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    Home » Recipes » Cookies

    Chocolate Chip Coconut Cookies

    Published: May 5, 2021 · Modified: May 13, 2023 by brooke · This post may contain affiliate links · 5 Comments

    87 shares
    Jump to Recipe

    These chocolate chip coconut cookies have been a favorite of mine for years. The coconut gives them such a sweet flavor and keeps them extra chewy, and they're loaded with both milk and semi-sweet chips so they can be everyone's favorite. And the best part is there is no chilling time required.

    a close up of chocolate chip coconut cookies in a baking pan.

    Chocolate chip coconut cookies are always a crowd favorite, even with people who tell me they don't love coconut. The flavor is so buttery and sweet, and the texture is the perfect chewy cookie.

    If you love coconut desserts you should also try my most popular recipe on the blog, the best coconut cake. And another one that is loved by so many of you is my lemon coconut white chocolate cookies.

    Jump to:
    • Why You Will Love This Recipe
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • FAQ
    • Storing and Freezing
    • Other Cookie Recipes to Try
    • Chocolate Chip Coconut Cookies

    Why You Will Love This Recipe

    • Quick & Easy: These can be made in one bowl, and use staple pantry ingredients.
    • So Moist: The coconut in these cookies makes them so chewy and keeps them extra moist.
    • No Chilling Required: The cookie dough doesn't need to be chilled, so you can be eating these cookies in less than an hour.

    Ingredient Notes

    Full ingredient measurements and instructions can be found in the recipe card below.

    • Butter: I always use salted butter, but unsalted works also.
    • Eggs: Allow eggs to be at room temperature before starting. If you don't have a lot of time, stick them in a bowl with some warm water for 5 minutes.
    • All-purpose Flour: If you have a scale make sure to weigh your flour. If not, lightly spoon it into a measuring cup to make sure you don't add too much.
    • Chocolate Chips: I use a mix of both milk chocolate and semi-sweet chocolate chips in these.
    • Coconut: I use sweetened shredded coconut. You do not want to use large coconut flakes in these.
    a lot of chocolate chip coconut cookie dough lined on a baking sheet.

    Step by Step Instructions

    Step 1: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.

    Step 2: Slowly mix in baking powder baking soda, salt and flour being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.

    wet ingredients mixed together.
    dry ingredients added.
    cookie dough with chocolate chips added.

    Step 3: Fold in both kinds of chocolate chips and coconut and stir.

    Step 4: Scoop the dough into desired size cookie balls. I like to use a 3 tablespoon scoop for these. Place 8-9 on sheet per baking so they don't run into eachother.

    Step 5: Bake for 11-14 minutes, or until the edges start to turn golden brown.

    cookie dough before baking cookies.
    cookies on the cookie sheet right after baking.

    Expert Baking Tips

    If your cookies don't come out in a prefect circle, just take a small spatula and run it along the outside of the cookie, pushing in any spots where the cookie spread too far. But make sure you do this right when they come out before they cool and set into place.

    I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

    These are a great cookie recipe without the coconut as well if you want to try them that way.

    FAQ

    Can I cut this recipe in half to make less cookies?

    Yes, this recipe can easily be cut in half.

    Why did my cookies spread to thin?

    Cookies often spread too thin when there isn't enough flour added to the batter. Another issue could be that your baking powder or soda is expired.

    Could I make these cookies without chocolate chips and only add coconut?

    Yes, they're a great cookie base regardless of what you mix-in. If eliminating chocolate chips I would add 2 cups of coconut.

    a side view of chocolate chip coconut cookies on a baking sheet.

    Storing and Freezing

    Chocolate chip coconut cookies will remain fresh if stored in an airtight container at room temperature for 3-4 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.

    You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. Just allow them to thaw a bit before eating since the filling will be hard inside. You can also freeze the cookie dough balls if you would like to bake them one at a time, or as needed.

    a whole bunch of chocolate chip coconut cookies stacked together in a baking pan.

    Other Cookie Recipes to Try

    Graham Cracker S'more Cookies

    Oatmeal Chocolate Chip Cookies

    Salted Chocolate Chunk Cookies

    For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.

    Make sure to leave a star review below!

    a close up of chocolate chip coconut cookies in a baking pan.

    Chocolate Chip Coconut Cookies

    brooke
    These chocolate chip coconut cookies have been a favorite of mine for years. The coconut gives them such a sweet flavor and keeps them extra chewy, and they're loaded with both milk and semi-sweet chips so they can be everyone's favorite. And the best part is there is no chilling time required.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 12 minutes mins
    Total Time 27 minutes mins
    Course Dessert
    Cuisine American
    Servings 28
    Calories 226 kcal

    Ingredients
     
     

    • 1 cup butter
    • 1 cup brown sugar
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 tablespoon vanilla
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 3 cups all-purpose flour
    • 1½ cups chocolate chips mix of milk and semi-sweet
    • 1½ cups sweetened shredded coconut

    Instructions
     

    • Preheat the oven to 375 F. Line 2 baking sheets with parchment paper and set aside.
    • Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
    • Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
    • Slowly mix in baking powder, baking soda, salt and flour being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
    • Fold in both kinds of chocolate chips and coconut and stir.
    • Scoop the dough into desired size cookie balls. I like to use a 3 tablespoon scoop for these. Place 8-9 on sheet per baking so they don't run into eachother.
    • Bake for 11-14 minutes, or until the edges start to turn golden brown.

    Notes

    The butter and eggs should not be completely chilled from the fridge, but should also not be room temperature. I try to let them sit out for about 15-30 minutes before I begin my cookie making!
    There is no chilling required for this dough, but I still like to if I have the time. It always helps to lend itself to a slightly better flavored cookie, and also helps with the spreading.
    I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

    Nutrition

    Calories: 226kcalCarbohydrates: 32gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 33mgSodium: 218mgPotassium: 49mgFiber: 1gSugar: 21gVitamin A: 222IUVitamin C: 1mgCalcium: 22mgIron: 1mg
    Keyword chocolate chips, coconut, cookies, milk chocolate
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Katie

      November 28, 2021 at 8:45 pm

      5 stars
      These are my favorite cookies. So easy to make and everyone always loves them. I just brought them to my neighbors and they immediately asked for the recipe. I love that they have milk and semi sweet chocolate chips in them.

      Reply
    2. Stacey

      July 15, 2022 at 10:27 pm

      I made these tonight and WOW...really incredible! The flavor and texture of these cookies is 10/10, we will be making these frequently. Thanks for such a great recipe!

      Reply
      • brooke

        July 16, 2022 at 10:49 am

        Thank you so much for trying them Stacey!

        Reply
    3. Stacey

      July 15, 2022 at 10:28 pm

      5 stars
      Forgot to rate. 🙂

      Reply
    4. Sandy

      May 18, 2023 at 11:38 am

      5 stars
      I love the mix of semisweet and milk chocolate chips and coconut. Flavor and texture make these my favorite no fail chocolate chip cookies!

      Reply

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