Coconut and chocolate pair perfectly in these coconut chocolate chip cookies. A twist on traditional chocolate chip cookies, these drop cookies are super moist and chewy, thanks to the coconut! Similar to fruit cookies that bring a subtle taste of fruit, the coconut flavor isn’t overpowering and compliments the chocolate perfectly.
These cookies are super easy to make and come together quickly. You’re going to love this coconut chocolate chip cookies recipe! Get ready to rethink tradition!
Turn on the oven, and let’s get baking!
This coconut chocolate chip cookies recipe has lots of wonderful things going for it. Here are my highlights!
- The subtle coconut flavor is just enough
- So moist and chewy
- Makes a big batch
- Simple and quick to make
This is a very straightforward cookie recipe, but here are a few tips to make it even better!
Don’t overmix- when you add the dry ingredients, stop mixing just when there are a few streaks of flour left. As you add in the chips and coconut, it will finish mixing in. To be extra gentle with the dough, you can stir in the coconut and chocolate chips by hand.
Coconut- I use sweetened coconut, but you could use unsweetened if you prefer. There might be a slight change in chewiness in the cookie. Also, some people don’t like the longer pieces of coconut. You can blitz them in the food processor for a smoother texture but keep all the moisture and taste.
Butter- Real butter is a must to get a chewy, moist cookie. No margarine substitutions!
Brown Sugar- the darker the sugar, the more moisture it brings to the cookie. I like to use dark brown sugar to maximize chewiness in the cookie and bring a warm sweet flavor.
Chocolate chips- I use semisweet chips in this recipe, but you can experiment with different kinds. Dark or milk chocolate would be delish!
This coconut chocolate chip cookies recipe stores best if you allow them to cool completely and store in a tightly sealed container in a cool place.
Can You Freeze This?
You can freeze this coconut chocolate chip cookies recipe either as dough or as baked cookies. For the dough, drop by spoonfuls on a cookie sheet and freeze for about 2 hours. Transfer the dough into a freezer bag. You can cook from frozen by adding a couple of minutes to the bake time.
According to best freezing practices for baked goods, individually wrap the cookies in cling wrap before putting them in a freezer container.
Make Ahead Tips
The dough for this coconut chocolate chip cookies recipe holds well in the fridge for up to 2 days. It’s a great way to make ahead and bake when you’re ready for them!
How Long Can You Keep This?
Frozen cookie dough lasts for about 2-3 months, and baked cookies are good for about 6 months, according to freezing guidelines.
This coconut chocolate chip cookies recipe is delicious as it is, but here are a few other ideas inspired by its coconuty-chocolaty yumminess!
Can I Add Oats To This Recipe?
There’s already a lot of texture going on in this cookie with the addition of coconut. Adding oats would add to the chewy texture and you could certainly try to exchange some flour for oats like oatmeal coconut chocolate chip cookies.
For a nice oatmeal cookie, I would go with oatmeal cranberry cookies or pumpkin oatmeal cookies. I love the texture that oatmeal brings, but in banana oatmeal cookies, the flavor gets a chance to shine as well. It’s like a heavenly bowl of morning oatmeal in a cookie!
Can I Add Chocolate?
You can never have too much chocolate! You could add cocoa to the batter as I do in double chocolate chip cookies and double chocolate snowballs. Another great double chocolate cookie are Mexican hot chocolate cookies. They’re sweet, spicy, chocolaty deliciousness!
Coconut Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups semisweet chocolate morsels
- 2 cups sweetened flake coconut
- Preheat oven to 375 degrees. Line baking sheets with parchment paper; set aside.
- In a small mixing bowl, whisk together flour, baking soda, and salt until combined; set aside.
- In a large mixing bowl, using a handheld electric mixer set on medium speed, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the vanilla and eggs, one at a time, beating after each addition. Gradually add the flour mixture, mixing just until combined.
- Mix in the semisweet morsels and flaked coconut until evenly distributed.
- Using a medium cookie scoop, scoop out balls of dough and place on prepared baking sheets. Bake in preheated oven, until edges of cookies are golden brown, about 8-10 minutes. Transfer cookies to a wire baking rack and cool.
Fans Also Made:
There’s no such thing as too many Chocolate Chip Cookies recipes! Be sure to take note of these!
- Monster Cookies – Chocolaty, chewy, monstrously delicious
- Carmelitas – Chewy caramel and chocolate traybake
- Peanut Butter Chocolate Chip Cookies – a match made in heaven
- Cowboy Cookies – packed with oats, peanut butter, and chocolate chips
- Alton Brown Chocolate Chip Cookies – from the master himself- chocolate chip cookie perfection
This coconut chocolate chip cookies recipe is so simple, but it really elevates the traditional chocolate chip cookie. I love how moist and chewy these cookies are. They’re absolutely perfect with coffee or a cold glass of milk! I look forward to hearing how they go for you. Be sure to comment below!