Coconut Chocolate Chip Cookies
Chewy and soft Coconut Chocolate Chip Cookies packed with tropical flavor and melty chocolate chips. A simple recipe that makes about 24 cookies for the whole family to enjoy.
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Baking tray
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- 1 cup unsalted butter or coconut oil softened
- 1 cup brown sugar packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1.5 cups semi-sweet chocolate chips
- 1.5 cups shredded coconut sweetened or unsweetened
Optional
- 0.5 cup chopped nuts pecans, almonds, or walnuts
- 0.5 tsp cinnamon
Instructions
- Preheat the oven to 350°F and line a baking tray with parchment paper.
- In a large mixing bowl, cream butter (or coconut oil) with brown sugar and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Add gradually to the wet mixture, stirring until just combined.
- Fold in the chocolate chips and shredded coconut. If using, mix in nuts or cinnamon.
- Chill the dough for at least 2 hours for thicker, chewier cookies.
- Scoop rounded tablespoons of dough onto the baking tray, leaving space between each.
- Bake for 10–12 minutes until edges are golden but centers look slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Toasting the coconut before adding it to the dough creates a deeper flavor.
For softer cookies, do not overbake.
Store in an airtight container for up to 5 days or freeze for longer storage.