Coconut Chocolate Chip Cookies bring together two favorite flavors—coconut and chocolate—into soft, chewy cookies with a lovely coconut crunch. These are great for holidays or whenever you need a comforting cookie fix.
If you enjoy cookies, also try my Easiest Chocolate Chip Cookies, Lemon Shortbread Cookies, and Danish Butter Cookies.
For the Love of Coconut
I have a small confession: I keep buying coconut. Whether it’s coconut flakes, milk, oil, or a whole coconut, I rarely leave the store without something coconutty. Lately it’s been coconut flakes, which means I need recipes that use them so they don’t go to waste.
That led me to make these Coconut Chocolate Chip Cookies—yes, coconut and chocolate together. They’re tender, buttery, and studded with coconut flakes and chocolate chips for a perfect balance of texture and flavor.
Ingredient Notes
I used a mix of milk and white chocolate chips, but you can use all milk chocolate or any chocolate you prefer. The dough is a straightforward cookie dough made with butter, sugar, eggs, vanilla, flour, salt, and baking soda. Fold in the chocolate and coconut and you’re ready to bake.
If chocolate chips are unavailable, chop chocolate bars into chunks and fold them into the dough. If you don’t have packaged coconut flakes, grate fresh coconut and dry it gently in a pan over low heat, stirring constantly, or use shredded candied coconut if that’s what you have on hand. There are always simple substitutions so you can make these cookies.
To shape the cookies, scoop rounded spoonfuls of dough and place them on a lined baking sheet. If you have children, measuring and scooping can be a fun activity to do together.
If you use the measurements below, there’s no need to flatten the dough before baking—these cookies spread and flatten in the oven because the dough has a relatively high butter content and just the right amount of flour.
If you want extra visible chocolate on top, press a few chocolate chips into the cookies immediately after they come out of the oven while they are still soft and warm.
When I stash a jar of these cookies in the kitchen, I feel oddly reassured—call it coconut-chocolate comfort. Serve them with a tall glass of milk for the complete experience.
Enjoy these Coconut Chocolate Chip Cookies. If you try the recipe, I’d appreciate a star rating—feedback helps others find the recipe and I love hearing from you.
A fun variation: try Cinnamon Chocolate Chip Cookies for a different spice twist.
If you make this recipe please leave a star rating below. Your rating helps others find the recipe and I love hearing from you! Thank you!
Coconut Chocolate Chip Cookies
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Ingredients
- 2 cups flour (about 1/4 kg)
- 1 cup butter (16 tablespoons)
- 2 cups chocolate chipsI used both white and milk chocolate
- 2 cups coconut flakes
- 1 cup sugar (16 tablespoons)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
Instructions
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Line a baking sheet with parchment paper and preheat the oven to 350°F (180°C).
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In a bowl, cream together the sugar and butter until light and fluffy. An electric mixer works well.
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Beat in the eggs one at a time, then add the vanilla and mix until combined.
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Add the flour, baking soda, and salt and mix until fully incorporated.
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Fold in the chocolate chips and coconut flakes carefully so they’re evenly distributed.
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Scoop rounded one-and-a-half tablespoon portions of dough onto the prepared baking sheet. You don’t need to shape them—rounded mounds will spread as they bake.
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Bake at 350°F (180°C) for about 12–15 minutes, or until the edges are golden brown. Let cool briefly on the sheet before transferring to a rack.
Notes
Nutrition
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Carbohydrates: 24g
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Protein: 2g
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Fat: 11g
Additional Info
I love to see your creations, so if you make these cookies please tag me in a photo on Instagram @preciouscore.