Coconut Chocolate Chip Cookies

This Coconut Chocolate Chip Cookies is a small batch recipe that features two kinds of chocolate chips and sweetened flaked coconut in the homemade dough. Bake a batch to enjoy fresh from the oven for a quick dessert when you’re in the mood for a sweet fix.

Easy Coconut Chocolate Chip Cookies Recipe

It’s not easy to amp up a classic chocolate chip cookie but this small batch cookie recipe does just that! These best chocolate chip cookies with coconut have a soft texture and buttery taste.

Checkout this quick list of key ingredients you’ll need to make the best Chocolate Chip Cookies Recipe with coconut: (Scroll down for full printable recipe card.)

• Flour – This is a small batch recipe so you’ll only need one cup of all purpose flour.
• Leavening Ingredients – Baking powder, baking soda and salt add lift to the cookie dough.
• Oil – 1/4 cup vegetable oil or refined coconut oil.
• Sugar – Both granulated sugar and light brown sugar adds depth of flavor to the dough.
• Flavorings – Coconut extract for a more intense coconut flavor and vanilla extract for balance.
• Egg – One large egg adds richness and binds the cookie dough.
• Coconut – Shredded sweetened flaked coconut
• Chocolate Chips – Semisweet chocolate chips or dark chocolate chips plus 1/2 cup milk chocolate chips.

How to Make the Best Coconut Chocolate Chip Cookies

• Heat Oven Prepare Pan – Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
• Dry Ingredients – Use a whisk to sift together the all purpose flour, baking soda, baking powder and salt.
• Creamed Ingredients – In a separate medium bowl using an electric mixer on medium speed cream together the oil, granulated sugar and light brown sugar until well incorporated.
• Extracts – To the bowl add the coconut extract, vanilla extract and egg. Mix on a low setting for only 20-30 seconds, or just until combined.
• Combine – Lower the speed of the mixer and gradually add the sifted dry ingredients (flour mixture). Beat until the dough is no longer crumbly and the flour is fully incorporated.
• Mix-ins – By hand fold in the shredded coconut, milk chocolate chips and dark chocolate chips stir until evenly distributed in the dough.
• Divide the Cookie Dough – Scoop and place cookie dough balls onto the prepared cookie sheets leaving 2 inches between each cookie.
• Oven – Bake per the cook time in the recipe until lightly golden brown on tops and edges of the cookies.
• Serve: Cool on the pan then transfer to a wire rack to cool completely.

Kitchen Equipment to Make Chocolate Chip Cookies

• A stand mixer or hand mixer with the whisk and paddle attachment.
• Large bowl and medium bowl.
• Baking sheets lined with parchment paper or nonstick silicone baking mat.
• Measuring cups and spoons.
• Cookie scoop or ice cream scoop
• Wire rack.

Recipe Variations, Tips and Substitutions

• Oil – These cookies can be made with 1/4 cup of salted softened butter or unsalted butter in place of oil. You can use refined coconut oil in place of vegetable oil in this recipe for a stronger coconut flavor. The coconut oil makes the cookies so soft even after cooling.
• Unsweetened Shredded Coconut – You can use unsweetened coconut flakes for less sugar content.
• Chocolate Substitutions – You can use semi-sweet chocolate chips or milk chocolate chips for this coconut chocolate chip cookies recipe. You can also replace chocolate chips with chocolate chunks or add half peanut butter chips or white chocolate chips.
• Chopped Chocolate or Chocolate Chips – You can also use a dark chocolate bar roughly chopped in place of the chocolate baking chips. (about 3.5 ounces)
• Dairy Free – For a dairy free option, use dairy free chocolate chips.
• Nuts – You could add 1/2 cup chopped macadamia nuts for extra tropical taste and crunch or toss in some toasted walnuts or pecans.
• Coconut Extract Amps Up the Coconut Flavor – Coconut extract gives a hint of coconut to the flavor of the cookie dough to enhance the sweetened flaked coconut. In a pinch you could substitute extra vanilla extract for the coconut extract (the cookies will have less coconut flavor, of course).
• How to Serve Coconut Chocolate Chip Cookies – Serve these cookies like any other either warm fresh from the oven with a glass of cold milk or a scoop of ice cream.  Leftover cookies reheat beautifully in the microwave.

Storage and Leftovers

• How to Store Coconut Chocolate Chip Cookies – Store cooled leftover coconut chocolate chip cookies in an airtight container at room temperature for 2-3 days.
• Cookie Dough – Store cookie dough in an airtight container for up to one week in the refrigerator.
• Freezing Cookie Dough – Freeze cookie dough for up to 3 months.
• Freezer – Store completely cooled baked cookies in an airtight container for up to 3 months in the freezer.

More Easy Cookie Recipes to Make

• Fruit Pizza Sugar Cookies can be topped with your favorite fruit and berries.
• Reese’s Peanut Butter Chocolate Chip Cookies are loaded with flavor!
• Chewy homemade Molasses Cookies.
• Sweet and salty Potato Chip Chocolate Chip Cookies.
• White Chocolate Macadamia Coconut Cookies melt in your mouth.
• Famous Chocolate Crinkle Cookies.
• This recipe for Butter Pecan Cookies features toffee bits in the dough.
• Sugar Cookie Pops from My Recipes.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items: 

• Ice Cream Scoops
• Sheet Pans
• Mixer
• Mixing Bowls