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 19 votes
Servings 36 cookies


  • 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 (measured by scooping and leveling)
  • 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!!

  6. Anya

    If you don’t use coconut, does this recipe still work as plain chocolate chip cookies?

  7. NOLA girl

    5 stars
    Mine didn’t come out right and I followed the recipe exactly! I wasted one tray (a dozen) that came out the dreaded lacey/flat cookie which I hate. Threw those away and tried again with just 2 cookies – same thing. Did a SOS move and put parchment paper in my brownie pan and threw the cookie dough in there for a Blondie salvage – which worked out fine (whew). I bake cookies all the time and this is first time in a while that they didn’t flatten as they should but I am sure the error is on my end! Gave it 5 stars because the Blondies were perfect and the project was a success!!! Will try again one day due to all the great comments!

  8. Thea

    This is my favorite chocolate chip cookie recipe and have made it a million times but this time around they came out flat. Still taste great but no fluff whatsoever. What did I do wrong? What do I need to change?

  9. Katy

    Is it possible to half the sugar? Or better to use unsweetened coconut? Love these but they are a touch too sweet for my taste (if you can believe it!).

    • Gaby

      havent tested it either way – but you could totally give it a whirl!

  10. Liz N.

    5 stars
    These cookies are amazing! I did step by step even to refrigeration! I will be making these again!

  11. Stacey

    5 stars
    These are the BEST chocolate chip cookies I have ever made! Seriously anytime I make them everyone tells me how good they are and ask for the recipe! I wish there was a higher rating than a 5 star because they are so good!

  12. Sherry McLean

    Great recipe. I only had unsweetened coconut and they were just fine. I added a cup of chopped pecans and some extra chocolate chips. I sometimes think recipes call for too many chocolate chips – not enough “cookie” between the chips – but I found 1 cup not quite enough in this recipe. The recipe makes a lot of cookies so I froze some unbaked balls of dough. I’ve just put them in the oven. My husband went through the first batch in record time.

  13. Marjorie F

    5 stars
    Do you have the nutritional information for these cookies?

  14. Linda Belcher

    5 stars
    these cookies are amazing. I made a second batch and tripled the recipe. Friends and co-workers loved!!!

  15. Jamie

    5 stars
    These are so amazing. I love all of Gaby’s cookies and have made most of them by now! I subbed out the butter for coconut oil, since I’m trying to sadly cut out dairy due to my baby’s possible cows milk allergy while breastfeeding. They turned out delicious! Even more coconutty! Just be sure to refrigerate dough thoroughly before baking. Had to also bake for a few extra minutes but they turned out gooey and perfect still.

  16. Kim W

    5 stars
    Don’t delay, make these cookies today!! I’m not a huge cookie person but I love coconut and chocolate so I made these today. I was one tablespoon short of the butter and only had unsweetened coconut, otherwise followed exactly and WOW, this cookie recipe is so GOOD. I added maldon salt at the end. I like the soft center and slightly crispy edges. The flavors and texture are spot on and not too sweet. I’ll make with unsweetened coconut in the future too.

  17. Holly

    Has anyone made these at high altitude? Just wondering what tweak I need to make (if any). TIA!

  18. Holly

    Has anyone made these at high altitude? Just wondering what tweak I need to make (if any). TIA!

  19. L A

    5 stars
    Delicious! These cookies are thin and crispy. I received many compliments. I will make them again!