Coconut Chocolate Chip Cookies

These coconut chocolate chip cookies are crisp and golden brown on the outside, chewy and soft on the inside. Unsweetened shredded coconut adds both texture and tropical flavor. There's gooey, rich chocolate flavor from the chocolate chips.

Course Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 13

Total Time 55

Servings large cookies (3 inch)

Author Kathleen Culver

Equipment

large cookie scoop - 3 Tablespoon

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.

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.