Coconut Chocolate Chip Cookies
A whiff of warm coconut and melted chocolate — imagine that fragrant first breath as you open the oven, a soft, toasty sugar aroma with a hint of toasted coconut. These Coconut Chocolate Chip Cookies crackle slightly at the edges, reveal tender, chewy centers studded with glossy chocolate chips, and deliver little bursts of coconut in every bite. Each cookie is a comforting combination of sweet, toasty, and satisfyingly rich textures that make you want to curl up with a mug of coffee or pass a plate around a gathering.
This recipe is perfect for cozy weekends, school bake sales, or holiday cookie swaps: quick enough for an afternoon bake yet special enough to bring out at celebrations. If you’re adapting to different diets, you might find inspiration in alternative recipes — for a nutty, lower-carb twist, check this almond flour chocolate chip cookie variation: almond flour chocolate chip cookie recipe.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes per batch
- Total Time: 20–25 minutes
- Servings: Makes about 24 cookies (depending on size)
- Difficulty Level: Easy — great for beginner bakers
Nutrition Highlights
Estimated nutrition per serving (1 cookie, based on 24 cookies per batch):
- Calories: ~160 kcal
- Protein: ~1.7 g
- Carbohydrates: ~20 g
- Sugars: ~12–14 g
- Fat: ~8 g
- Saturated fat: ~5 g
- Fiber: ~1–2 g
- Sodium: ~60–90 mg
Nutrition estimates were calculated from standard USDA FoodData Central values for each ingredient and rounded for clarity. These are approximate; actual values will vary with ingredient brands, the exact size of cookies, and whether you use sweetened vs. unsweetened coconut. For general guidance on portioning and balanced diets, trusted resources include USDA FoodData Central and the Mayo Clinic’s dietary guidance.
Why You’ll Love It
There are several reasons to fall for these cookies:
- Aroma & Taste: Toasted coconut and semi-sweet chocolate combine for an aroma that signals comfort and indulgence. The contrast of chewy coconut and melty chocolate is instantly addictive.
- Nostalgia & Sharing: These cookies evoke homemade warmth — perfect for passing around at family gatherings or gifting in a jar.
- Easy & Versatile: With straightforward ingredients and a quick method, they’re a dependable go-to when you want something homemade fast.
- Seasonal Appeal: They work year-round — brighten summer picnics with a tropical note or tuck them into winter cookie boxes for a sweet, unexpected twist.
Preparation Guide
Ingredients
- 1 cup shredded coconut (unsweetened recommended)
- 1 cup chocolate chips
- 1/2 cup (113 g) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Optional ingredients and substitutions
- For chewier cookies: use 1 tablespoon more brown sugar and slightly underbake (remove at 10 minutes).
- For coconut-forward flavor: add 1/4 cup more shredded coconut.
- For a nuttier texture: fold in 1/2 cup chopped macadamia or pecans.
- To make them vegan: substitute butter with vegan butter and replace the egg with 1/4 cup applesauce or a flax egg.
- For gluten-free: swap the flour for a 1:1 gluten-free baking blend (see a gluten-free cookie adaptation here: gluten-free chocolate chip cookie recipe).
Method (step-by-step)
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined — avoid overmixing.
- Stir in the shredded coconut and chocolate chips.
- Drop spoonfuls (about 1–1.5 tablespoons each) of the dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden and the centers still look slightly soft.
- Allow to cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
Practical tips
- Avoid overmixing once you add the flour; overworked dough yields tougher cookies.
- If you like a crisp edge and chewy middle, use a dark baking sheet and rotate halfway through baking.
- Check doneness by gently pressing the top — if it springs back slightly and edges are set, they’re ready.
- For even cookies, use a cookie scoop to portion dough.
Best Pairings
- Classic: A hot cup of coffee or black tea balances the sweet, coconut-forward flavor.
- Creamy: Serve with vanilla ice cream for a quick cookie-sandwich treat.
- Elegant: Plate with a drizzle of salted caramel and flaky sea salt for dessert.
- Snack time: Pack them with fruit and nuts for an afternoon pick-me-up.
Keeping it Fresh
- Room temperature: Store in an airtight container for up to 3–4 days. Place a slice of bread in the container to help retain moisture (replace daily if needed).
- Refrigeration: Up to 7–10 days in an airtight container; chilled cookies firm up and can be warmed briefly before serving.
- Freezer: Freeze baked cookies in a sealed freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm for 10–15 seconds in the microwave. You can also freeze unbaked dough balls on a tray; once solid, transfer to a bag and bake straight from frozen, adding 1–2 minutes to baking time.
Chef’s Advice
- Use unsweetened shredded coconut if you want control over sweetness; sweetened coconut will add extra sugar and moisture.
- Chocolate quality matters: choose good-quality semi-sweet chips or chop a real bar for pockets of melting chocolate.
- Texture key: more brown sugar yields chewier cookies; more granulated sugar leans toward crisper results.
- If your cookies spread too much, chill the dough for 20–30 minutes before baking or add an extra tablespoon of flour.
- For even baking, aim for uniform dough balls and avoid overcrowding the baking sheet.
Creative Twists
- Tropical White Chocolate Coconut: Replace semi-sweet chips with 1 cup white chocolate chips and fold in 1/4 cup chopped dried pineapple.
- Salted Dark Chocolate & Coconut: Use dark chocolate chunks and sprinkle each warm cookie with flaky sea salt for contrast.
- Vegan & Oat-Based: Replace butter with coconut oil (solid), egg with flax egg, and swap 1/2 cup of the flour for rolled oats (pulse in a food processor first) for chew and heartiness.
- Spiced Coconut Chocolate: Add 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg to the dry mix for warming spice notes.
Frequently Asked Questions
Q: Can I use sweetened shredded coconut instead of unsweetened?
A: Yes — sweetened coconut will increase overall sweetness and moisture. Reduce the granulated sugar by 2 tablespoons if you prefer less sweet.
Q: My cookies are too flat. What went wrong?
A: Dough that’s too warm or too much butter can cause spreading. Chill dough for 20–30 minutes before baking and ensure your butter is softened, not melted. You can also add 1 tablespoon more flour.
Q: How do I make these chewier?
A: Increase brown sugar slightly (it attracts moisture) and slightly underbake — remove from oven when centers look set but still soft.
Q: Can I freeze the dough?
A: Yes — scoop dough onto a tray, freeze until firm, then transfer to a freezer bag. Bake from frozen with an extra minute or two.
Q: Are these cookies healthy?
A: They’re a treat — coconut and chocolate add healthy fats and antioxidants, but the cookies are still calorie-dense. Enjoy in moderation and balance with whole-food meals as guided by reputable sources like the Mayo Clinic.
Conclusion
These Coconut Chocolate Chip Cookies are an approachable, crowd-pleasing bake that combines chewy coconut, melty chocolate, and simple pantry ingredients into an irresistible snack or dessert — give them a try, tweak the variations, and share what worked for you. For another take on coconut and chocolate together, you might enjoy this alternate Coconut Chocolate Chip Cookies recipe on What’s Gaby Cooking: Coconut Chocolate Chip Cookies recipe, or explore a classic Chococonut Chip Cookies take at Allrecipes: Chococonut Chip Cookies Recipe.
If you bake a batch, tell me how they turned out — I love seeing photos and hearing about personal twists!
Print
Coconut Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies featuring toasted coconut and semi-sweet chocolate chips, perfect for any occasion.
Ingredients
- 1 cup shredded coconut (unsweetened recommended)
- 1 cup chocolate chips
- 1/2 cup (113 g) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined — avoid overmixing.
- Stir in the shredded coconut and chocolate chips.
- Drop spoonfuls (about 1–1.5 tablespoons each) of the dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden and the centers still look slightly soft.
- Allow to cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
Notes
For chewier cookies, use 1 tablespoon more brown sugar and remove from the oven at 10 minutes. Store in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1.7g
- Cholesterol: 30mg
