These Coconut Chocolate Chip Cookies are everything!!! They are perfectly chewy throughout with a crisp buttery edge. They are full of delicious coconut and gooey chocolate in each bite you take. No chill time required!
After making my Coconut Chocolate Cookies, I was blown away with how many of you told me you love coconut and would like to see more recipes with it!
These cookies are simple to bake and full of so much deliciousness. The unsweetened coconut balances perfectly with the sweet chocolate chips.
For more cookie recipes, try Coconut Oatmeal Cookies, Butterscotch Chocolate Chip Cookies, and Brown Butter Triple Chocolate Chip Cookies.
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Why this recipe works
- Easy to make: No chill time required!
- Chocolate & coconut: The unsweetened coconut balances perfectly with the sweet chocolate!
- Tasty cookies: They have the perfect crisp edge and a delightful chew throughout!
Ingredients Notes
Here is a list of the ingredients we will be using in these coconut chocolate chip cookies! Full and more detailed measurements can be found in the recipe card below.
- Butter: This will be melted and cooled back to room temperature.
- Brown sugar: I used dark brown sugar, but light brown sugar works as well.
- Baking soda & Baking powder: Check to make sure yours aren't expired.
- Coconut: Make sure to use unsweetened shredded coconut. I recommend unsweetened specifically to help balance the sweetness.
- Cocoa powder: Use a high quality unsweetened cocoa powder. It's really important to use unsweetened baking cocoa and not sweetened!
- Egg: 1 egg and 1 egg yolk is used in this recipe. Make sure they are at room temperature before beginning.
- Flour: I used all-purpose flour.
- Vanilla: Using a high quality vanilla matters! The pairing of coconut and vanilla is so tasty.
- White sugar: Make sure you are using granulated white sugar, and not powdered sugar. White sugar helps create those crisp edges we all love.
Step by step instructions
Here is how to make and bake these coconut chocolate chip cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard 2 tbsp ice cream scoop.
Step 1 - Prep. Preheat the oven to 350°F. Line 2 baking trays with parchment paper. Melt the butter and allow it to cool as you prep the rest of your ingredients.
Step 2 - Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, and salt. Stir to combine and set aside.
Step 3 - Whisk butter and sugars. In a large bowl, add in melted and slightly cooled butter, white sugar, and brown sugar. Whisk together until well combined (about 2-3 minutes).
Step 4 - Mix in eggs and vanilla. Add in the egg, egg yolk, and vanilla, and continue whisking for another 2-3 minutes until paler in colour.
Step 5 - Add in dry ingredients. Mix in the dry ingredients with a spatula. Mix a few times, don't completely mix it in yet!
Step 6 - Add in chocolate chips and coconut. Add in the chocolate chips and coconut and continue to mix your cookie dough until completely mixed together. Don't over-mix! Once the flour streaks are gone and everything is evenly combined, stop mixing.
Step 7 - Scoop and bake. Scoop 6 cookies at a time (I did 2 tbsp per cookie using a cookie scooper). Space the cookies about 2-3 inches apart from each other. Add extra chocolate chips and coconut on top (optional, but recommended).
Bake the cookies for 12-15 minutes or until the edges are baked and the middles are slightly underbaked to the touch. The cookies will continue to bake from the hot pan once removed from the oven.
These coconut chocolate chip cookies are so delicious! They stay good on your counter in an airtight container for 3 days, and in the fridge for up to 1 week.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
- Use unsweetened shredded coconut. You can also use sweetened, but I prefer my cookies less sweet!
- Make sure the butter is not hot when mixing. If it is hot, the dough will be to soft and the cookies will spread to much in the oven.
FAQ
Why did my cookies spread out so thin?
Was your butter to hot? This is most likely why! You may of also inaccurately measured your flour. I always recommend using a gram scale for the best measurements.
Do I have to add coconut?
In this recipe, yes. If you're looking for the best chocolate chip cookies, check out Classic Chocolate Chip Cookies.
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Coconut Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter melted and cooled to lukewarm temperature
- 1/2 cup white sugar
- 1/2 cup dark brown sugar or light brown sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tbsp vanilla
- 2 cups all-purpose flour
- 1 tbsp cornstarch*
- 1/4 tsp salt
- 1 tsp baking soda
- 1 1/4 tsp baking powder
- 3/4 cups semi-sweet chocolate chips
- 1 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350°F. Line 2 baking trays with parchment paper. Melt the butter and allow it to come back to room temperature as you prep the rest of your ingredients.1 cup unsalted butter
- In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.2 cups all-purpose flour, 1 tbsp cornstarch*, 1 tsp baking soda, 1 1/4 tsp baking powder, 1/4 tsp salt
- In a large bowl, add in melted and slightly cooled butter, white sugar, and brown sugar. Whisk together until well combined (about 2-3 minutes).1/2 cup white sugar, 1/2 cup dark brown sugar, 1 cup unsalted butter
- Add in the egg, egg yolk, and vanilla, and continue whisking for another 2-3 minutes until lighter in colour and smooth.1 large egg, 1 large egg yolk, 1 tbsp vanilla
- Mix in the dry ingredients with a spatula. Mix a few times, don't completely mix it in yet!
- Add in the chocolate chips and coconut and continue to mix your cookie dough until completely mixed together. Don't over-mix! Once the flour streaks are gone and everything is evenly combined, stop mixing.3/4 cups semi-sweet chocolate chips, 1 cup unsweetened shredded coconut
- Scoop 6 cookies at a time (I did approx 2 tbsp per cookie using a cookie scooper), space them 2-3 inches apart from each other. Add extra chocolate and coconut on top (optional, but recommended).
- Bake the cookies for 12-15 minutes or until the edges are baked and the middles are slightly underbaked to the touch. The cookies will continue to bake from the hot pan once removed from the oven.
- These coconut chocolate cookies are so delicious! They stay good on your counter in an airtight container for 3 days, and in the fridge for up to 1 week. I'm obsessed with them!!!
Sara Brown says
Is there a way to make these gluten free?