Anyone that loves coconut needs to try this Coconut Chocolate Chip Cookies Recipe. Each bite is so decadent with gooey chocolate and coconut.
Just when you thought classic Chocolate Chip Cookies couldn’t get any better, this cookie recipe is here to impress. It is a fabulous combination of coconut flavor and luscious chocolate.
The cookies are soft and chewy. It is impossible to eat only one. They are simply amazing. You might also like Bacon Chocolate Chip Cookies Recipe and Chocolate Kiss Cookies Recipe.
Table of contents
Why This Recipe Works
Everything you love about chocolate chip cookies combines with coconut for one fabulous cookie recipe. Just add a glass of cold milk and you are ready to enjoy.
If you love coconut, also try Homemade Mounds Bar Recipe.
Ingredients
- Salted butter. The butter needs to be room temperature.
- Eggs. Room temperature eggs.
- Vanilla extract. Pure vanilla extract is best.
- Baking soda. You can use one of the Best Baking Soda Substitutes.
- Flour. Never scoop the flour. Spoon it into the measuring cup.
- Semi-sweet chocolate chips. Try to use a good quality chocolate for the best taste.
You can find the entire ingredients at the bottom of the page.
Variations
- More Cocoa Flavor. You can omit the chocolate chips and add dark cocoa powder if you want to boost the cocoa flavor in the cookies.
- Toasted Coconut. If you want to enhance the flavor in the shredded coconut, you can toast them on the stovetop for 3-5 minutes. Then add the coconut to the cookie dough.
- Coconut Oil. For more coconut flavor, you can substitute the butter for melted coconut oil.
- Chill the dough. You might want to chill the dough before scooping into balls. If your dough feels warm, chill in the fridge for 30 minutes. This will make it easier to scoop the cookies.
- Coconut Extract. You can use coconut extract instead of vanilla extract in this recipe for more coconut flavor.
How to Make Coconut Chocolate Chip Cookies
- Step 1. Go ahead and preheat the oven. It needs to be set at 375 degrees Fahrenheit.
Step 2. Combine the butter and sugar until well combined and slightly crumbly in a medium bowl. The mixture will resemble wet sand. You can use a stand mixer.
Step 3. Next, add the eggs and vanilla to the creamed sugar. Whisk vigorously until combined.
Step 4. Mix in the dry ingredients. Then add the coconut and chocolate chips.
Step 5. Scoop into cookie balls. Use a spoon or cookie scoop to drop balls of dough on a cookie sheet. Bake the cookies for 11 minutes, or until the tops begin to get golden brown.
Step 6. Allow to cool a few minutes. Then transfer to a wire rack to cool completely.
Step 7. Serve and enjoy these delicious cookies.
Pro Tips
- Crunchier Cookie. These cookies have a nice crunch, with a bit of softness on the inside. If you want to avoid the crunchy outer shell of the cookie, you can reduce the cooking time.
- Oven time vary. Watch the dough carefully while baking. It is so light, and the edges can begin to burn quickly. This is especially important as ovens vary when baking.
- Store with bread. The cookies will stay softer if you put a piece of bread in the storage container.
- Don’t overmix the batter. Combine the ingredients until just blended. Don’t overmix or the texture will change once baked.
- Use a cookie scoop. Get uniform cookies every time by using a cookie scoop.
Storage
These cookies can be stored on the counter for 3 to 5 days. However, we eat them pretty fast and they never last that long around here.
Can You Freeze?
You can also place in the freezer for 2 to 3 months.
When stored in the freezer, they can be stored either baked or unbaked depending on preference. I would place parchment paper in between the cookie layers so they don’t stick to each other.
If you freeze baked cookies, make sure to allow them time to cool completely. When ready to eat, thaw in the microwave for about a minute.
The best way to freeze unbaked cookies is to flash freeze them on a baking sheet in the freezer. Then place them inside a freezer container to continue freezing. This will prevent them from sticking to each other and make it easier to only bake a few.
When ready to enjoy, bake as normal. However, you might need to add a few extra minutes to the cooking time since they are frozen.
We love this method because you can have fresh baked cookies in a matter of minutes any day of the week. Learn How to Freeze Cookie Dough.
More Chocolate Chip Cookie Recipes
- Toll House Chocolate chip cookie recipe
- Mint Chocolate Chip Cookies
- M&M Cookies Recipe
- Homemade Lofthouse Cookies Recipe
The combination of coconut and chocolate makes a delicious treat. If you love chocolate chip cookies and coconut, this recipe is a must try. Please leave a comment once you try these Chocolate Chip Coconut Cookies.
Coconut Chocolate Chip Cookies
Ingredients
- ½ cup salted butter room temp
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- 2 ½ cups white flour
- 1 cup shredded coconut
- 1 ¼ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Place your butter in a large bowl with the granulated sugar and cream together until homogenous and slightly crumbly. The mixture will resemble wet sand.
- Add the eggs and vanilla to the creamed sugar and whisk vigorously until the eggs are fully incorporated in the dough.
- Whisk in the baking soda, baking powder, and flour until there are no dry clumps of flour remaining in the cookie dough.
- Gently fold in the shredded coconuts and chocolate chips. Ensure that these last two ingredients are evenly distributed throughout the cookie dough.
- Use a spoon or cookie scoop to drop balls of dough the size of 1-2 tablespoons on a cookie sheet.
- Bake the cookies for 11 minutes, or until the tops begin to get golden brown.
- Allow to cool, serve, and enjoy!
