These Coconut Chocolate Chip Cookies are quick and easy to make for an anytime treat! You only need a handful of ingredients to make these delightfully sweet and chewy cookies filled with chocolate chips and shredded coconut.
What’s in Chocolate Chip Coconut Cookies?
Sweetened shredded coconut is the perfect addition to a classic chocolate chip cookie!
- Flour: All-purpose flour is the best flour for thee cookies. Measure using the spoon-and-level method to avoid dense, dry cookies.
- Baking Soda: Gives these cookies lift.
- Cornstarch: Helps to make the cookies soft and tender. It also helps to prevent spread in the oven by thickening up the dough!
- Salt: Kosher salt enhances the vanilla, chocolate, and coconut flavors of these cookies.
- Butter: Unsalted butter adds moisture and tenderness. If using salted butter, omit the kosher salt.
- Sugar: A mixture of brown sugar and granulated sugar sweetens these cookies and adds a subtle molasses flavor that’s signature to chocolate chip cookies.
- Eggs: Bind the cookie dough together.
- Vanilla: Pure vanilla extract adds that classic flavor.
- Chocolate Chips: I like semisweet chocolate chips, but milk or dark also work. Try a mixture of all three, or try adding some white chocolate chips to the mix!
- Coconut: Sweetened shredded coconut is the perfect complement to these chocolate chip cookies. It adds a fruity, milky, and sweet flavor!
Pro Tip: For thinner, crispier cookies, omit the cornstarch.
Variations on Chocolate Chip Cookies with Coconut
These chocolate chip cookies are the perfect balance of sweet, chocolatey, and coconutty flavor. Semisweet chocolate is the perfect balance, but you could try dark or milk chocolate chips if you prefer. A mixture of all three could also be delicious, or try adding some white chocolate chips for extra sweetness. You could also try swapping half of the chocolate chips for caramel chips for a Samoa-flavored chocolate chip cookie!
The cookies won’t be as sweet if using unsweetened coconut. I recommend using the ingredients as listed here.
The easiest way to ensure all cookies are the exact same shape and size is to use a cookie scoop! The portion scoop I use is 1½ inches in size, and it gives me the perfect cookies every time.
Having identical cookies is important for 2 reasons. First, the cookies are much more picturesque when they’re all the same size! Second, they will all bake evenly if they’re scooped the same.
Yes! To help keep these cookies from spreading out in the oven, I recommend chilling the dough for at least 15 minutes before baking.
There are different variables that can come into play when baking cookies. All ovens are a little bit different, and you might have a different-sized cookie scoop. In that 12-13 minute window, check on the cookies frequently. Once the edges begin to turn golden brown and the center looks baked, you’ll know they’re ready to be taken out of the oven.
Yes, these cookies can be frozen for up to two months if sealed well in a food storage container or food storage bag. Bring cookies back to room temperature before serving.
How to Make Ahead and Store
These cookies can be shaped into dough balls and refrigerated overnight before baking them, if desired.
Store leftover shredded coconut and chocolate chip cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Enjoy cold, at room temperature, or warmed for about 10 seconds in the microwave.
How to Freeze
Freeze raw coconut chocolate chip cookie dough balls in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Bake directly from frozen, adding an extra 2-3 minutes to the final bake time.
Freeze baked coconut chocolate chip cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 1 month. Let thaw at room temperature before enjoying.
These chocolate coconut cookies are delicious with a refreshing frosty or a rich dulce de leche milkshake. Drizzle them with caramel sauce or sandwich them with dulce de leche for a different take on a Girl Scout Samoa cookie.
Coconut Chocolate Chip Cookies Recipe
- 2½ cups all-purpose flour 350 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon cornstarch 3 grams
- ½ teaspoon kosher salt
- ¾ cup unsalted butter 170 grams, slightly melted (1½ sticks)
- ¾ cup brown sugar 150 grams
- ¼ cups granulated sugar 50 grams
- 2 large eggs 100 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- 1¼ cups semisweet chocolate chips 213 grams, divided
- 1 cup sweetened shredded coconut 85 grams
- In a medium bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside for now.2½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, ½ teaspoon kosher salt
- In a separate large bowl, using a hand mixer, beat the butter, brown sugar, and granulated sugar together on high until mixed well and lighter in color, about 2 minutes.¾ cup unsalted butter, ¾ cup brown sugar, ¼ cups granulated sugar
- Beat the eggs and vanilla (on high) into the butter mixture until light and fluffy, about 1 minute.2 large eggs, 2 teaspoons pure vanilla extract
- Add flour mixture into the butter mixture and beat on low just until combined. Do not overmix.
- Stir in 1 cup of the chocolate chips (leave the last ¼ cup to the side for now) and all of the coconut. Be sure to stir this in using a spatula – do not beat these in. If the dough is over mixed, the cookies won’t be soft and chewy.1¼ cups semisweet chocolate chips, 1 cup sweetened shredded coconut
- Line a baking sheet with parchment paper.
- Using a 2-tablespoon sized cookie scoop, scoop balls of cookie dough onto the parchment lined baking sheet. These cookie dough balls will be about 30 grams each.
- Top the cookie dough balls with the remaining ¼ cup of chocolate chips. Use your hands to roll the cookies into round balls.
- Place the tray of unbaked cookies in freezer for 15 minutes. Freezing the cookies before baking helps to prevent the cookies from spreading too much during baking.
- While the cookies chill, preheat oven to 350°F.
- Line a second baking sheet with parchment paper and take some cookies out of the freezer and place on baking sheet. Cookies should be 2 inches from each other on the baking sheet. The remaining cookies should stay in the freezer until you are ready to bake them.
- Place one tray of cookies into the oven to bake. It is important to only bake one tray of cookies at a time to ensure even baking temperature for all cookies. Bake each tray of cookies for 12-13 minutes. The cookies will look slightly undercooked but they’ll continue to bake on the hot tray after you remove them from the oven. Baking the cookies for too long will result in dry cookies.
- Let cookies cool for 10 minutes on the hot baking tray before removing to wire rack to cool completely.
- Take care not to overmix the cookie dough; otherwise, the cookies will turn out tough.
- You can chill the cookie dough overnight in the refrigerator and bake them the next day if you prefer.