Chocolate Coconut Cookies are chewy, crunchy, buttery, and rich! They're like chocolate chip cookies but better!
Article Summary:
In this blog post we will be making chocolate coconut cookies. These cookies are like your favorite chewy chocolate chip cookie, but better! Read on for recipe directions, cookie-making pro-tips, storage directions, and more.
Table of contents
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As if chocolate chip cookies couldn't get any better, today I introduce to you chocolate chip coconut cookies.
Though there will always be a place in my heart (and stomach) for a classic chocolate chip cookie, I created this recipe for those days we want to mix it up a bit.
You know, add a touch of dimension, flavor, and nuttiness to our favorite buttery and chewy cookie.
These cookies are easy to make. They call for all the same steps as chocolate chip cookies, except we stir in shredded coconut with the chocolate chips.
They're as great to bake up on a rainy afternoon as they are for the holidays (what Christmas cookie spread is complete without a good chocolate chip cookie?!). Enjoy these cookies as an afternoon snack, late night treat, or bring a platter to your next potluck or as a hostess gift at your next dinner party.
This recipe bakes up 2 ½ dozen cookies, but they're incredibly freezer-friendly. So, share any extras with friends and neighbors or just pop them in the freezer to enjoy in the days and weeks to come!
Coconut chocolate cookies are...
- Chewy
- Buttery
- Chocolaty
- Nutty
- Rich
One bite into one of these cookies and you'll be hooked!
Ingredients:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Large egg & egg yolk - see my notes below on how to separate the second egg for the egg yolk
- All-purpose flour
- Pure vanilla extract
- Semisweet chocolate chips
- Sweetened shredded coconut
- Salt
- Baking soda
Substitutions:
- Chocolate chips - dark chocolate chips or semisweet chocolate chunks can substitute for the semisweet chocolate chips
- Butter - salted butter can replace the unsalted butter, but you will need to reduce the salt in the rest of the recipe to ¼ teaspoon
- Flour - a 1:1 mixture of all-purpose flour and whole wheat flour can replace the all-purpose flour. The cookies will be nutty and slightly more hearty, however.
- Shredded coconut - toasted sweetened shredded coconut can work in place of the untoasted variety to make these cookies extra nutty and dimensional.
How to make coconut chocolate chip cookies...
- Preheat the oven to 350 degrees Fahrenheit and prepare baking sheets with parchment paper.
- Cream together the butter, brown sugar, and granulated sugar until light and creamy.
- Add the large egg, egg yolk, and vanilla extract to the creamed butter. Mix in until combined.
- In a medium-size mixing bowl, whisk together the flour, salt, and baking soda until combined.
- Add the flour mixture to the butter mixture and mix in on slow speed, or until no streaks of flour remain.
- Stir the chocolate chips and shredded coconut until combined into the cookie dough.
- Scoop the cookie dough out in scant 2-tablespoon scoops onto prepared cookie sheets about 2 inches apart.
- Bake the cookies until they are just golden brown on the bottom.
- Cool the cookies on the trays for 5 minutes. Move the cookies to wire cooling racks and let cool until room temperature or the desired serving temperature. Enjoy!
Recipe pro-tips:
- Pack the brown sugar - to get the accurate amount for this recipe. To pack brown sugar, just add and gently but firmly press down on the sugar with the back of a large spoon until you have the full cup of packed sugar.
- Use sweetened shredded coconut - unsweetened shredded coconut doesn't work for this recipe. You can find sweetened shredded coconut in almost any major grocery store in the U.S.
- Weigh the flour - for the most accurate measurement, and therefore the best end results, weigh the flour to measure it. Food scales are only about $10 on Amazon and make the world of a difference in your end results! If you can't get a food scale in time for this recipe, just scoop and level the flour into the measuring cups.
Recipe FAQs:
No, you do not need to chill the cookie dough before baking. If you'd like to you can but it is not essential to the success of the recipe. If chilling, scoop the cookie dough onto the baking sheets, cover, and chill for 1-2 hours, or until the dough has firmed up. Watch the baking time on the cookies, as you may need to add an extra minute or two.
Yes, you most certainly can freeze the cookie dough. Freeze the entire portion in an freezer-safe container or freeze the individual scoops for 1-2 hours on a cookie sheet before moving or a freezer-safe container. The dough can last for 2-3 months in the freezer either way.
There are a few ways to separate eggs. My favorite way is to crack the shell open and transfer the yolk back and forth over a small cup or bowl between the two shells until just the yolk is left in the shells.
Storage directions:
Cookies last covered in an airtight container at room temperature for 2-3 days. They can also be frozen in a freezer-safe container for up to 3 months.
Tools needed to make this recipe:
- Mixing bowls
- Measuring cups & spoons
- Hand mixer or stand mixer
- Food scale
- Cookie scooper
- Baking sheets
- Parchment paper or silicone baking mat
- Wire cooling racks
Other baking recipes:
- Chocolate Rice Crispy Treats
- Chewy Whole Wheat Chocolate Chip Cookies
- Lemon Sugar Cookies
- Brown Butter White Chocolate Cranberry Cookies
- High Altitude Chocolate Chip Cookies
- Peanut Butter M&M Cookies
- Whole Wheat Peanut Butter Cookies
- Chocolate Coconut Bars
- Peanut Butter Bon Bons
- Double Chocolate Andes Mints Cookies
- Cream Cheese Spritz Cookies
- Funfetti Cake Mix Cookies
If you made and liked this recipe, don't forget to rate the recipe and let me know how it went for you in the comments! It always makes my day to hear from you!
Chocolate Coconut Cookies
Email FacebookChocolate Coconut Cookies are chewy, crunchy, buttery, and rich! They're like chocolate chip cookies but better!
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 1 cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 3 cups or 360g all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups semisweet chocolate chips
- 1 ⅓ cup sweetened shredded coconut
Instructions
- Preheat the oven to 350 degrees Fahrenheit and prepare baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl with a hand mixer or a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and granulated sugar until light and creamy.
- Add the large egg, egg yolk, and vanilla extract to the creamed butter. Mix in until combined, scraping down the sides of the mixing bowl as needed.
- In a medium-size mixing bowl, whisk together the flour, salt, and baking soda until combined.
- Add the flour mixture to the butter mixture and mix in on slow speed, or until no streaks of flour remain.
- Stir the chocolate chips and shredded coconut until combined into the cookie dough.
- Scoop the cookie dough out in scant 2-tablespoon scoops onto prepared cookie sheets about 2 inches apart.
- Bake the cookies for 10-12 minutes, or until they are just golden brown on the bottom.
- Cool the cookies on the trays for 5 minutes. Move the cookies to wire cooling racks and let cool until room temperature or the desired serving temperature. Enjoy!
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