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close up shot of coconut chocolate chip cookie

Coconut Chocolate Chip Cookies

Julia
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.
5 from 7 votes
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Baking, Cookies
Cuisine American
Servings 20 cookies

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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

INSTRUCTIONS
 

  • 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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