Some cookies are special, they just hit that sweet spot—and I mean literally. These chocolate chip coconut cookies are one of those. They’re buttery, chewy, and packed with both toasted coconut and gooey chocolate chips. They taste like something grandma would’ve definitely made.

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What Makes These The Best Chocolate Chip Coconut Cookies

• They have both crispy edges and soft, chewy centers. The ideal cookie texture, if you ask me.
• The toasted coconut adds flavor, texture, sweetness, and richness to the cookie. They’re hearty to bite into, which is a cookie lovers dream.
• They’re made with simple pantry ingredients, which most of us have on-hand all the time. Except maybe the coconut, haha.
• There’s no chilling required, so they’re ready to eat in under 30 minutes.

Ingredient Notes

• Use room temperature and unsalted butter for easy creaming and control over the salt in the cookies.
• I like to use dark brown sugar for this recipe. I adds depth and a rich, almost caramel like flavor to the cookies. Plus it helps with the chewiness factor.
• Make sure to toast the coconut first. This brings out the nutty, caramelized flavor and a bit of crunch, which is a really nice addition.
• Semi-sweet or dark chocolate chips work best (because of the bitterness). I’ve found milk chocolate chips to be too sweet.
• No need to weigh the flour for these cookies. Just carefully, fluff, spoon, and level it.

Step-by-Step Instructions

1. Preheat your oven to 350°F. Spread the shredded coconut in an even layer on a parchment-lined baking sheet. Bake it for 7–10 minutes, stirring once, until golden brown and fragrant. Let it cool completely before adding it to the dough.
2. In a large bowl, cream the butter, sugar, and brown sugar with an electric mixer on medium speed for 1–2 minutes until light and fluffy.
3. Add the egg and vanilla extract and mix just until combined.
4. Add the flour, baking soda, and sea salt. Mix until the dough is just crumbly and some flour still remains. We’re going to mix it again when we fold in the coconut and chocolate chips, so don’t overdo it here.
5. Gently fold in the toasted coconut and chocolate chips and mix until just combined. Remember don’t overmix it—this keeps the texture soft.
6. Using a 2 tablespoon cookie scoop, scoop the dough onto lined baking sheets, 2 inches apart. Bake at 350°F for 11–12 minutes, rotating the pan halfway through. The cookies should be lightly golden on the edges and slightly puffy in the center. They’ll flatten and firm up as they cool.
7. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to fully cool.

Recipe Tips & Notes

• Line the baking sheet for the coconut with parchment paper or a silicone baking mat before toasting it so it doesn’t stick.
• Make sure to stir the coconut during the toasting process to make sure it toasts evenly without excessive browning or burning.
• Let the coconut cool completely before adding to the cookie dough or it’ll melt the dough.

Storage & Freezing Recommendations

Store leftover cookies in an airtight container for up to 5 days. You can freeze baked cookies or unbaked dough balls for up to 3 months. Make sure to thaw them at room temperature first or bake frozen dough for an extra 1–2 minutes, keeping a close eye on them.

Chocolate Chip Coconut Cookies

By: Kristine Underwood

These chocolate chip coconut cookies are soft, chewy, and loaded with both golden toasted coconut and rich chocolate chips. They’re simple to make and have the perfect balance of sweetness and hearty texture. Great for sharing—or not.

4.74 from 15 votes

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Sweets & Dessert

Cuisine American

Servings 24 cookies

Calories 118 kcal

Ingredients

• 1/2 cup unsalted butter (room temperature)
• 1/2 cup sugar
• 1/2 cup brown sugar (dark, packed)
• 1 egg
• 1 tsp vanilla extract
• 1 1/4 cup flour (all-purpose, spooned and leveled)
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 cup shredded coconut (sweetened)
• 1/2 cup chocolate chips (semi-sweet)

Instructions

To toast the coconut:

• Preheat oven to 350°F and line 2 baking sheets with parchment paper.
• Evenly spread the shredded coconut on a lined baking sheet and bake for 7-10 minutes until golden brown. Let cool completely.
  1 cup shredded coconut

To make the cookies:

• In a large bowl, cream the butter, sugar, and brown sugar together with an electric mixer on medium speed for 1-2 minutes, until light and fluffy.
  1/2 cup unsalted butter, 1/2 cup sugar, 1/2 cup brown sugar
• Add egg and vanilla extract and mix for another minute, just until incorporated.
  1 egg, 1 tsp vanilla extract
• Add the flour, baking soda, and sea salt to bowl and mix until crumbly, but some flour remains.
  1 1/4 cup flour, 1/2 tsp baking soda, 1/2 tsp sea salt
• Add flour, half at a time and mix until fully incorporated.
• Carefully fold in the chocolate chips and toasted coconut and give it a few good turns, but don't overmix the dough.
  1/2 cup chocolate chips
• Using a 2 TBS cookie scoop, scoop dough onto lined baking sheets 2 inches apart.
• Bake at 350°F for 11-12 minutes, rotating the pan halfway through. The cookies will puff up slightly and be golden brown around the edges.
• Let the cookies cool for 5 minutes on the baking sheet before moving to a wire rack to cool completely.
• Store leftover cookies in an airtight container for 3-5 days or freeze for up to 3 months.

Notes

• Toast the coconut first and let it cool completely before adding to the cookie dough.
• Use parchment paper for even baking, less sticking, and easy cleanup.
• Don’t overmix the dough once the flour is added—just mix until combined and gently fold in the coconut and chocolate chips.
• Rotate the baking sheets halfway through for even browning and baking.
• Cookies will puff up slightly and crack on the top when done, but the tops will fall and they’ll set up as they cool.

Nutrition

Serving: 1 cookieCalories: 118kcalCarbohydrates: 14.7gProtein: 1.3gFat: 6.2gSaturated Fat: 4.2gCholesterol: 18mgSodium: 101mgPotassium: 40mgFiber: 0.6gSugar: 9.2gCalcium: 120mgIron: 0.2mg