These soft, chewy coconut chocolate chip cookies combine golden edges with melty chocolate and a tropical coconut twist. With their crispy exteriors and tender centers, they have all the nostalgia of a classic chocolate chip cookie with a coconut upgrade.
These chocolate coconut cookies are simple and indulgent, with no chilling required. You can make the dough in 15 minutes and have a full batch of easy, classic cookies baked in just 60 minutes!
I first shared these cookies years ago. I've updated the recipe to provide you with improved photos, step by step instructions, and additional details to help you create these cookies that I enjoy so much.
This is a special recipe - my Grandma's coconut chocolate chip cookies. She's no longer alive, but part of her lives on in every dessert I bake. The original recipe, written in her cursive on a worn notecard, called for teaspoon portions and made over 50 cookies. Can you imagine?
Over the years, I've increased the size of the cookies twice, first using a 1½ tablespoon medium cookie scoop, and now moving to a generous 3 tablespoon large cookie scoop. This creates a thicker, satisfying cookie that still boasts a soft, tender interior.
As the cookies bake, the kitchen fills with the unmistakable, homey aroma of chocolate chip cookies. Add the nutty smell of toasted coconut and I can guarantee you're going to eat one before it fully cools.
Visually, they’re a delight - golden edges crisped just right, and a soft, chewy center. The chocolate melts enticingly, and flakes of coconut add a rustic charm. They're the kind of cookies that feel both indulgent and completely comforting.
These cookies are very easy to make. There's no special steps required, and the dough doesn't need to chill before baking. The added coconut provides a simple twist on an old classic.
I've also made chocolate chip cookies without brown sugar, and an eggless chocolate chip cookie recipe. After all, a missing ingredient shouldn't keep you from the delight of a great chocolate chip cookie!
If you like coconut cookies, try these German coconut macaroons (no whipped egg whites!) and sweet, no-bake coconut ice bars.
★★★★★
5-STAR REVIEW
"Loved this recipe! Huge hit—I doubled everything but only had salted butter and still tasted amazing, just added a little less salt when adding that ingredient. Recommended to anyone!"
- GABRIELLE
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Ingredients
* See recipe card for full list of ingredients and quantities.
Unsalted butter - Unsalted butter should be at room temperature.
Unsweetened shredded coconut - also called desiccated coconut. Some brands shred the coconut very finely, while others have longer, wider strands. In my recipe tests, I preferred the shorter shredded coconut.
It incorporates better into the dough and allow for easier scooping without awkward strands sticking out. If your shredded coconut is longer, you can chop it or pulse it in a food processor to make it finer.
Don't use sweetened shredded coconut as these cookies already have enough sweetness from the sugars. Sweetened coconut is too moist, and sometimes contains additives and preservatives.
Chocolate chips - When I originally shared this recipe, I used chocolate chunks that I'd chopped from a bar of chocolate. I've updated it with chocolate chips to make this recipe easier.
Feel free to use a chopped bar of your favorite chocolate if you prefer. Your cookies might bake a bit flatter since the cocoa butter content is higher in bar chocolate and will melt faster than chips. You can refrigerate the dough to counteract this.
Instructions
These photos provide basic visual cues. Find the detailed instructions in the recipe card.
Add flour, baking soda and salt to a medium bowl.
Whisk until well blended.
Add butter and sugars to the bowl of a stand mixer.
Cream on medium speed for 2-3 minutes.
Add egg and vanilla extract.
Mix until fully incorporated, scraping bowl as needed.
Mix in dry ingredients until just incorporated.
Add chocolate chips and shredded coconut.
Mix by hand until chocolate chips and coconut are evenly distributed throughout batter.
Measure out 3 Tablespoon scoops of dough using a large cookie scoop.
Portion 6 dough balls onto a parchment lined rimmed baking sheet. No need to chill the dough!
Bake one sheet of cookies at a time for 12-13 minutes. Cool fully on pan.
Hint: Don't overbake these cookies! The edges will be set and golden brown. The centers will look paler, underbaked, and soft but will firm up and set as they cool.
Variations
Here are some variations if you'd like to try something different:
- Extra coconut- Add 1-2 Tablespoons of coconut milk powder to the cookies along with the dry ingredients for even more coconut flavor. Read more about adding milk powder to cookies.
- Macadamia nuts - Push the tropical flavors even farther by adding ¼ cup chopped macadamia nuts.
- White chocolate chips - Replace the chocolate chips with white chocolate chips for a creamy combination with the coconut.
Frequently asked questions
To prevent spreading, ensure your butter is at the right temperature (room temperature, not too soft or melted).
Use the correct flour to butter ratio. Measure your sugar accurately. I highly recommend using a digital scale so that you have precise amounts of each ingredient!
Confirm your oven temperature is accurate. If your oven runs cool, the cookies will spread more and end up thinner.
Use parchment paper to line your cookie sheets to avoid adding extra grease. If your cookies are still spreading too much, try a silicone mat. The texture will "grab" the dough and keep it from spreading as much.
Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
📖 Recipe
Coconut Chocolate Chip Cookies
INGREDIENTS
- 180 grams (1½ cups) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt, Diamond Crystal
- 113 grams (½ cup, 4 ounces) unsalted butter, room temperature
- 100 grams (½ cup) brown sugar, I used light
- 100 grams (½ cup) granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 170 grams (6 ounces, 1 cup) chocolate chips
- 46 grams (½ cup) coconut, unsweetened, finely shredded; also called desiccated
INSTRUCTIONS
- Place rack in center of oven and preheat to 350° Fahrenheit (177° Celsius, Gas mark 4).
- In a medium bowl, combine flour, baking soda and salt. Whisk to combine all ingredients.180 grams (1½ cups) all purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar and white sugar for 2-3 minutes, until light and fluffy. Scrape down sides of bowl to ensure all butter is incorporated.113 grams (½ cup, 4 ounces) unsalted butter, 100 grams (½ cup) brown sugar, 100 grams (½ cup) granulated sugar
- Add egg and vanilla and mix until fully incorporated. Scrape down sides of bowl as needed.1 large egg, ½ teaspoon vanilla extract
- Add flour mixture and combine until just mixed. Remove mixer from stand.
- Add chocolate chips and coconut, and use a spatula to incorporate them into the dough. Mix the chocolate chips and coconut evenly throughout the cookie dough so each cookie scoop has a balance of add-ins.170 grams (6 ounces, 1 cup) chocolate chips, 46 grams (½ cup) coconut
- Using a large cookie scoop (3 Tablespoon), portion 6 cookies onto a parchment lined baking sheet.
- Bake one sheet at a time on the center rack for 12-13 minutes, until edges are baked and golden brown. Middles will appear quite soft.The centers will continue to bake on the pan while cooling and will set when fully cool. If you leave the cookies in longer, the'll lose their soft, tender middles and the edges will be too dark.
- Fully cool cookies on baking sheet.
EQUIPMENT
- large cookie scoop - 3 Tablespoon
NOTES
- Use unsweetened shredded coconut. Sweetened coconut adds too much sugar and has additional moisture. The fine texture of a brand like Bob's Red Mill works well here.
- If you only have large flakes or your shredded coconut is in long strands, you can pulse in a food processor to create finely shredded coconut. Don't process too long or it will begin to warm, release oils and create coconut butter!
- If you like coconut chocolate chip cookies with less chocolate, feel free to reduce the chocolate chips by half.
- This recipe has been updated for larger cookies (3 Tablespoon; double the original size). I prefer the thickness and softer center texture of the larger size.
- If you prefer smaller cookies, use a medium cookie scoop (1 ½ Tablespoon) and bake for 10-11 minutes.
- Remove these cookies from the oven when the edges are just baked and golden brown.
- When baked, the centers will still appear very soft. Don't worry! The cookies will continue to bake on the pan and will set when fully cool.
- If you bake the cookies longer than the recommended time, they'll lose their soft, tender middles and the edges will be too dark.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Make ahead - Freeze scooped dough on a parchment-lined sheet, then transfer to a freezer bag for up to 3 months. Thaw on a baking sheet at room temperature before baking.
Catherine S. says
Delicious! Made these to share with friends and they were a big hit! I didn’t use baking squares, I chopped up dark chocolate chips instead so my cookies didn’t look like yours. I’ll definitely make them again!
Gabrielle says
Loved this recipe! Huge hit, I doubled everything but only had salted butter and still tasted amazing, just added a little less salt when adding that ingredient. Recommended to anyone!
Kathleen Culver says
Thank you so much! I'm thrilled that you enjoyed them.
It makes me so happy knowing my grandma's favorite cookie recipe is being baked in other peoples' kitchens. : )
Kathleen