Coconut Chocolate Chip Cookies
Coconut Chocolate Chip Cookies are soft, chewy, and full of rich coconut flavor. These are always a hit, and are such a fun twist on the classic chocolate chip cookie!
For more delicious Cookie Recipes, be sure to check out my Soft Molasses Cookies, Chocolate Chip Walnut Cookies, and Pecan Sandies.
Coconut Chocolate Chip Cookies might be my favorite spin off of chocolate chip cookies, ever. And that’s a big statement because I’m actually not a huge coconut fan. Well, unless it’s in a frozen tropical drink!
These really are outstanding, y’all. They’re made from my all time favorite base recipe for chocolate chip cookies, but I make a couple of swaps to give them a heavenly, chocolate coconut twist.
My biggest tip for these cookies is to swap the vanilla extract with coconut extract. It’s a game changer and really infuses your coconut chocolate chip cookies with a delicious rich, nutty flavor.
Try them! Even if you’re not a coconut fan, I have a feeling you will like these.
Ingredients for Coconut Chocolate Chip Cookies
Ingredient measurements and full instructions are located in the recipe card below.
- unsalted butter
- granulated white sugar
- brown sugar
- eggs
- coconut extract
- all purpose flour
- salt
- baking soda
- sweetened, flaked coconut
- chocolate chips
How to Make Coconut Chocolate Chip Cookies – Step by Step
Ingredient measurements and full instructions are located in the recipe card below.
Mix wet ingredients: Add butter, sugars, eggs, and coconut extract to a large bowl and beat until creamy.
Mix dry ingredients: In a separate bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to butter/sugar mixture, beating over low speed.
Add coconut and chocolate chips: Add chocolate chips and flaked coconut to the dough. Drop dough by rounded tablespoons onto baking sheets.
Bake: Add a few more chocolate chips and some flaked coconut to the top of the dough balls. Bake for 9-11 minutes, then cool completely on a wire rack.
Tips and Notes
- Line your cookie sheets with parchment paper. It will keep your coconut chocolate chip cookies from spreading too much and makes cleanup easier, too.
- Use coconut extract instead of vanilla extract. It really gives your cookies the perfect amount of coconut flavor.
- Use a cookie scoop to dish out your dough. This ensures all of your cookies are the same size so that they will all bake evenly.
- Add some chocolate chips and a bit of coconut to the top of your dough balls right before baking. This will make your cookies look super pretty, plus it gives a little toasted coconut garnish to your cookies! Yum!
How to Store
Store any leftover Coconut Chocolate Chip Cookies in an airtight container on the counter for up to four days.
Freezer Instructions
To freeze, place the prepared cookie dough into a freezer safe container and freeze for up to 3 months. I like to go ahead and roll the dough into balls before freezing so that they are ready to bake when you take them out of the freezer.
You can either thaw the dough in the fridge before baking, or you can bake them frozen by adding 2-4 minutes onto your bake time.
To freeze fully baked Coconut Chocolate Chip Cookies, place in a freezer safe container or zipper freezer bag and freeze for up to 3 months. Thaw on the counter before enjoying.
More Coconut Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Coconut Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons coconut extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all purpose flour
- 1 1/2 cups semi-sweet chocolate chips
- 2 cups sweetened flaked coconut
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and then set aside.
- Add butter, sugars, eggs, and coconut extract to a large bowl. Using an electric mixer, beat over medium speed until nice and creamy, about 1 minute.
- In a medium sized bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to the butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
- Add chocolate chips and chopped sweetened flaked coconut to the dough and then stir to combine. Drop dough by rounded tablespoons onto prepared baking sheets, about 2-3 inches apart. Add a few more chocolate chips and flaked coconut to the top of the dough balls.
- Bake for 9-11 minutes (mine are ready at 10 minutes), then remove from the oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!
Notes
- Line the sheet pan with parchment paper. This will help prevent the cookies from spreading/sticking to the pan. It also makes clean up much easier.
- Use a cookie scoop to help scoop out the dough. This helps keep all of your cookies uniform in shape and size so that they will bake evenly.
- Storing: Store fully baked and cooled cookies in an airtight container on the counter for up to 4 days.
- Freezer Instructions: To freeze just the dough, place the prepared cookie dough into a freezer safe container and freeze for up to 3 months. I like to go ahead and roll the dough into balls before freezing so that they are ready to bake when you take them out of the freezer. You can either thaw the dough in the fridge before baking, or you can bake them frozen by adding 2-4 minutes onto your bake time. To freeze fully baked Coconut Chocolate Chip Cookies, place in a freezer safe container or zipper freezer bag and freeze for up to 3 months. Thaw on the counter before enjoying.
I have baked many types of chocolate chip cookies but using coconut hadn’t occurred to me. I will use this recipe for my cookie exchange this year!
The coconut mixed with the sweet chocolate chips in these cookies is the perfect combination.
I’m so much in favor of the coconut twist! Love to have this on Christmas and any other days for snacks!