Coconut chocolate chip cookies are wonderfully chewy, with a pleasant coconut flavor and plenty of chocolate chips. This simple twist on a classic cookie comes together quickly and yields reliably delicious results.
If you want an easy variation on classic chocolate chip cookies, try these coconut chocolate chip cookies. They have a chewy center with slightly crisp edges. Shredded coconut adds natural sweetness and texture that pairs beautifully with dark or semi-sweet chocolate chips. These cookies aren’t extremely thick, but they’re not paper-thin either—just a satisfying chewy cookie with coconut in every bite.
One of the best things about this recipe is how fast it is. There’s no need to chill the dough unless you prefer thicker cookies, so you can go from mixing bowl to oven in a short time. Beat the butter and sugars until light and fluffy, add the egg and vanilla, then combine the dry ingredients. Fold in the shredded coconut and chocolate chips, scoop the dough, and bake. That’s it—simple and quick.
I use a cookie scoop to portion dough into balls of about 1 to 1 1/2 tablespoons each. The dough portions are roughly the size of a ping-pong ball. You don’t need to press them flat; they spread as they bake. This recipe isn’t intended for oversized bakery-style cookies—if the dough balls are too large the cookies can spread too thin and brown too much.
Baking Tips
- Use butter that is softened to room temperature but not melted. Melted butter can make cookies spread more than intended.
- Sweetened shredded coconut gives the best flavor for this recipe. Unsweetened coconut works too, but the cookies will be less sweet.
- If you prefer thicker cookies, cover the dough and chill it for at least 30 minutes, or up to 48 hours, before scooping and baking.
- Bake one sheet at a time on the middle rack to ensure even baking.
- After the cookies come out of the oven, press a few extra chocolate chips on top for an appealing finish.
More Chocolate Chip Cookies to Enjoy
- Bakery-Style Chocolate Chip Cookies
- Chocolate Chip Cookie for One
- Thin & Crispy Chocolate Chip Cookies
- Cowboy Cookies – with oats, pecans, coconut and chocolate chips
Coconut Chocolate Chip Cookies
Equipment
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Cookie sheets
Ingredients
- 1/2 cup unsalted butter (112 grams), softened to room temperature but not melted
- 1/2 cup brown sugar (100 grams), light or dark
- 1/4 cup granulated sugar (50 grams)
- 1 large egg
- 1 1/3 cup all-purpose flour (166 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup shredded coconut, I used sweetened
- 3/4 cup chocolate chips, divided
Instructions
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Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mats.
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In a large bowl, beat the butter and both sugars until light and fluffy.
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Mix in the egg and vanilla extract until combined.
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On low speed, beat in the flour, baking soda, and salt until no dry streaks remain.
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Stir in the shredded coconut and 1/2 cup of the chocolate chips.
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Scoop the dough into balls of about 1 to 1 1/2 tablespoons each (about ping-pong ball size). Place at least 2 inches apart on the prepared baking sheets.
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Bake one sheet at a time on the middle rack for 10–12 minutes, until the cookie tops look set and the edges are golden.
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Remove from the oven and press a few extra chocolate chips onto each warm cookie. Let cool on the baking sheet at least 10 minutes before transferring to a wire rack.
Notes
- Coconut: Shredded sweetened coconut gives the best flavor, but unsweetened works if you prefer less sweetness.
- For Thicker Cookies: Refrigerate the dough for 30 minutes to 48 hours before scooping.
- Storage: Keep cookies in an airtight container at room temperature up to 4 days. Baked, cooled cookies freeze well for up to 2 months.
- Nutrition: Nutrition facts are estimates per cookie, assuming 24 equal-sized cookies.