bag or airtight container.
More Chocolate Chip Cookies Recipes
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Chocolate Chip Coconut Cookies
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter (at room temperature)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 2 eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup sweetened coconut flakes
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F. Line a baking sheet with a Silpat mat or parchment paper.
- Combine the flour, baking powder, and salt in a medium bowl. Set aside.
- Cream the butter, sugar, and brown sugar in an electric mixer over medium speed. Reduce the speed to low and add in the eggs, one at a time, then the vanilla extract.
- Gradually add the flour mixture, until it's well combined, then the coconut shreds.
- Turn off the mixer and stir in the chocolate chips.
- Scoop out the dough by the tablespoon full and place on the baking sheet about an inch or two apart.
- Bake 10-12 minutes, until golden brown on the bottoms and edges.
Notes
Tips and Techniques
- Spoon flour into a measuring cup without packing it down. Too much flour will result in dry dough and cookies.
- You can press extra chocolate chips into the tops of the cookie dough balls before baking to have more chocolate chips show on the tops of the cookies.
- Store cookies in an airtight container at room temperature. Use within a week for best results.
Nutrition
This recipe was originally posted on April 30, 2018. It was updated with new photos, more thorough instructions, tips, techniques, FAQ’s and video in November 2020.
