Name: Chocolate Chip Coconut Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Cuisine: American
Ingredients: 1/2 cup (113 grams) unsalted butter (1 stick) - very soft, even slightly melted; 3/4 cup (150 grams) of granulated sugar; 1/2 cup (100 grams) light brown sugar (packed); 2 whole eggs; 1 tsp. vanilla extract; 1 tsp. baking soda; 1/2 tsp. salt; 2 + 1/4 cups (270 grams) unbleached all-purpose flour; 1 cup (100 grams) organic shredded unsweetened coconut; 1 + 3/4 cups (360 grams) mini semi-sweet chocolate chips

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Chocolate Chip Coconut Cookies are loaded with shredded coconut and mini semi-sweet chocolate chips, making them soft, chewy, and chocolate delicious! These chocolate chip coconut cookies are SO good, they will make you go coco-nutty! Made in one bowl and baked in minutes, they always turn out perfect, and can be made into large or small cookies and stay chewy for days!

A wire rack with large size and smaller size cookies cooling.

These Chocolate Chip Coconut Cookies

The other night my daughter decided to make a batch of her favorite chocolate chip cookies, and since we had some shredded coconut in our pantry, she decided to add some to the recipe.

She loves baking cookies and coming up with new recipes. She’s always trying to add something different into the mix! Some of her favorites are Chewy S’mores Cookies and Easy Coconut Orange Macaroons, just to name a few.

But these cookies turned out to be the most scrumptious ever! Soft and chewy with mini chocolate chips in every bite! YUM!

And with a little inspiration and imagination, this is how this recipe evolved! My daughter loves to make giant-sized cookies, so she used an ice cream scoop to make these large ones. I prefer using a teaspoon to make the small ones.

2 sizes of cookies on a sheet of wax paper. Large ones and smaller cookies.

Ingredients You Will Need

For our Chocolate Chip Coconut Cookies, you will need the basic, pantry ingredients. Plus a teaspoon or small ice cream scoop, and/or a large ice cream scoop to make each cookie perfect. Here are the ingredients needed: (*full recipe card below!)

Butter: when making cookies, you will need butter and unsalted butter is preferred with this recipe.

Sugars: you will need 2 different kinds of sugar, granulated sugar, and light brown sugar. Both sugars will be blended with the butter to create a creamy mixture. This will make these cookies extra moist and chewy.

Eggs: of course, eggs are also blended into the cookie dough and you will need 2 eggs with this recipe.

Flour: use unbleached all-purpose flour, or you can use gluten-free all-purpose flour (see comments below!)

Vanilla Extract: vanilla extract is an ingredient that will enhance the flavors infused into the cookie dough. If you don’t have any on hand, no worries, it won’t break the deal.

Baking Soda, and Salt: that goes without saying. We need the baking soda, and a little salt to balance out the sugars in the recipe. Keep in mind, that if you use “salted” butter, then you can omit the salt.

Organic Shredded Coconut: using the best quality shredded coconut will make a difference in the texture and flavor of these cookies. They will infuse additional flavors into these traditional chocolate chip cookies, making them irresistible.

Chocolate Chips: I prefer to use the “mini” semi-sweet chocolate chips with this recipe. They just work perfectly with this recipe. They balance out the “nutty” flavor with the chocolate in every bite – it’s just perfect!

Large size cookies alongside the smaller size chocolate chip cookies on a sheet of wax paper.

How To Make Chocolate Chip Coconut Cookies?

Want to learn how to make these cookies? Here’s what you will need to do:

First, cream together the butter and sugars in one large mixing bowl.

Next, beat in the eggs. Add in the vanilla, baking soda, and salt, and beat until well combined.

Then add the flour and beat for about 2 minutes, until well combined. Remove the beaters.

Fold in the chocolate chips and shredded coconut. The cookie dough will be soft and sticky.

Drop by teaspoon or with an ice cream scoop. Place onto baking sheets and bake for 8 to 10 minutes (see my notes below in the recipe card).

Recipe Baking Tips for Success

Keep in mind, the large cookies will need more baking time, about 12 to 15 minutes; while the small ones only need 8 to 10 minutes.
You can make the cookie dough in advance and keep it in your fridge until you are ready to bake.
Also, you can freeze the dough as well until you are ready to bake. But remember to allow the dough to thaw for at least 30 minutes or more before baking.
Don’t have any “mini” chocolate chips on hand? Don’t fret! This recipe will work fine with any chocolate chips you may have.
Always store these cookies in a sealed container to keep them fresh and chewy for days! (if they last that long!)

More Cookie Recipes

Hello friends! Are you baking with us? If you try our chocolate chip coconut cookies, let us know and leave a 5-star rating on our recipe card! If you’re baking with us, snap a photo and hashtag it on Instagram @2sistersrecipes, and on Pinterest. We’d love to see what you bake!

Chocolate Chip Coconut Cookies

Yield: 3 dozen

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Chocolate Chip Coconut Cookies are loaded with organic shredded coconut and mini semi-sweet chocolate chips. Soft, chewy and delicious, these chocolate chip coconut cookies are SO good, they will make you go coco-nutty!

Ingredients

1/2 cup (113 grams) unsalted butter (1 stick) - very soft, even slightly melted
3/4 cup (150 grams) of granulated sugar
1/2 cup (100 grams) light brown sugar (packed)
2 whole eggs
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. salt
2 + 1/4 cups (270 grams) unbleached all-purpose flour
1 cup (100 grams) organic shredded unsweetened coconut
1 + 3/4 cups (360 grams) mini semi-sweet chocolate chips

Instructions

Preheat Oven to 375 degrees F (190 C).
On medium speed with an electric hand mixer, beat butter and sugars together until creamy.
Add in the eggs and beat until smooth. Then beat in the vanilla, baking soda, and salt.
Next, add in the flour, and beat until well combined, about 2 minutes.
Remove beaters and use a large wooden spoon to stir in the shredded coconut and mini chocolate chips. Cookie dough will be very soft and sticker.

For smaller cookies:

Drop by teaspoon onto a non-stick cookie sheet.
BAKE for 8 to 10 minutes, until the edges around the cookies are golden brown. Remove and allow to cool on a rack for a few minutes.
Store in a sealed container to keep fresh and chewy for days. Yields: 3 dozen

For larger cookies:

Use the medium size ice cream scoop to scoop the cookie dough and place it onto a cookie sheet. Place them 2 inches apart.
BAKE for 12 to 15 minutes, until the cookies are golden around the edges and on top. Remove and allow cookies to cool on a rack for a few minutes. Seal cookies in a plastic container to keep them fresh and chewy for days.
Yields: about 12 large cookies.

Nutrition Information:

Yield: 12 sevings Serving Size: 3 cookies
Amount Per Serving: Calories: 398Total Fat: 18.9gCarbohydrates: 57.4gFiber: 3.2gSugar: 34.9gProtein: 3.7g

Happy Baking! 🙂

Thanks for stopping by!

xo anna and liz

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