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Thick and chewy chocolate chip coconut cookies!
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4.74 from 15 votes

Chocolate Chip Coconut Cookies

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies
Calories 118kcal
Author Kristine Underwood

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.
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.
  • Add egg and vanilla extract and mix for another minute, just until incorporated.
  • Add the flour, baking soda, and sea salt to bowl and mix until crumbly, but some flour remains.
  • 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.
  • 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 cookie | Calories: 118kcal | Carbohydrates: 14.7g | Protein: 1.3g | Fat: 6.2g | Saturated Fat: 4.2g | Cholesterol: 18mg | Sodium: 101mg | Potassium: 40mg | Fiber: 0.6g | Sugar: 9.2g | Calcium: 120mg | Iron: 0.2mg