coconut chocolate chip cookie recipe

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

I’ve been making these coconut chocolate chip cookies for years, and they’re always a hit with my family. The combination of the rich flavor of coconut and the sweetness of chocolate chips is a perfect match. I love that they’re easy to make and can be customized to suit any occasion.

Whether it’s a quick breakfast on-the-go or a special treat for a family gathering, these cookies are always a good idea. One of the things I appreciate most about this recipe is that it’s relatively healthy compared to other cookie recipes. The coconut adds a nice source of fiber and protein, and the dark chocolate chips provide antioxidants.

My kids love helping me mix the dough and scoop out the balls of cookie dough onto the baking sheet. It’s become a fun family activity that we look forward to every week. Over time, I’ve learned that the key to making these cookies is to not overmix the dough.

This can lead to tough cookies that are more like rocks than treats. Instead, I like to mix just until the ingredients come together in a ball, then stop mixing. This helps preserve the delicate texture of the coconut and keeps the cookies light and chewy.

When I first started making this recipe, I was skeptical about using coconut in place of traditional white sugar. But now I’m hooked – there’s something about the way it adds depth and complexity to the cookies that just can’t be beat.

Coconut Chocolate Chip Cookies

Coconut Chocolate Chip Cookies

4.6 from 1722 votes

Chewy coconut cookies packed with chocolate chips and toasted coconut flakes. A tropical twist on the classic chocolate chip cookie that is perfect for any occasion.

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

🥘Ingredients

For the Cookies

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened shredded coconut, toasted
2 cups semisweet chocolate chips

👨‍🍳Directions

1Preheat oven to 375°F.
2Line two baking sheets with parchment paper and set aside.
3In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
4Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
5In a separate bowl, whisk together flour, baking soda, and salt.
6Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
7Fold in toasted coconut and chocolate chips until evenly distributed.
8Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
9Bake for 10 to 12 minutes, or until edges are golden brown and centers are set but still soft.
10Remove from oven and let cookies cool on baking sheets for 5 minutes.
11Transfer to a wire rack to cool completely before serving.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 25mg🧂Sodium: 120mg🌾Total Carbs: 24g🥦Dietary Fiber: 1g🍬Sugars: 16g🥩Protein: 2g

📝Notes

To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F for 5 to 7 minutes, stirring once, until golden brown. For extra chewiness, chill the dough for 30 minutes before baking.

Watch Video Of How Coconut Chocolate Chip Cookies Works

These coconut chocolate chip cookies are always a good idea for any occasion, whether it’s a family gathering or just a quick snack on-the-go.

They’re easy to make and customize to suit any taste preferences.

One of my favorite things about this recipe is that it’s relatively healthy compared to other cookie recipes – the coconut adds fiber and protein, while the dark chocolate chips provide antioxidants.

❓ Frequently Asked Questions About Coconut Chocolate Chip Cookies

Q: What type of chocolate chips should I use?

In this recipe, we recommend using dark chocolate chips for their rich flavor and health benefits.

Q: Can I substitute coconut oil for butter?

Yes, you can substitute coconut oil for butter in this recipe, but keep in mind that it will give your cookies a slightly different flavor.

Q: How do I store leftover cookies?

You can store leftover cookies in an airtight container at room temperature for up to 5 days.

Q: Can I make these cookies gluten-free?

Yes, you can make these cookies gluten-free by substituting gluten-free flours in place of traditional all-purpose flour.

Q: What is the best way to reheat leftover cookies?

The best way to reheat leftover cookies is by microwaving them for 10-15 seconds or until warm and soft.

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