Chocolate Chip Coconut Cookies
Let’s be honest, who can resist toasted coconut? Not me! In fact, I love it so much I added it to my chocolate chip cookies to create these brand new chocolate chip coconut cookies!
Every year when springtime rolls around, I feel inspired to make a new treat. And because I’m me, it’s usually a cookie of some sort. Last year, I made sprinkle chocolate chip cookies and they have become a family favorite, but I’ve been trying to branch out and ‘try new things.’
This year I wandered way off the path and into the land of coconut with these thick and chewy chocolate chip coconut cookies and guess what? They were a HUGE hit!
As with the majority of my cookie recipes, these chocolate chip coconut cookies are super simple to make and yes, you still only need one bowl, but…they do have one little tiny additional step – toasting the coconut!
Don’t worry though, it’s also really easy to do and it just adds a few minutes to the total cook time. In fact, the coconut is probably my favorite part of this recipe; it adds an extra crunch and sweetness to these already-tasty chocolate chip cookies!
This post contains links to affiliate websites and we make a small commission for any purchases made using these links. As always, we appreciate your support.
Tips for perfectly toasted coconut:
- Make sure to line the baking sheet with parchment paper or a silicone baking mat before spreading out the coconut.
- When you spread out the coconut, make sure it evenly spread and not too thick in any areas.
- Don’t let the edges get too brown. Make sure to stir the coconut during the toasting process to ensure even toasting.
- Let coconut cool completely before adding to the cookie dough.
Once you get these chocolate chip coconut cookies into the oven, you’ll begin to smell the magic of the coconut!
The cookies spread slightly, puff up just a tad, the chocolate chips begin to soften, and the coconut flakes melt into the dough forming the most perfect crispy, chewy, coconut chocolate chip cookie ever! I’m serious, you’ll LOVE these!
Calling all coconut lovers
Chocolate Chip Coconut Cookies
ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1 egg
- 1¼ cup flour
- 1 cup shredded coconut, sweetened
- 1/2 cup chocolate chips
INSTRUCTIONS
To toast the coconut:
- Preheat oven to 350 degrees and line 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.
To make the cookies:
- In a medium bowl, cream butter and sugars together until smooth.
- Add baking soda and salt.
- Stir in vanilla extract and egg and stir well.
- Add flour, half at a time and mix until fully incorporated.
- Fold in chocolate chips and toasted coconut.
- Using a 1.5 TBS cookie scoop, scoop dough onto lined baking sheets.
- Bake for 12-14 minutes, rotating halfway through, until golden brown on the edges.
- Let cool completely on the baking sheet and then store in an airtight container or freeze.
Notes
Nutrition
Tagged:
- Cookies
- /
- Fourth of July
- /
- Oven
- /
- Small-batch
- /
- Spring
- /
- Summer
Coconut has to be the best flavor…right up there with chocolate! So these are over the top!!
I totally agree Leslie! Thank you so much!
two of my favorite flavors coconut and chocolate wow I would devour these!
Thank you so much, Claudia! Me too!
I agree, toasted coconut is great and love the idea of adding some in to chocolate chip cookies.
Thanks Caroline! 🙂
These cookies look so cute, rustic and delicious! Love the chocolate – coconut combo! YUM!
Thank you so much Tania! They sure didn’t last long around here!
I’m a big fan of coconut anything..but then add chocolate to it and I’m sold!
Haha, me too Stephanie! Thank you so much!
I love the chocolate and coconut combo and now I’m craving a cookie.
Me too Janette! And I’m always craving cookies! 🙂
I’m up for anything that reminds me of a mound! Chocolate and coconut are my weakness.
Ooh yes, Alyssa it totally does!
Toasted coconut tastes and smells amazing! I bet it gives these cookies a lovely flavour!
It absolutely does Hope, and a little extra crunch too, which I really love!
Two of my favorite ingredients in my favorite cookie seriously years ago I used to buy all the packs I could find of keebler cookies with coconut they were my favorite dunked in coffee I can honestly say I cant wait to try this recipe I am certain looking at these I am going to have to even make a second batch! thanks!
Oh I used to love those cookies too! Coffee and cookies are one of my favorite combinations of all time and in fact, that’s what I love most about Christmastime; there are cookies laying around all the time, perfect for my morning cup! 🙂
Is it okay to use salted butter?
Hi Diane! You can if necessary, but I would decrease or even omit the salt from the recipe to make sure the cookies aren’t too salty. Happy baking!