Chocolate Chip Coconut Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
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!
  • ½ cup unsalted butter (1 stick) - very soft, even slightly melted
  • ¾ cup sugar
  • ½ cup light brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 + ¼ cups unbleached all-purpose flour
  • 1 cup organic shredded coconut
  • 1 + ¾ cups mini semi-sweet chocolate chips
  1. Preheat Oven to 375 degrees F.
  2. Beat on medium speed with a electric hand mixer, butter and sugars together until creamy. Add in the eggs and beat until smooth. Then beat in the vanilla, baking soda and salt.
  3. Next, add in the flour, and beat until well combined, about 2 minutes.
  4. Remove beaters and use a large wooden spoon to stir in the shredded coconut and mini chocolate chips.
For smaller cookies:
  1. Drop by teaspoon onto an ungreased cookie sheet. BAKE for 8 to 10 minutes, until the edges around the cookies are golden brown. Remove and allow to cook on a rack for a few mintues.
  2. Store in a sealed container to keep fresh and chewy for days. Yields: 3 dozen
For larger cookies:
  1. Use the medium size ice cream scoop to scoop the cookie dough and place onto a ungreased 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 rack for a few minutes. Seal cookies in a plastic container to keep fresh and chewy for days.
  2. Yields about 12 large cookies.
Recipe by 2 Sisters Recipes by Anna and Liz at