I know some of you aren’t big fans of coconut, but I love the flavor -- especially when paired with chocolate.
How to Make Chocolate Chip Cookies with Coconut
These cookies are a great combination of soft and chewy, like a cross between macaroons and chocolate chip cookies. The recipe calls for shredded unsweetened coconut, so the coconut flavor shines through and isn't masked by too much sweetness. (I used the product from Bob's Red Mill.)
I like to use a large cookie scoop (like this one) to portion these cookies onto the baking sheet. The cookies will keep their shape during the baking process and come out as nice domes. If you like the appearance of flatter cookies, you can also press them before baking with a water glass. (Flat cookies will be a little chewier and not quite as soft.)
How to Freeze Coconut Chocolate Chip Cookies
These cookies freeze well. Simply put the baked and cooled cookies in an airtight container and place in the freezer. This way, you can have a sweet treat anytime you want by popping them in the microwave for about a minute — just enough time to pour a glass of milk.
Swaps and Subs for Coconut Chocolate Chip Cookies
If you all you have are sweetened shredded coconut, by all means, still make the cookies. Just be sure to reduce the sugar by at least 1/2 a cup or more, depending on your personal tastes.
For a more coconut flavor, you can substitute the butter with melted coconut oil. Reduce the amount to a scant cup (about 194 grams). Butter has some moisture content, while coconut oil is 100% fat. You wouldn't want dense, greasy cookies!
You can also add some chopped nuts if you want as well!
More Chocolate Chip Cookie Recipes to Try!
- Chewy Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Chocolate Chip Cookie Bars
- Double Chocolate Chip Cookies
Coconut Chocolate Chip Cookies
I usually bake my cookies one sheet at a time to help them bake evenly. If you prefer, or are crunched for time, bake two sheets at a time with one sheet in the upper third of the oven and the other in the lower third of the oven, switching the pans halfway through the baking time.
2 cups (280g) all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cup (300g) granulated sugar
1 cup (2 sticks, 227g) unsalted butter, at room temperature
2 large eggs
1 tablespoon vanilla extract
3 1/3 cups (377g) unsweetened shredded coconut
1 1/4 cup (213g) semisweet chocolate chips
Preheat the oven:
Preheat the oven to 375°F. Place a rack in the middle of the oven. Line two baking sheets with silicone baking mats or parchment.
Mix the dry ingredients:
In a small mixing bowl, stir together the flour, baking powder, and salt. Set aside.
Beat the sugar and the butter:
With an electric mixer or in a stand mixer with a paddle attachment, beat together the granulated sugar and butter on medium speed until combined, 30 to 60 seconds. Scrape down the sides of the bowl and the beaters.
Mix in the eggs and vanilla:
Add the two eggs and vanilla to the butter-sugar mixture and beat at medium speed until no clumps or streaks remain, 20 to 30 seconds. Scrape down the sides of the bowl and the beaters.
Mix in the dry ingredients:
Add the flour mixture and beat on low speed just until almost all of the flour has been incorporated, 20 to 40 seconds.
Mix in the coconut and chocolate chips:
Add in the shredded coconut and chocolate chips and beat on low speed until the shredded coconut and chocolate chips are evenly incorporated.
Chill, if needed:
If your dough feels very soft or warm at this point, chill the dough for at least 30 minutes before scooping and baking. This will help the cookies keep their domed shapes better.
It's also fine to use the dough right away, but the cookies will spread a little more than pictured.
Scoop the dough:
Use a large cookie scoop (about 4 tablespoons) to scoop the dough out onto one of the baking sheets. Space the cookies about 1 1/2 inches apart. Leave as is for domed cookies, or flatten slightly with the bottom of a water glass for flat cookies.
Bake the cookies:
Bake the cookies, one sheet at a time, for about 15 minutes. Rotate your cookie sheet halfway through cooking, so the cookies bake evenly. While the first batch bakes, scoop the cookies for the next batch.
The cookies are done when the bottoms are golden brown (which you can just start to see around the bottom edge) and the tops feel dry. The cookies will be soft when first out of the oven, but will firm up as they cool.
Cool the cookies:
Cool the cookies on the baking sheet for about 5 minutes. Transfer to a wire rack to cool completely.
Cookies will keep in an airtight container for about a week, or in the freeze for 3 months. (Microwave frozen cookies for about a minute to warm.) You can also freeze the balls of unbaked cookie dough; bake straight from the freezer and add a few extra minutes onto the bake time.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 15g||77%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 3g||12%|
|Total Sugars 19g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|