Coconut Chocolate Chip Cookies
Golden crisp edges, soft chewy center… these coconut chocolate chip cookies are fantastic!
Oh my goodness… chocolate chip and coconut cookies are life-changing… well that’s what I was told!
I love coconut, and I’m guessing you do too… YAY!
This dynamic duo is bound to win you over, one whiff and the aroma will win you over, then hold on, because one bite will make you swoon!
Really they’re that yummy!
Like the winning combo of peanut butter and jelly, coconut and chocolate is a natural pairing that works really well together.
And it remains true in these chocolate chip and coconut cookies as well! You can pair them with coffee or tea. Or feel like a kid again and go ahead and dunk them in a big glass of milk!
For added coconut flavor for the true coconut lover, add 1 teaspoon of coconut extract to make these shredded coconut chocolate chip cookies over the top delicious.
I’m going to walk you through how to make these yummy cookies, as well as provide valuable tips for you.
Homemade cookies that are just taken out of the oven and are full of melty chocolate are difficult to beat. But I would argue that the addition of toasted coconut gives classic chocolate chip cookies a run for their money.
The toasted coconut that the cookies create by adding additional coconut on top adds a slightly sweet and nutty flavor that compliments the chocolate perfectly. And the coconut is infused throughout the cookie with the addition of coconut extract for an extra kick of flavor.
And if coconut cookies with chocolate chips aren’t your flavor (though even sworn coconut haters love them), I’ve got a whole roster full of many drop cookie recipes, so you’re sure to find something you like.
Cookies are one the most delicious pleasures of life after all, so having a few different recipes on hand can’t hurt!
Begin by preheating the oven to 375°F.
In a large bowl with a mixer, mix the butter until smooth, add in the granulated sugar, brown sugar, and vanilla until well mixed.
Next, add in eggs one at a time and mix well–it should look smooth and almost silky after everything is fully incorporated.
Now, turn your mixer to low and add in the flour, baking soda, and salt. Mix until just incorporated.
Place the coconut and chocolate chips into the bowl and continue mixing on medium-low until well mixed.
Drop by rounded 2-3 tablespoon size scoops onto parchment-lined baking sheets. You can use a spoon, or a cookie scoop for this.
Add some additional chips and coconut to the tops of the cookie dough. In addition to making the cookie look really pretty, the added coconut adds extra flavor when baked.
Bake for 9 to 13 minutes or until golden brown and firm on the edges.
Allow cookies to cool on baking sheets for 10 minutes, and then they can be served warm or cooled.
If any cookies are mis-shaped…
Use a glass to reshape them. Place a glass over the cookies on the cookie sheet while they are still warm, swirl the glass to smooth the edges and the cookies will look more round.
Voila! The best coconut chocolate chip cookie recipe!
Should I make cookies with milk or semi-sweet chocolate chips?
Semisweet chips are still the preferred option due to their less sugary flavor, higher cacao content (between 40 and 70%), and lower sugar-to-cocoa ratio. You get distinct pockets of chocolate between each dollop of dough as they shine through the dough and maintain their structure. But if you’re a true milk chocolate fan go right ahead and use milk chocolate chips.
What causes cookies to be soft rather than crunchy?
The proportions of various sugars, such as brown and white sugar, will affect how the cookies turn out in terms of texture. A higher proportion of brown sugar will keep the cookies moist whereas white sugar facilitates spreading, therefore using more brown sugar will keep the cookies soft.
What size cookie scoop do I need for two tablespoons?
I use a pampered chef medium scoop for 2 tablespoon sized cookies, or large scoop for 3 tablespoon sized cookies.
More coconut chocolate goodness:
- Chocolate-Covered Coconut Bonbons- fun bite sized deliciouness in every bonbon
- Chocolate Coconut Sugar Cookies- these cut out cookies can be made in any shape for fun celebrating
- Chocolate Covered Fruit- one of the best ways to enjoy fruit for dessert
- Coconut Chocolate Chip Friendship Bread-so yummy!
Did you know you can bake cookies in Mason jar lids.
Why bake in mason jar lids?
how many reasons do you need to enjoy thick chewy cookies…
Great if you don’t have a cookie sheet, place them on the oven rack, can be placed in a toaster oven, air fryer or similar to bake cookies when it might seem otherwise difficult.
Great for people who struggle with evenly baked uniform cookies
Perfect to pack for the beach, bring to a friend, for simple celebrating and more.
You can bake in the jar lid, then remove and cool. Wash/dry and place cookie back into lid wrap in a cellophane bag and there you have it… a cute to-go cookie!
When baking in jar lids:
Be sure to remove cookies from jar lids while warm or they will stick and be hard to remove. Alternatively, you can spray them with baking spray, or grease and flour the jar lids (sides and bottom so they don’t stick)
Baking the cookies in jar lids gives you a thicker chewier cookie, it really allows all the cookies to be the same size. You can remove cookies to cool, then wash lids, replace cookies, and wrap them to go without the cookie squishing.
How to bake cookies in jar lids?
Any drop cookie recipe cake be baked in jar lids.
Use 2 tablespoons cookie dough for “regular” jar lids and 3 tablespoons for “wide mouth” lids. Place the rubber gasket ring down into the upside down lid (in the opposite position you’d use in canning) you can use a baking spray to prep the lids for easy removal. The cookies will be able to be crisp on top, and the side edges will be chewy, makes for a great thick, deep dish style cookie.
What else can I add to these cookies?
You can add chopped walnuts, macadamia nuts, oatmeal, sprinkles, M&M’s, and so many possibilities, get creative and have fun!
Take a look at these:
- Brownie Cookies: Because chocolate is king! These are moist and delicious, and yes they have all the flavors you’d expect from a pan of brownies!
- Easy Peanut Butter Sandwich Cookies: These are perfect for an afternoon treat, and full of peanut butter flavor without being too rich.
- Soft Sugar Cookies: A classic, complete with frosting.
- Rose Spritz Cookies: For people who like to get outside of the basic cookie
But of course, if you are a chocolate chip lover, I have a classic recipe for that, as well as many chocolate chip cookie recipes,
Don’t miss these huge cookies…
and cookies with additions such as rosemary chocolate chip cookies.
Okay, with that… let’s take a look at how to make these shredded coconut chocolate chip cookies.
Coconut Chocolate Chip Cookies
Ingredients
- 1 cup 2 sticks butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sweetened shredded coconut
- 2 cups Nestlé Toll House Semi-Sweet Chocolate Chips
Additional chips and coconut for topping cookies
Instructions
- Preheat oven to 375°F.
- In a large bowl with a mixer, mix the butter until smooth, add in the granulated sugar, brown sugar, and vanilla until well mixed.
- Add eggs and mix well.
- Add in the flour, baking soda, and salt.
- And mix until just incorporated.
- Place the coconut and chocolate chips into the bowl and continue mixing on medium-low until well mixed.
- Drop by rounded 2-3 tablespoon size scoops onto parchment-lined baking sheets.
- Add some additional chips and coconut to the tops of the cookie dough.
- Bake for 9 to 13 minutes or until golden brown and firm on the edges.
- Allow cookies to cool on baking sheets, serve warm or cooled.
Notes
use 2 tablespoons cookie dough for "regular" jar lids and 3 tablespoons for "wide mouth" lids. Place the rubber gasket ring down into the upside down lid (in the opposite position you'd use in canning) you can use a baking spray to prep the lids for easy removal. The cookies will be able to be crisp on top, and the side edges will be chewy, makes for a great thick, deep dish style cookie.