These Coconut Chocolate Chip Cookies are a unique pairing of coconut and chocolate flavors. These cookies are chewy on the inside and slightly crunchy on the outside to create the perfect cookie you will want to make again and again!
KEY INGREDIENTS FOR COCONUT CHOCOLATE CHIP COOKIES
These cookies only require a few ingredients that you probably have in your kitchen!
Some things you will need:
Butter– This will be the base of your cookie recipe. Make sure your butter is softened to room temperature before you begin baking.
Granulated AND Brown Sugar– you can replace the brown sugar in this recipe, but I recommend sticking to the original and using both.
Semi-sweet or Milk Chocolate Chips
Shredded Coconut– you can use sweetened or unsweetened.
Cookies are one of my all time favorite dessert recipes. They are so easy to throw together, and they take very little time. If you are in a rush and need to get somethin together for a last minute party, cookies are the perfect option!
TIPS FOR PERFECT COOKIES
- Measure ingredients correctly. Flour is the most common thing that people measure incorrectly. You want to scoop the flour into your measuring cup and level off any access using the back of a butter knife.
- Use room temperature ingredients. Especially the butter. If you are using a stand mixer, you can get away with using cold butter, but it is always ideal to use room temperature for any cookie recipe.
- Chill the dough before baking.
The tip to perfect cookies it to take them out while they are slightly undercooked! They will continue baking on the hot pan once removed from the oven and you will have the perfect chewy cookie in no time!
One big mistake people make is they leave them in the oven too long, and then they continue to bake on the baking sheet, and then they end up being slightly OVER cooked.
Cookies are so easy to change up and make your own! You can add different mix-ins like white chocolate, caramel, or even butterscotch chips!
You can also add in oatmeal and raisins to get a new flavor variation!
Can I prepare these cookies ahead of time?
You can! You can prepare the dough ahead of time and refrigerate or freeze in an airtight container. You can also bake the cookies and cover at room temperature for up to 5 days!
Do you use sweetened or unsweetened coconut flakes?
I like using sweetened, but you can use unsweetened as well if you want your cookies less sweet.
MORE COOKIE RECIPES YOU WILL LOVE!
Coconut Chocolate Chip Cookies
- 8 tablespoons unsalted butter 113 grams, softened to room temperature
- ½ cup white granulated sugar
- 1/4 cup brown sugar regular or sub with muscovado sugar
- 1 teaspoon vanilla extract or ½ teaspoon vanilla paste
- 1 large egg
- 1 ½ cup all purpose flour can use a popular gluten free blend too instead
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi sweet or milk chocolate chips
- ½ cup shredded coconut
- Preheat the oven to 350 F.
- In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy. Add egg, vanilla. Mix on low until combined. Set aside.
- In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually. I recommend sifting dry ingredients.
- Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
- Mix until ingredients are almost combined, a few lumps here and there are fine.
- Stir in the chocolate chips. Chill the batter for 1 hour in the fridge.
- It is important to chill the batter between the batches too.
- The batter will resemble playdough and should not be sticky after chilling. Scoop 2 tablespoonfuls of batter, rolling it into about 2 inch balls.
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
- Bake for 10-12 minutes (the time varies due to different ovens).
- The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, chewy and buttery.
- Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack.