Chocolate Chip Coconut Cookies are soft, chewy, bakery-style cookies with crisp edges and a tender center. Ready in 20 minutes. Try today!
Cookies are the perfect sweet treat to share! Coconut and chocolate go way back, as you may remember from my Cowboy Cookies and our Chocolate-Dipped Coconut Macarons.
Sabrina’s Chocolate Chip Coconut Cookies Recipe
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.
Recipe Card
IngredientsÂ
- 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 sweetened coconut flakes
Instructions
- 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.
Nutrition
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Sabrina’s Tips
I melt my butter when I want cookies that are chewier with crisp edges. If I’m after a thicker, softer cookie, then I use room-temperature butter instead!
Table of contents
About this Recipe
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. I think this may become a new favorite cookie for you and the whole family. The semisweet chocolate and coconut mixture taste like a Mounds Bar (secret candy crush of mine).
Pairing Suggestions
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 Store
- 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 should be good to enjoy!
- 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.
Ideas to Serve
Sometimes if you’re planning a dinner, it’s easiest to start with dessert. Figure out what treat you want to end the night with, then work backwards to find tasty entrees and sides to go with it. I came up with a tasty meal to go with these delicious cookies, especially if you can’t get enough of 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.
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These photos were in a previous version of this post
Do you bring the butter to room temperature?
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.
I tried this recipe today and it’s a keeper! Sensational, beautiful cookie. I used dark chocolate chips (b/c it was all I had) and they were a hit! They are also a nice sturdy cookie that would transport well.
Glad you enjoyed them!
Sweetened coconut or unsweetened? It does not say
Sweetened 🙂
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.
I’m so glad you enjoyed them! I love that you adjusted and made some for your dog too, very sweet!
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!
So glad you liked them and they turned out! Sometimes little slip ups turn into an even better cookie 🙂
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.
Thanks for coming back to let me know how much you enjoyed them.
This recipe does not say when to add in vanilla extract and eggs
Thanks for catching that. I’ve edited the recipe card to read correctly now.