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 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.
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.
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.
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.
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.
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.
Yes, this recipe can easily be cut in half.
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.
Yes, they're a great cookie base regardless of what you mix-in. If eliminating chocolate chips I would add 2 cups of coconut.
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.
Other Cookie Recipes to Try
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.
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Chocolate Chip Coconut Cookies
- 1 cup (227 g) butter
- 1 cup (220 g) brown sugar
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups (420 g) all-purpose flour
- 1½ cups (255 g) chocolate chips mix of milk and semi-sweet
- 1½ cups (135 g) sweetened shredded coconut
- 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.