Coconut Chocolate Chip Cookies (Chewy, Extra Texture)

Coconut chocolate chip cookies fold shredded coconut into a classic chewy chocolate chip dough, so every bite gets a little extra texture and a hint of coconut flavor alongside the chocolate.

coconut chocolate chip cookies on brown baking paper

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Ingredients

Butter - unsalted. and softened butter at room temperature.
Sugar - brown sugar (light brown sugar or dark brown sugar) and white sugar. Coconut sugar could also be used as a substitute as it is often considered a healthier alternative to refined sugars.
Eggs - large eggs at room temperature.
Vanilla extract - almond extract can be used instead.
Flour - all-purpose flour or a gluten-free blend.
Baking soda - check the expiry date!
Salt - enhances the batter flavor.
Unsweetened coconut - coconut flakes or shredded coconut (desiccated coconut). You'll need more coconut shavings or shred for the tops of the cookies.
Chocolate chips - Semi-sweet chocolate chips. Mini chips work well too, but you'll have to add them slightly less.

The full recipe and ingredients can be found in the recipe card below this post.

a tower of coconut cookies with chocolate chips

How To Make Coconut Chocolate Chip Cookies

Cream the butter and sugars until light and fluffy.
Beat in the egg and vanilla, then mix in the flour, baking soda, and salt.
Fold in the shredded coconut and chocolate chips.
Scoop onto a lined tray and bake at 350F for 9 to 11 minutes until golden at the edges.

STEP 1: Cream together butter and sugars until smooth and creamy using a low speed on an electric or stand mixer.

STEP 2: Gradually add egg and vanilla. Mix on low until combined.

Set aside.

STEP 3: In a separate large bowl, whisk together dry ingredients.

Add in batches to wet ingredients and beat on low until just combined.

STEP 4: Fold in chocolate chips and coconut. Freeze the cookie dough for 30 minutes or fridge for longer until the dough resembles ''playdough''.

Freezing the sticky dough before forming into balls prevents excessive spreading during baking.

coconut chocolate chip cookie dough with desiccated coconut and chocolate chips

STEP5: Preheat the oven to 350 degrees Fahrenheit.

Shape 1 ½ tablespoons of cookie dough into balls and place them on a baking sheet lined with a mat or parchment paper.

Avoid pressing down.

STEP 6: Bake for 10-12 minutes (time may vary with different ovens).

After baking, optionally press more coconut and chocolate chips on top for visual appeal.

freshly baked coconut chocolate chip cookies on baking sheet

The cookies boast a soft center with a slightly crisp exterior.

As they cool, they set well, maintaining a soft and buttery interior texture.

Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire rack to cool completely. Enjoy!

a baking sheet full of coconut chocolate chip cookies

Tips

I used dark sugar for a darker-looking and caramel-flavored cookie.
The combination of white granulated sugar and brown sugar creates a crispy outer edge and a soft buttery center. Don't omit the one sugar, as this will affect the taste and texture of these cookies.
Unlike with my oatmeal pecan cookies, don't press these cookies down - they will flatten naturally in the oven anyway.
Gently press extra chocolate chips and coconut flakes (and optional sea salt flakes) into the tops of the cookies immediately after they have baked while still soft.

a stack of coconut chocolate chip cookie

Freezing And Storing Instructions

To Store. Store at room temperature for 2-4 days or refrigerate for longer.
To Freeze. For 2-3 months.
To Freeze Unbaked Cookie Dough, roll it into balls and flash freeze on a baking sheet until the cookies become firm. Transfer to an airtight container and freeze for 2-3 months. When ready to bake, defrost it in the fridge overnight, let it come to room temperature, and continue with the recipe instructions for baking.

close up shot of coconut chocolate chip cookie

If you are on a baking kick, this one made my list of the best cookie recipes.

Coconut Chocolate Chip Cookies FAQs

Can I use sweetened coconut instead of unsweetened?

Yes, but the cookies will turn out noticeably sweeter, so you may want to reduce the sugar slightly.

Can I toast the coconut first?

Yes, toasting brings out a deeper, nuttier coconut flavor - just let it cool before folding it into the dough.

Why did my cookies spread too much?

This usually means the butter was too warm or melted - make sure it's just softened, not melted, before creaming with the sugar.

How do I store these cookies?

Keep them in an airtight container at room temperature for up to 5 days, or freeze the baked cookies for up to 3 months.

Recipe Card

Julia

Coconut Chocolate Chip Cookies

5 from 7 votes

These chocolate chip coconut cookies have an irresistible chewy texture, chunks of gooey chocolate chips, and a little bit of desiccated coconut. This coconut cookie recipe is perfect for the huge coconut fan - drawing from the traditional flavors and ingredients of a classic chocolate chip cookie with coconut flavor.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 20 cookies

Course: Baking, Cookies

Cuisine: American

Ingredients
Equipment
Method
Notes

Ingredients

8 tablespoons butter room temperature
½ cup brown sugar I used dark brown sugar, see notes
½ cup white sugar
1 large egg room temp
1 tablespoon pure vanilla extract
1 ½ cup flour or GF flour blended with xanthan gum
1 teaspoon baking soda
¼ teaspoon salt
½ cup semi-sweet chocolate chips
¼ cup coconut flakes or shredded coconut desiccated coconut
More coconut shavings or shreds on top

Equipment

Method

In a large bowl combine butter and sugars. Beat on low with an electric mixer or stand mixer until smooth and creamy. Gradually add egg and vanilla. Mix on low until combined. Set aside.
In a separate large bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.
Stir in chocolate chips and coconut. Freeze the cookie dough for 30 minutes or fridge for longer until the dough resembles ''playdough''. The dough will be sticky in the beginning so we need to chill it first otherwise it is hard to form cookie dough balls and the cookies will spread too much.
Preheat the oven to 350 F.
Form about 1 ½ tablespoons sized cookie dough balls and transfer them to a baking sheet lined with a baking mat or parchment paper. Don't press down.
Bake for 10-12 minutes (the time may vary due to different ovens). Once the cookies are baked, press more coconut and chocolate chips on top (personal preference and only for visual).
The cookies will have a soft center inside with a slightly crisp exterior. Once they cool down they will set well and the texture inside remains soft, and buttery.
Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

Makes about 18-20 cookies

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Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

FAQs

What makes cookies crispy or soft?

The brown sugar in these cookies provides moisture which makes them soft with a chewy center while the white sugar helps the cookies to spread and crisp in the oven.

What are the raw materials for making chocolate chip cookies?

These coconut chocolate chip cookies contain softened butter, eggs, flour, vanilla extract, baking soda, salt, unsweetened coconut, and chocolate chips.