Chocolate Chip Coconut Cookies

Chocolate Chip Coconut Cookies are filled with Chocolate chips, coconut flakes and vanilla baked into a golden brown, bakery quality chewy cookie that’s ready to eat in about 20 minutes.

Coconut and chocolate go way back, as you may remember from our Cowboy Cookies and our Chocolate-Dipped Coconut Macarons.


It’s easy to get burned out by eating the same cookies all the time, so you should try this tasty version of an old favorite. The richness of a traditional chocolate chip cookie goes really well with the natural sweetness of the coconut shavings and livens up your dessert.

And don’t worry, chocolate chip coconut cookies are just as delicious as your favorite go-to recipe. You can also try unsweetened dark chocolate chips for even more of a tasty contrast. We think this may become a new favorite cookie for you and the whole family.  The dark chocolate and coconut mixture taste like a Mounds Bar (secret candy crush of mine).

Enjoy them with a glass of milk or if you’re feeling fancy, serve them sandwiched around Vanilla Ice Cream for a fun new twist on an Ice Cream Sandwich.

How to Make Chocolate Chip Coconut Cookies:

  • Preheat the oven.
  • Mix together the unsalted butter, brown sugar and white sugar in a stand mixer until they are fluffy and light, then add your large eggs and vanilla.
  • In a medium bowl, mix together the flour, baking soda and salt.
  • Take the flour mixture and stir it into the bowl with the wet ingredients, and make sure you’re mixing at a low to medium speed or you will end up wearing the cookies instead of eating them.
  • Fold in the chocolate chips and chunks of coconut.
  • Get a spoon and measure out your cookies, setting them on a cookie sheet as you go.
  • Put them in the oven and put up your feet for 8 to 10 minutes.
  • Once they’re done baking, put the cookies on a wire rack to cool.

How to Store Chocolate Chip Coconut Cookies

  • Serve: you can leave your cookies out at room temperature for about 3 days, as long as they are covered. So if you forgot about the cookies you made last night and they’re still sitting in the counter, they are probably still okay.
  • Store: cookies are still good for 2 weeks in the fridge in an airtight container.
  • Freeze: you can freeze them for up to 3 months to enjoy whenever you want.


Melted butter is so much easier to stir, especially when you have to beat the batter by hand. But what effect does melted butter have on how your cookie turns out? Actually, a pretty big one.

At the end of the day, it all comes down to what texture you want your cookies to have. If you prefer chewy cookies that are flatter and have crisper edges, then you should absolutely melt it before you add in the butter. If you want light, fluffy cookies though, you should let your butter sit out until it reaches room temperature but isn’t melted. Your arms (or electric mixer) will get more of a workout but the cookies won’t end up flat.

Check your cookie recipe before going through the trouble of letting the butter sit out: some of them do call for melted butter. This is because certain desserts, like Gingerbread Cookies, need butter that is softened in order to get the crispy snap that we love.


Sometimes if you’re planning a dinner, its easiest to start with dessert. Figure out what treat you want to end the night with and work backwards to find tasty entrees and sides to go with. We came up with a tasty meal to go with these delicious cookies, especially if you can’t get enough fo that coconut flavor.

  • Coconut Shrimp: crispy and shareable, this is an awesome appetizer for a room full of hungry people.
  • Chinese Chicken Salad: this is a light salad that is loaded with flavor. The crunchy salad compliments the crunch of the coconut shrimp and won’t leave you so full that you won’t enjoy the main course.
  • One Pot Chicken Coconut Curry: a classic coconut curry with a basil twist.
  • Easy Coconut Rice: rice is a curry’s best friend, and this rice is delicious served with a thick, rich sauce.


If you liked this recipe and are looking to try another one, here are a few good ones to look over.

Chocolate chip coconut cookies have the best of both flavors and are easy to make alone or as a yummy family bake-off. The low cook time gives you longer to munch on them. 

Coconut Chocolate Chip Cookie

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Chocolate Chip Coconut Cookies

Chocolate Chip Coconut Cookies are filled with Chocolate chips, coconut flakes and vanilla baked into a golden brown, bakery quality chewy cookie that's ready to eat in about 20 minutes.
Yield 30 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 14 tablespoons unsalted butter
  • 1 cup sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon  baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semisweet chocolate chips
  • 2 1/2 cups flaked coconut


  • Preheat the oven to 375 degrees.
  • To your stand mixer add the butter, sugar and brown sugar and beat until light and fluffy, about 1-2 minutes.
  • Add in the eggs one at a time along with the vanilla.
  • Add in the flour, baking soda and salt until just combined.
  • Fold int he chocolate chips and 1 ½ cups of the flaked coconut.
  • Make 2 tablespoon sized rounds of dough, top them with remaining flaked coconut and bake for 10-12 minutes.
  • Cool completely on wire cooling rack.


Calories: 228kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 25mg | Sodium: 93mg | Potassium: 111mg | Fiber: 2g | Sugar: 14g | Vitamin A: 185IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1.4mg
Keyword: Chocolate Chip Coconut Cookies

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Hi Sabrina,

    Just finished making your cookie recipie, including ALL the coconut in the mix at one time. I rushed right by the part where some was to go on top, oops. Also with all that yummy goodness I added some crancherries to break up some of the sweetness. My husband and dog loved them. The dogs was baked without chocolate and 1 tsp of dough, he gets his own otherwise he pouts.

    I look forward to making these again and sharing the recipie with my sister.

    Thank you,
    I wish you well.

    1. I’m so glad you enjoyed them! I love that you adjusted and made some for your dog too, very sweet!

  2. I made these cookies for the first time last night. I got distracted during the process and ended up adding all of the coconut to the dough at once instead of saving some for adding on top. Even with that error they turned out amazing right out of the oven last night they are still moist and chewy today. My husband said this recipe is a keeper for sure! Thank you!

  3. These are delicious and so easy. Nice and chewy. They do spread quite a bit in the pan, so don’t place too close together.