Coconut Chocolate Chip Cookies


Total Time:



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? 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

5 from 10 votes


  • 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.

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Recipe Rating


  1. Christina Solove

    Will it taste bad if i use UNsweetened coconut?

    • Vicki

      Hello! I just looked through previous comments bc I was wondering the same thing. She said about 3 dozen!

  2. Reilly

    I make these for my Soldiers about every other week and they ALWAYS get rave reviews. My go-to for the last couple of years!

  3. Rose Davidson

    5 stars
    Wow!! These cookies are so delicious!! I used unsweetened shredded coconut and milk chocolate chips since that’s what I had in my pantry. The coconut flavor isn’t overpowering, but you can tell it’s there. The edges get perfectly crispy and the center is chewy deliciousness. The flavors compliment each other so well and I love that there are different textures – these cookies are next level. I needed something sweet this week and these cookies definitely hit the spot!

  4. Jenny

    Absolutely PERFECT recipe!!! So delicious! And take the advice of following perfectly, these cookies are well worth the attention to detail!

  5. Jess

    5 stars
    These are so delicious! 2 tablespoon scoops required about 12-13 minutes in the oven but once they were done, they were so good!!