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Chocolate Chip Coconut Cookies
Soft, chewy chocolate chip coconut cookies with semi-sweet chocolate and sweetened flaked coconut. The perfect chocolate coconut cookies!
Where are my chocolate coconut lovers out there? You know how much I love chocolate. And you may even know how much I love coconut. I have shared in the past that I would literally do so many chores just so I could earn enough money to ride my bike down to Smitty’s and pick out the largest coconut I could find. I would eat the entire fresh coconut all by myself!
So we are combining two flavors, chocolate and coconut, together that are absolutely made for each other. These Chocolate Chip Coconut Cookies are made with butter, brown sugar for chewiness, sugar for those crispy outside edges, semisweet chocolate chips to balance out the sweetness of the coconut, and sweetened coconut flakes to bring in the tropical flavors.
We love to travel as a family! Since my kids are fearless and very adventurous (and so is my husband), we love to do anything in the outdoors. Our favorite trip of all-time was when we visited Kauai, Hawaii. We fell in love with the lush green island with more adventurous things to do than we can count. It was absolutely heavenly! We would hit a local farmer’s stand and pick up a coconut every day and drink the juice and then eat the flesh. Of course, we had Costco-sized chocolate coconut candies to last us the week too.
When I arrived home from the trip I couldn’t wait to create a homemade coconut chocolate chip cookie recipe. You are going to love this coconut chocolate cookie!
How to make the Best Chocolate Chip Coconut Cookies:
- Start by creaming together the softened butter, brown sugar, and sugar together for 3-4 minutes, or until light and fluffy. Make sure to scrape the sides of the bowl to ensure even mixing. Add eggs and vanilla and beat for 1 minute longer.
- Add the dry ingredients and mix just until combined. Avoid over-mixing as it creates more gluten in the dough and can result in tougher cookies.
- Fold in sweetened flaked coconut and chocolate chips. You can use semi-sweet, dark, or milk chocolate chips, depending on preference. If you love coconut, feel free to add more coconut flakes.
- Bake on a light-colored baking sheet. I love to use parchment paper sheets because I can just throw them away after. Bake just until the edges start to turn a light golden color. Cookies will continue to bake after removed from the oven so undertake rather than overbake.
If you love cookies, check out these popular cookie recipes:
Island Chocolate Coconut Macadamia Nut Cookies
Levain Bakery Chocolate Chip Cookies
Chocolate-Dipped Coconut Macarons
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Chocolate Chip Coconut Cookies
Equipment
Ingredients
- 1 cup Butter (softened)
- 1 cup Brown Sugar
- 2/3 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 3/4 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 1/2 to 2 cups Sweetened Flaked Coconut
- 2 cups Semi-Sweet Chocolate Chips
Instructions
- Preheat oven to 375 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 3-4 minutes, until light and fluffy. Scrape the sides of the bowl often.
- Add eggs and vanilla and beat until mixed together.
- Stir in flour, baking soda, and salt. Fold in coconut flakes and chocolate chips.
- Drop onto a light-colored baking sheet. I prefer to line my baking sheets with parchment paper sheets. Bake for 8-10 minutes. Set the timer for 8 minutes and check the cookies as it is better to undertake rather than overbake.
Nutrition information is automatically calculated, so should only be used as an approximation.
My first time making it I tweaked it a little by mixing part of the sugar and the coconut in the food processor so the flakes were smaller and they came out perfectly soft crisp and sweet but not overly sweet
These were delicious!! My friend doesn’t normally like coconut but she loved these!! They had friends asking for more!
Wanted to say comment that these cookies are delicious with white chocolate chips! I had no semi sweet chips so I used what I had. The coconut and white chocolate really complement each other! I also sprinkled the cookies lightly with coarse sea salt as soon as they came out of the oven. WOW!
All I can say is, “Yum!”
BEST COOKIES I’VE EVER MADE! I did add coconut milk to make it extra coconutty but they would’ve been delicious even without it. Thank you so much for the recipe!
You just received the ultimate of compliments…I made these for the first time, and as some reviewers suggested, I toasted the coconut first. We have construction workers at our home and I have been baking various things for them which brings me much joy. My husband came into the kitchen, commented that it smells really good and asked if any were ready which they were. After tasting (or should I say inhaling) the first cookie he clearly stated “these are really good are not for sharing”…that’s all I need to hear to know this recipe is a keeper! Thank you!
How long cool on sheet before moving to wire rack? Seems like missing last step?
I kept on there like 5 minutes then moved them to the wire cooling rack. Just until they don’t crinkle at edges with spatula when picking up.