coconut chocolate cookie recipe

Written ByJenny Smyth Posted on
coconut chocolate cookie recipe
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The Best coconut chocolate cookie recipe

I’m so excited to share my favorite coconut chocolate cookie recipe with you all. This recipe has been a staple in my household for years, and it’s a perfect treat for any occasion.

I love how the combination of coconut and chocolate creates a unique flavor that’s both sweet and savory. My kids adore these cookies, and they’re always asking me to bake a batch for them.

The best part about this recipe is that it’s incredibly easy to make, requiring just a few simple ingredients and minimal preparation time. Whether you’re looking for a quick snack or a special dessert for a family gathering, this coconut chocolate cookie recipe is sure to please even the pickiest eaters.

Plus, the health benefits of coconut and dark chocolate make this treat feel almost guilt-free! I’ve found that using high-quality ingredients, such as fresh coconut flakes and rich dark chocolate chips, really makes a difference in the final product.

It’s amazing how much flavor can be packed into just a few simple ingredients. I often find myself wondering how I ever managed without this recipe in my life – it’s truly a game-changer for anyone looking to mix up their baking routine.

Coconut Chocolate Chip Cookies

Coconut Chocolate Chip Cookies

4.7 from 1008 votes

These soft and chewy cookies combine rich chocolate with toasted coconut for a delightful treat. The edges are golden brown while the centers remain tender.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 24Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cookie Dough

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened shredded coconut, toasted
1 1/2 cups semisweet chocolate chips

👨‍🍳Directions

1Preheat your oven to 350°F and line two baking sheets with parchment paper.
2In a small skillet over medium heat, toast the shredded coconut, stirring frequently, until it turns golden brown and fragrant, about 3 to 5 minutes.
3Remove from heat and set aside to cool.
4In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
5Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.
6In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
7Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined and no streaks of flour remain.
8Fold in the toasted coconut and chocolate chips with a spatula until evenly distributed.
9Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
10Bake for 10 to 12 minutes, rotating the sheets halfway through, until the edges are set and golden brown but the centers still look slightly soft.
11Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes.
12Then transfer them to a wire cooling rack to cool completely before serving.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Wire cooling rack
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 25mg🧂Sodium: 120mg🌾Total Carbs: 23g🥦Dietary Fiber: 1g🍬Sugars: 16g🥩Protein: 2g

📝Notes

To toast coconut quickly, spread it on a baking sheet and bake at 350°F for 5 to 7 minutes, stirring once. For extra chewiness, chill the dough for 30 minutes before baking. Store cookies in an airtight container at room temperature for up to 5 days.

Watch Video Of How Coconut Chocolate Chip Cookies Works

These coconut chocolate cookies are always a hit at family gatherings and parties alike – they’re easy to make, deliciously unique, and packed with nutritious ingredients.

One of my favorite things about this recipe is that it’s incredibly versatile; whether you serve them as-is or pair them with a scoop of ice cream or whipped cream, they’re sure to be devoured quickly!

And don’t even get me started on storage – since they freeze beautifully, you can whip up a batch whenever you need it.

❓ Frequently Asked Questions About Coconut Chocolate Chip Cookies

1. What is the best type of coconut to use in this recipe?

For this recipe, I highly recommend using unsweetened shredded coconut. It adds the perfect amount of texture and flavor to the cookies without overpowering the other ingredients.

2. Can I substitute dark chocolate chips with milk chocolate chips?

While you can use milk chocolate chips if you prefer, keep in mind that they’ll change the flavor profile of the cookies slightly. Dark chocolate adds a deeper, more robust taste that pairs beautifully with the coconut.

3. How do I store these cookies once they’re baked?

These cookies are best stored in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months. When freezing, be sure to wrap them tightly in plastic wrap or aluminum foil to prevent moisture from getting in.

4. Can I make these cookies gluten-free by substituting regular flour with almond flour?

Sure thing! Using almond flour will give your cookies a delicious nutty flavor and texture. Just keep in mind that using almond flour may affect the texture slightly.

5. How do I ensure my cookies turn out chewy rather than crunchy?

To achieve chewy cookies, make sure not to overbake them! Take them out of the oven when they’re lightly golden brown around the edges but still slightly soft in the center.

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