Coconut Chocolate Chip Cookies

Jump to Recipe

You guys know that I love all things cookies. Today I have a special treat for you. Today I have taken my Best Chocolate Chip Cookie Recipe and given it a sweet little twist. I present to you my Coconut Chocolate Chip Cookies and they are EVERYTHING.

Many coconut chocolate chip cookies stacked over each other on an oval serving platter.


 

Why I Love This Recipe

If you gave me the option to have the most perfect constructed croissant (or another beautiful pastry that takes a decent of time to make) or a cookie... I'd pick the cookie. Predictable right? This Coconut Chocolate Chip Cookie is perfectly soft and chewy on the inside, and slightly crisp on the outside. That's a very important indicator of a good cookie in my book! Let's get into the most dependable delish Coconut Chocolate Chip Cookies!

As you know, 2023 is the year of the cookie here on WGC. We're giving all the cookies on this website a little face lift in terms of photography, directions, weighted measurements etc. That way you are armed and ready with any answer you might have when it comes to making perfect cookies. We've tackled Oatmeal Chocolate Chip Cookies, Double Chocolate Chip Cookies, M&M Cookies and the most perfect OG Chocolate Chip Cookie. Today - we're going Coconut Chocolate Chip Cookies.

Ingredients & Substitutions

mise-en-place with all the ingredients required to make coconut chocolate chip cookies.
  • Unsalted Butter very very important to have this at room temperature
  • Brown Sugar
  • White Sugar
  • Eggs
  • Vanilla Extract you'll see the recipe calls for a specific amount, but I typically measure with my heart. So feel free to double it!
  • All-Purpose Flour measured by scooping and leveling
  • Kosher Salt
  • Baking Soda
  • Baking Powder
  • Chocolate Chips
  • Sweetened Shredded Coconut

*For a full list of ingredients and instructions please see recipe card below

How to Make Coconut Chocolate Chip Cookies

Mixing bowl with creamed butter and sugar.

Step 1: Cream together the butter and sugars in a stand mixer until smooth, about 2-3 minutes.

Mixing bowl with creamed butter and sugar, topped with eggs, that are yet to be combined.

Step 2: Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl.

Mixing bowl with partially combined cookie dough batter with flour on top that is yet to be combined.

Step 3: Add the flour, salt, baking soda and baking powder and mix on low until everything is JUST incorporated. Stop mixing once no streaks of flour remain.

A mixing bowl with cookie dough topped with shredded coconut and chocolate chips.

Step 4: Fold in the chocolate chips and shredded coconut until evenly combined. Cover the dough with plastic wrap and refrigerate for at least 2 hours.

A parchment lined dish with a 4x3 grid of Coconut Chocolate Chip Cookie dough balls.

Step 5: Preheat your oven to 350º F. 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.

A parchment lined dish with a 4x2 grid of 8 coconut chocolate chip cookies.

Step 6: 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.

How to Store Coconut Chocolate Chip Cookies

You can store these at room temperature in an airtight container and they will stay fresh for about a week. You can also refrigerate them to keep them fresh for longer, for about 2-3 weeks.

How to Freeze Coconut Chocolate Chip Cookies

I prefer to bake all the cookies, let them cool and then transfer to an air tight container and store in the freezer. Then when it’s time to eat, take a few out, let them come to room temp and devour.

If you want to freeze cookie dough, follow steps to make the dough and then portion into 2 tablespoon scoops and freeze on a flat surface. Once the balls are frozen, you can transfer the frozen balls into a zip-top bag and save for later. When ready to bake off the Coconut Chocolate Chip Cookies, let them sit on the counter for 15 minutes before baking at the same time and temp listed below.

Tips & Tricks

  • A Note on Chocolate Chips: Anytime you see me make cookies on social media - you most likely see the chips that are more disc like. I LOVE them. They are from Guittard and I order them in bulk online. I've used the Super Cookie Chips in these Coconut Chocolate Chip Cookies and they are delish. They just spread out a bit more and cover more surface area! Thus leading to more chocolate in each bite.
  • Let’s talk about creaming together the butter and sugar. You have to let it cream together for 3 minutes to ensure the butter and sugar properly combine. The color should be a pale light yellow - here is a great color example.
  • I am a scoop and level kinda girl. If you spoon and level, that will not result in enough flour. I scoop my measuring cup into the flour and then use a knife to level it out. When you mix everything together, just mix the dry ingredients until JUST combined. No need to over-mix.
  • Chill the dough - this is imperative! 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 Coconut Chocolate Chip Cookie dough bakes best when it's chilled.
A close-up of a round ceramic bowl with Coconut Chocolate Chip Cookie dough.
  • There are 2 ways to chill the dough. If you’re pressed on time, scoop the dough into balls and pop them side by side on a baking sheet and freeze for 20 minutes or chill in the fridge for about an hour. If you don’t want to scoop, then you can chill the entire vessel of dough for 2 hours to really let the flavors come together. If you have time to chill the dough overnight, even better!
  • Once the dough has chilled and you’re ready to bake these Coconut Chocolate Chip Cookies, pop a few extra chocolate chips into each cookie dough ball before transferring them to the baking sheet.
A parchment lined surface with a 4x3 grid of Coconut Chocolate Chip Cookie dough balls.

FAQs

What makes these Coconut Chocolate Chip Cookies chewy?

The brown sugar! I do a half and half combo in this cookie as I don't want them to get too brown with the coconut.

What's the best butter for baking cookies?

Unsalted! I always use unsalted in my baked goods so I can add salt later to my preference! IF you use salted butter, please feel free, just skip the excess salt because it could be TOO salty and that's hard to fix.

How do you store these Coconut Chocolate Chip Cookies?

I prefer to bake them all, let them cool and then transfer to an air tight container and store in the freezer. Then when it’s time to eat, take a few out, let them come to room temp and devour.

Close-up shot of many coconut chocolate chip cookies stacked over each other on a platter.

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Coconut Chocolate Chip Cookies from www.whatsgabycooking.com (@whatsgabycookin)

Coconut Chocolate Chip Cookies

Author: Gaby Dalkin
4.9 from 72 votes
These Coconut Chocolate Chip Cookies are perfectly soft and chewy on the inside, and slightly crisp on the outside.
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 36 cookies

Ingredients
  

  • 1 cup unsalted butter at room temp
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ 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

Instructions
 

  • 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 JUST incorporated. Stop mixing once no streaks of flour remain.
  • Fold in the chocolate chips and shredded coconut until evenly combined. 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.

Notes

  • Let the butter and sugar cream together for 3 minutes to ensure the butter and sugar properly combine. The color should be a pale light yellow.
  • I am a scoop and level kinda girl. If you spoon and level, that will not result in enough flour. I scoop my measuring cup into the flour and then use a knife to level it out. Do not over-mix when combining.
  • Chill the dough - this is imperative! 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.
  • Store in an airtight container in the fridge couple weeks or for months in the freezer.

Nutrition Information

Calories: 163kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 119mg | Potassium: 45mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 171IU | Vitamin C: 0.02mg | Calcium: 20mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

117 Comments

  1. 5 stars
    Perfect! I used dark chocolate chips and had to cook slightly longer but they were the best cookies I’ve ever made

  2. 5 stars
    Thanks for the recipe! Love it!
    I was looking for ways to use my unsweetened shredded coconut. The sweetness of the cookie is perfect.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating