Coconut Chocolate Chip Cookies


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If you gave me the option to have the most perfect constructed croissant (or another french pastry that takes a decent of time to make, or a cookie… I’d pick the cookie. Predictable right?Β Coconut Chocolate Chip Cookies are on the menu today and these are EVERYTHING.

Coconut Chocolate Chip Cookies from (@whatsgabycookin)

Perfectly soft and chewy on the inside, and slightly crisp on the outside… ugh. Dead. It’s the best thing in the world when you get a perfect cookie and I know you guys will love these. The coconut and the chocolate are a match made in heaven and the recipe couldn’t be easier.

BUT… Trust me… don’t skip the refrigeration step. Cookie dough is BEST when you stick it in the fridge for a few hours before baking. TRUST. It lets the flavors really develop and come together and cookie dough bakes best when it’s chilled. So if you follow the recipe to a T, you’ll soon have a few favorite cookie recipe with super easy to find ingredients. In fact, I’d go so far as to guess that you have all of these things in the pantry right this very moment! So what are you waiting for? Hop to it and happy weekend.

Coconut Chocolate Chip Cookies from (@whatsgabycookin)

Coconut Chocolate Chip Cookies

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Gaby Dalkin
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  • 1 cup unsalted butter at room temp
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup Chocolate Chips
  • 1 cup sweetened shredded coconut


  • Cream together the butter and sugars in a stand mixer until smooth, about 2-3 minutes.
  • Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl.
  • Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.
  • Stir in the chocolate chips and shredded coconut by hand.
  • Cover the dough with plastic wrap and refrigerate for at least 2 hours.
  • Preheat your oven to 350 degrees
  • Scoop out 2 tablespoons worth of dough and roll the dough into a ball. Place the cookies onto a parchment lined baking sheet, about 12 per sheet, and bake for 9-10 minutes until the edges are just slightly golden brown and the center is still a bit soft.
  • Remove the baking sheet from the oven and let the cookies rest for about 5 minutes before transferring them to a cooling rack. Repeat this process for the remaining dough.
Coconut Chocolate Chip Cookies: Chef Vision


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  1. Donna

    Gosh, I am crazy for coconut! Thanks for sharing this recipe! I will most certainly be making these sweets soon.

  2. aida mollenkamp

    G, congrats to Thomas on his new adventures, whatever they may be! And, um, my mother would freak out for a chocolate-coconut cookie so I’ll definitely keep these in mind for her!

  3. Lucy Lean

    love anything with coconut in them – another tip would be to squash a scoop of mango ice cream between two cookies and freeze – tropical ice cream sandwich? YES PLEASE

  4. Spencer

    Yum! I love a good cookie and your recipe looks absolutely amazing! I would so love to try some.

  5. Tamara

    I used only 1/2 cup of butter and they turned out great. Another thing I would mention is that when you take them out of the oven they are a bit more fluffy but after you let them sit for a few minutes they fall. But I love this recipe and almost all of Gfabys others recipes!

    • Gaby

      Hey Tamara!! So happy you love all the recipes πŸ™‚ And yes, I totally get what you’re saying about the cookies collapsing… I think it’s because I tend to take them out 1-2 minutes before they are fully cooked because I like them gooey and chewy on the middle! I’ll have to experiment next time and see if they fall if I leave them in a few minutes longer πŸ™‚ xo

  6. Kimberly

    Gaby- I LOVE your recipes! I made these last night and I came in to see if anyone else had my problem and I see Tamara made the adjustment. I used the entire cup of butter and they came out glistening with butter and super flat and soft. I only baked one batch, is there any way to counteract the excess butter with the rest of the dough before I bake them?

  7. Nikki

    I just made these today and they are SOOOO good!!! The BEST cookies I’ve ever made! Thanks!! I was sure to share the recipe already to all of my family and friends!

  8. Meritt

    I needed a receipe for coconut chocolate chip cookies i found your receipe, i am making them on Dec,14,2012 I will let you know how they came out.

  9. Alex

    LOVED these cookies! They turned out SO great. I didn’t chill the dough… I didn’t read ahead, and I had already preheated my oven… so I just threw them straight in after I mixed the ingredients. They’re perfect! Definitely saving this recipe!

  10. Kristin Delgado

    I’m sorry but it doesn’t make sense to preheat the oven, then chill dough for 2 hours. You caught me not reading the recipe through before comitting. The preheat part tricked me.

    • Gaby

      haven’t tried doing that way so I can’t say for certain!

  11. Sharlet

    How long do you think I can leave the dough in the fridge to save for another batch? I love my cookies right out of the oven so I love it if I can leave the dough cooled and grab it when ready.

    • Gaby

      fridge – about 5 days. If you want to freeze cookie dough balls then those will last for months!

    • Brooke Nix

      Ohhhh great idea. I’m making them right now and will post on Instagram for you to see πŸ˜‰ excited to celebrate these cookies as a great first impression. I’m meeting the boyfriends parents tomorrow and of course I went to one of your recipes for bonus points πŸ˜‰ wish me luck!

  12. Annette E

    Thanks for the recipe, Gaby! I made these yesterday and they are delicious! I was a bit confused by the 2 inch balls … but my medium scoop was perfect for 36 ! This recipe is a keeper!

  13. Sommer @aspicyperspective

    I know a couple of cookie monsters that will love these cookies! YUM!

  14. Megan

    Making for Book Club this week! Love anything with coconut!

  15. Cindy Rodriguez

    I’m with you on the “cookies over croissant” thing. Cookies are just so simple and sweet. Perfect. My trouble is that I usually end up making them on a whim, when I’m trying to find some way to entertain the kids for a bit, so I never have the patience to chill the dough. But you make a very compelling argument. I will try to plan ahead this time. Cheers!

    • Gaby

      I make dough and keep them portioned out in the freezer so I can bake a few off at a moments notice

  16. Eden Passante

    Yes!! Love coconut and chocolate together, especially in cookie form! These look SO good!

  17. Maria B

    If you only have salted butter, should you eliminate the added salt? Thank you!!!

  18. Becka

    Just made these last night and wow they are delicious! The coconut makes the cookies so chewy, I rolled a few of them in coconut just before baking to add a little more also! LOVE

  19. John

    They did not come out looking like yours. Also dough yielded 6 dozen. Oh well They are delicious. The only think I did different was using fresh shredded coconut not sweetened.

  20. Victoria Sage

    I made these this morning and they are absolutely delicious! I chilled the dough overnight (because I found the recipe last night and had to make it.) I also used unsweetened coconut, rather than the sweetened, because that’s what I had on hand. (And I don’t use standard white sugar, but instead use Trader Joe’s granulated sugar. It tastes better because it actually has flavor.) The cookies came out a little fluffier and fuller than what is shown in the pictures, but that was just fine with me. I gobbled down two of them with my morning coffee. Debating as to whether or not I should take them to work to share with my coworkers or be selfish and keep them all for myself. Hmmm? Decisions?

  21. Amrin Chowdhury

    Hi These just came out of the oven after 9 minutes and the center looks undone so I stuck it back in the oven… should I have let it sit to harden?

    • Gaby

      yes in step 8 you need to let them rest on the baking sheet to residual bake and then transfer to a cooling rack