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.
CHOCOLATE CHIP COCONUT COOKIES
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).
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.
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DOES IT MATTER IF MY BUTTER IS MELTED OR NOT?
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.
BUT WHAT’S FOR DINNER?
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.
MORE COOKIE FAVORITES
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.
- 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.