These Coconut Chocolate Chip Cookies are rich, buttery, crisp around the edges with a soft center, and have the perfect balance of coconut to chocolate chips. We use double the coconut flavor with coconut extract and shredded coconut flakes. We also use double the chocolate with both semisweet and dark chocolate chips. The resulting cookie is decadent, melt-in-your-mouth perfection.
I used my Coconut Macadamia Nut cookies as the starting point for these cookies. They were such a huge hit that we wanted to use a similar base but add additional coconut flavor and chocolate. Now, my family and friends cannot decide which they love better!
Coconut Chocolate Chip Cookie Key Ingredients
Let’s take a closer look at the ingredients that make up this delicious cookie.
Butter
I prefer to use salted butter in most of my recipes but if you are using unsalted, you may need to increase the amount of salt in the recipe a little.
Sugars
We use both brown sugar and granulated in this cookie. Each plays a different role with regard to both flavor and texture. Granulated sugar, when creamed with butter, aerates the dough creating a light, puffy cookie. Meanwhile, brown sugar contains molasses which helps to make the cookie soft and chewy.
Eggs
Eggs give your cookie structure and serve as a binder. We add an egg yolk to provide a little extra chewiness.
Vanilla Extract
Vanilla extract acts as a flavor enhancer. I always use pure vanilla extract in my baking. It really elevates the quality of your baked goods.
Coconut Extract
Coconut extract adds additional coconut flavor.
Flour
I use King Arthur flour for all of my baking needs. (Not an affiliate – just really like their flour!) This specific all-purpose flour has a higher protein percentage (11.7%) than most other brands. A higher protein percentage equates to a stronger flour. All-purpose flour serves a wide variety of baking needs from cakes to pies to some breads.
Baking Soda
Baking soda helps to leaven the cookie by releasing carbon dioxide. This is a chemical reaction that occurs when the baking soda mixes with brown sugar.
Salt
Salt acts to enhance the flavor of the cookie, balancing the sweetness.
Coconut
We use sweetened shredded coconut in this recipe to provide the coconut flavor.
Chocolate Chips
Using both semisweet and dark chocolate chips creates a more complex flavor profile.
Coconut Chocolate Chip Cookie Process
This recipe is easy to come together however, do allow yourself an extra 20 minutes or so for the dough to chill prior to shaping cookies into balls. This will make it easier to work with as when it is warm, it tends to be a bit sticky. Chilling the formed cookies in the freezer prior to baking gives them extra lift.
Prep Oven and Baking Sheets
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Make Cookie Dough
Using a handheld or stand mixer, beat the butter and sugars until light and fluffy, about 1-2 minutes. Scrape down the sides and bottom of the bowl with a spatula as needed. Add the vanilla extract, coconut extract, and eggs. Mix until combined. In a separate bowl, combine flour, baking soda, and salt. Add to the butter mixture and beat until just combined. Stir in the coconut and chocolate chips.
Chill and Bake
Chill the cookie dough in the refrigerator for about 20-30 minutes prior to shaping cookies. This will make the dough easier to work with as it tends to be a bit sticky when at room temperature. (Continue to chill the dough as needed while forming and baking cookies.)
Roll into balls and place on a plate lined with waxed paper. Freeze for 15-20 minutes and then place onto parchment lined cookie sheet. Bake 11-13 minutes or until light golden brown. Remove from the oven and let cool on the cookie sheet for a few minutes before transferring to a wire rack.
Storage
Store in an airtight container at room temperature for up to 1 week, in the refrigerator up to 2 weeks, or in the freezer up to 3 months.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- To soften butter quickly, slice into small pieces and let sit on the counter while you gather the rest of your ingredients. Room temperature butter may be cooler than you think. You will know it is ready when you press your finger into it, it leaves an indent but does not sink into the butter.
- Chill dough – I highly recommend chilling the dough prior to forming cookies so that the dough is not sticky. You may also chill the formed cookies prior to baking for extra lift.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Baker’s Half Sheet – to bake cookies
- Cooling Racks – to cool cookies and dishwasher friendly!!
- Stand Mixer – to mix dough
If you liked this recipe, try our
Coconut Chocolate Chip Cookies
These Coconut Chocolate Chip Cookies are rich, buttery, crisp around the edges with a soft center, and have the perfect balance of coconut to chocolate chips.
Ingredients
- 1 cup (2 sticks) salted butter, softened
- ¾ cup (159 g) brown sugar
- ¾ cup (149 g) granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp coconut extract
- 1 egg, room temp
- 1 egg yolk, room temp
- 2 ¼ cups (270 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (85 g) sweetened shredded coconut
- 1 cup semisweet chocolate chips
- ½ cup dark chocolate chips
Directions
- Step 1 PREP: Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- Step 2 DOUGH: Using a handheld or stand mixer, beat butter and sugars until light and fluffy, about 1-2 minutes. Scrape down sides and bottom of bowl with spatula as needed. Add vanilla, coconut extract, and eggs. Mix until combined. In a separate bowl, combine flour, baking soda, and salt. Add to butter mixture and beat until just combined. Stir in coconut and chocolate chips. Chill dough in refrigerator for 15-20 minutes. It will be a bit sticky.
- Step 3 BAKE: Roll into balls and place on a plate lined with waxed paper. Freeze for 15-20 minutes and then place onto parchment lined cookie sheet. Bake 11-13 minutes or until light golden brown. Remove from oven and let cool on cookie sheet for a few minutes before fully cooling on wire rack.
- Step 4 STORAGE: Store in an airtight container at room temperature for up to 1 week, in the refrigerator up to 2 weeks, or in the freezer up to 3 months.
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