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Home » Recipes » Cookies

Chocolate Chip Coconut Cookies

May 5, 2021 by brooke 4 Comments

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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.

chocolate chip coconut cookies stacked vertically against a cup of milk

A CLASSIC CHOCOLATE CHIP COCONUT COOKIE

These have always been a classic favorite cookie of mine. Maybe it's because this was the staple cookie that my Mom always made, and had stocked in our freezer, but they seem to be a pretty perfect cookie. Back before the world started adding in a bunch of extra kinds of flour and beautiful chopped chocolate we had the basic chocolate chip cookie. And while I have a deep love for a puddle of melty chocolate and the perfect flakes of salt on top, I find this cookie to be so simple and perfect, and the easiest and quickest to make.

bite taken out of bottom left chocolate chip coconut cookie

WHAT INGREDIENTS ARE NEEDED TO MAKE THESE CHOCOLATE CHIP COCONUT COOKIES

  • Butter
  • Brown Sugar
  • Granulated Sugar
  • Eggs
  • Vanilla
  • Baking Powder
  • Baking Soda
  • Salt
  • All-purpose Flour
  • Chocolate Chips, I love a mix of milk and semi-sweet chips
  • Sweetened Shredded Coconut
cookies laid out on cooling rack

HOW TO MAKE COOKIES

  1. Preheat the oven to 375 F. Line 2 baking sheets with parchment paper and set aside.
  2. 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.
  3. Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
  4. Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
  5. Add both kinds of chocolate chips and coconut and stir.
  6. 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.
  7. Bake for 12-14 minutes, or until the edges start to turn golden brown.
cookies stacked on top of each other with milk cup in background

SOME OTHER YUMMY 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.

4 coconut chocolate chip cookies with a bite missing from one.

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 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 36 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 dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
  • Add 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 12-14 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

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