This post may contain affiliate links. Please read our disclosure policy.
Chewy coconut chocolate chip cookies are a tasty twist on a classic cookie. They whip up in minutes for a delicious dessert!
We love classic Chocolate Chip Cookies, but sometimes it’s fun to have a twist! These coconut chocolate chip cookies and our chewy Oatmeal Chocolate Chip Cookies are some of our favorite twists.
Classic Cookies with a Twist
We love a good cookie recipe at our house, and Chocolate Chip Cookies are our favorite. But sometimes we like to mix things up a bit by adding a little of this and that – like some coconut flavor!
Coconut adds a new and tasty level of flavor, making these coconut chocolate chip cookies even more irresistible.
Serve them up with a cold glass of milk for a perfect afternoon snack or delicious after-dinner dessert. These perfectly chewy cookies will make it hard to eat just one!
Just Mix and Bake!
PREP. Preheat the oven to 350° F.
WET INGREDIENTS. In a stand mixer (or with a hand mixer in a large bowl), cream butter and both sugars. Add eggs and beat until fluffy.
DRY INGREDIENTS. Add flour, baking soda, baking powder, salt, and vanilla to the wet mixture, and stir until incorporated.
Fold in chocolate chips and coconut.
BAKE. Use a medium cookie scoop to scoop dough, roll it into balls and place them onto a lightly greased baking sheet.
If desired, add more chips to each ball and roll in coconut to get some more on top before baking.
Bake for 10-12 minutes.
COOL + ENJOY! Let cookies sit on the cookie sheet for a few minutes, then remove them to a rack to cool.
Variations
Here are some ways we like to change up these cookies:
- Chewier cookies. Increase the amount of brown sugar and reduce the white sugar by the same amount to make them chewier.
- Make mini cookies and use mini chocolate chips. Be sure to reduce the baking time.
- Chips. Use milk, dark, or semi-sweet chocolate chips, or chocolate chunks.
- Nuts. Mix in chopped pecans to the dough or sprinkle them on top of the dough balls before baking.
- Coconut. Use sweetened or unsweetened coconut.
Recipe Tips
Use these tips to create the best coconut chocolate chip cookies recipe!
Cookie texture. One of the main ingredients that determine whether cookies are chewy or crispy is sugar.
A cookie with a higher amount of white sugar will be crunchy. If there is a higher amount of brown sugar it will be chewier because brown sugar contains molasses which provides extra moisture.
Some other factors to keep in mind to create the best cookie texture include:
- Overmixing the dough can produce a tougher harder cookie.
- Scoop the flour into the measuring cup then level it off.
- Overbaking can cause dry crispy cookies.
- Using butter that has been melted can cause the cookies to be thinner and crispier.
Storing Tips
STORE cookie dough covered in the fridge for 3-4 days before baking.
Cookie dough balls can be stored in the freezer to be baked later.
- Scoop the dough balls onto a pan then put them in the freezer.
- Once the dough is solid, transfer them all to a freezer-safe container. Freeze for up to 3 months.
- They can be baked from frozen just add a couple of more minutes.
STORE baked cookies. Cooled chocolate chip cookies with coconut can be stored in an airtight container at room temperature for 5-7 days.
- Tip: When storing baked cookies at room temperature place a piece of white bread in the container as well to help keep them softer longer.
FREEZE baked cookies in an airtight container for 2-3 months.
Recipe FAQ
A cookie with a higher amount of white sugar will be crunchy. If there is a higher amount of brown sugar, it will be chewier.
Semisweet, milk, dark, or a combination multiple! My favorite combo is milk and semisweet chocolate chips.
You can use either depending on your preference!
For More Coconut Treats, try:
Coconut Chocolate Chip Cookies Recipe
Ingredients
- 1 cup unsalted butter softened
- ½ cup packed brown sugar
- 1 cup sugar
- 2 eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups chocolate chips semisweet, milk, dark or a mix
- 2 cups flaked coconut
Instructions
- Preheat the oven to 350° F.
- In a stand mixer (or with a hand mixer in a large bowl), cream butter and both sugars. Add eggs and beat until fluffy.
- Add flour, baking soda, baking powder, salt, and vanilla, and mix until incorporated.
- Fold in chocolate chips and coconut. Use a medium cookie scoop to scoop dough, roll it into balls and place them onto a lightly greased baking sheet.
- If desired, add more chips to each ball and roll in coconut to get some more on top before baking.
- Bake for 10-12 minutes.
- Let cookies sit on the cookie sheet for a few minutes, then remove them to a rack to cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
