Coconut Chocolate Chip Cookies

Name: Coconut Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup shredded coconut; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1 cup chocolate chips

There’s a first bite that always pulls you back: warm, slightly crisp edges giving way to a tender center threaded with chewy shredded coconut and pockets of glossy chocolate. The kitchen fills with the sweet, toasty aroma of coconut and butter, and that instant hit of vanilla and dark chocolate makes it impossible to stop at just one. These Coconut Chocolate Chip Cookies are comfort baked into a simple, joyful treat — textured, rich, and endlessly shareable.

Whether you’re making them for a cozy weekend breakfast with coffee, a school lunch box, an impromptu neighborhood gathering, or an afternoon pick-me-up, these cookies hit the sweet spot between familiar and a little bit tropical. They’re quick enough for a weekday craving and festive enough for holiday cookie swaps. Read on for straightforward instructions, smart tips, and ways to adapt them to your pantry and preferences.

At a Glance

Prep Time: 15 minutes
Cook Time: 10–12 minutes per batch
Total Time: 25–30 minutes
Servings: Makes about 24 cookies (rounded tablespoons)
Difficulty Level: Easy — great for beginners

Nutrition Highlights
The following values are estimates per cookie (recipe yields ~24 cookies). Nutritional estimates were compiled from standard food composition data (USDA FoodData Central) and are provided for informational purposes. If you have specific health concerns, consult a registered dietitian or official guidance from the Mayo Clinic or CDC.

Estimated nutrition per cookie:

Calories: ~150 kcal
Protein: ~1.7 g
Carbohydrates: ~20 g
- Sugars: ~12–14 g
Fat: ~7 g
- Saturated fat: ~4.5 g
Fiber: ~1.0–1.5 g
Sodium: ~80–120 mg

Notes: These cookies are energy-dense due to butter, coconut, and chocolate. If you’re monitoring saturated fat, the Mayo Clinic recommends limiting saturated fat to less than 10% of daily calories; enjoy these cookies as an occasional treat.

Why You’ll Love It

Irresistible texture and aroma: The toasted chew of shredded coconut paired with melty chocolate chips creates a satisfying contrast — crisp on the edges, tender inside.
Nostalgic and social: These cookies make warm, shareable memories: cookie plates at family gatherings, cookies-and-milk for kids after school, or a thoughtful homemade gift.
Simple and flexible: The recipe uses pantry-friendly ingredients and drops together quickly, so you can be baking in under 30 minutes.
Seasonal and tropical crossover: Coconut gives a sun-kissed twist that works year-round — bright enough for summer picnics, cozy enough for winter cookie swaps.

Step-by-Step Instructions

Ingredients

1 cup shredded coconut
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips

Optional ingredients and substitutions:

Swap 1 cup coconut for toasted coconut for more crunch and a nuttier flavor.
For vegan: replace butter with 1/2 cup solid coconut oil or vegan butter, replace egg with 1 tablespoon ground flaxseed + 3 tablespoons water (let sit 5 minutes).
For gluten-free: use a 1:1 gluten-free all-purpose flour blend.
Add-ins: 1/2 cup chopped macadamia nuts or toasted pecans; 1/2 cup dried cherries or cranberries; 1 teaspoon orange zest for brightness.

Directions

Preheat oven to 350°F (175°C).
In a bowl, mix flour, baking soda, and salt.
In another bowl, cream together butter, granulated sugar, and brown sugar until smooth.
Beat in the egg and vanilla extract.
Gradually blend in the dry ingredients.
Stir in shredded coconut and chocolate chips.
Drop by rounded tablespoons onto ungreased baking sheets.
Bake for 10–12 minutes or until golden brown around the edges.
Allow to cool on baking sheets for a few minutes before transferring to wire racks.

Practical tips:

Don’t overmix after adding flour — overworking the dough makes cookies tough.
Use room-temperature egg and butter for even creaming.
For chewier centers, bake closer to 10 minutes; for crisper cookies, bake up to 12 minutes and flatten slightly before baking.
If you want uniform cookies, chill the dough 15–30 minutes before scooping.
Rotate the baking sheet halfway through baking for even color.

Best Pairings

Classic: A glass of cold milk or a steaming mug of coffee — the simple pairing never fails.
For tea time: Earl Grey or a lightly spiced chai complements the coconut’s warmth.
Dessert plate: Serve with a scoop of vanilla bean ice cream for an indulgent sandwich cookie.
Savory contrast: Pair with sharp cheddar or cream cheese on the side for a playful sweet-and-savory bite.
Beverage upgrade: Try with coconut milk latte to echo the coconut note, or a rich hot chocolate for double chocolate comfort.

Storage Instructions

Room temperature: Store in an airtight container at room temperature for up to 3–4 days.
Refrigeration: Keep in airtight container for up to 10 days; cookies may firm up — bring to room temperature before serving for best texture.
Freezer: Freeze baked cookies (single layer on a tray, then transfer to a freezer bag) for up to 3 months. Thaw at room temperature or gently warm in a 300°F (150°C) oven for 5–7 minutes.

Insider Secrets

Toast the shredded coconut first (spread on a sheet, toast at 325°F for 5–7 minutes until golden) to unleash a deeper, nutty flavor and crunch.
Use a mix of chocolate: half semisweet chips and half chopped dark chocolate give pockets of melty and fudgy texture.
For perfect edges, use a light-colored baking sheet; dark pans brown cookies faster.
If you prefer even chewiness, slightly underbake by 30–60 seconds — the carryover heat on the tray finishes the cook.
Measure flour by spooning into the cup and leveling with a knife instead of scooping from the bag to avoid dense cookies.

Delicious Variations

Vegan Coconut Chocolate Chip: Replace butter with chilled coconut oil (creamed) and use a flax "egg" (1 tbsp ground flax + 3 tbsp water). Use dairy-free chocolate chips.
Gluten-Free Coconut Macaroons–ish: Use 1 1/2 cups almond flour + 1/2 cup shredded coconut and omit regular flour for a denser, chewier cookie (reduce bake time slightly).
Tropical Upgrade: Fold in 1/2 cup chopped dried pineapple and 1/4 cup macadamia nuts; finish with a light sprinkle of flaky sea salt.
Salted Caramel Twist: Replace half the chocolate chips with caramel bits and sprinkle each warm cookie with flaky sea salt.
Citrus Coconut: Add 1 teaspoon orange zest and use dark chocolate chips for a bright, sophisticated flavor.

Common Questions & Answers
Q: Can I make the dough ahead of time?
A: Yes — store dough in an airtight container in the fridge for up to 48 hours, or freeze scooped dough balls for up to 3 months. Bake from chilled (add 1–2 minutes to bake time).

Q: My cookies spread too much. What went wrong?
A: Likely too-warm butter or too much sugar, or the dough was too thin. Chill the dough 15–30 minutes before baking and ensure butter is softened but not melted.

Q: How do I keep coconut from drying the cookie out?
A: Use full-fat shredded coconut (not excessive desiccated) and don’t overbake. Toast coconut briefly if you want more flavor without drying.

Q: Can I reduce sugar?
A: Yes — reduce granulated sugar by up to 25% without major texture changes, but sweetness and structure will be affected. Consider increasing chocolate chips or adding a pinch of salt to balance.

Q: Are these healthy?
A: They’re a treat — providing energy, some fiber from coconut, and a small amount of protein. If you’re watching saturated fat or sugar intake, enjoy in moderation and consider substitution options (applesauce for some butter, reduced sugars, or smaller portion sizes). For general dietary guidance, consult resources like the CDC or Mayo Clinic.

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Conclusion

I hope these Coconut Chocolate Chip Cookies inspire a warm batch in your kitchen — they’re easy to make, endlessly adaptable, and perfect for sharing. If you want another take on coconut + chocolate cookie inspiration, check out this Coconut Chocolate Chip Cookies Recipe on What’s Gaby Cooking, and for a classic variation try the Chococonut Chip Cookies Recipe on Allrecipes. Bake, savor, and share your results — I’d love to hear how you customize yours!