These Coconut Chocolate Chip Cookies are a variation of the classic chocolate chip cookies. This recipe features shredded coconut, toasty pecans, and cinnamon, which adds a new layer of flavor and texture to an old favorite.
You can make these coconut chocolate chip cookies with different kinds of chocolate or nuts: sweet, creamy white chocolate, rich dark chocolate, semi-sweet chocolate, walnuts, macadamia nuts, chopped pecans, pistachios, or almonds.
These Cookies are perfect for any occasion and will surely be a hit with everyone who tries them!
How to Make Coconut Chocolate Chip Cookies
Note: The full instructions are provided on the recipe card below.
Position 2 racks in the middle of the oven and line 2 Baking Sheets with parchment paper or silicone sheets; set aside. (If you only have 1 baking sheet, let it cool completely between batches.)
Whisk to combine the flour, coconut, oats, cinnamon, baking soda, and baking powder in a large bowl; set aside.
Beat the butter and both sugars on medium-high speed in a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the egg and beat until incorporated. Beat in the vanilla. Scrape down the side of the bowl as needed.
Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Finally, stir in the chocolate chips and nuts if using. Transfer the cookie dough to a medium bowl, cover it tightly, and chill in the refrigerator for at least 30 minutes.
If chilling for 3+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling it into balls; the cookie dough will be very stiff after being in the fridge that long.
Form and bake the Coconut Chocolate Chip Cookies: Preheat the oven to 375 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
Using a 1.5-inch ice cream or portion scoop, scoop the dough into rounded tablespoon-sized rounds, scraping each against the bowl as you scoop. Roll each mound in your hands to form a ball.
The dough will be very soft, so handle it carefully and work quickly. Drop each ball into the cinnamon and sugar mixture and roll around to coat thoroughly. Place on the prepared baking sheet, about 2 to 3 inches apart.
Bake one sheet at a time until the cookies have puffed up and the tops crackle for 10 minutes; do not overbake. Remove from the oven and let cool slightly on the baking sheet, then transfer the cookies to a wire rack to cool completely.
Repeat forming the remaining dough into balls. Store the Coconut Chocolate Chip Cookies in an airtight container.
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Recipe
Easy Coconut Chocolate Chip Cookies
Equipment
Ingredients
- 113 g (1 stick) unsalted butter, softened, but still cool
- 100 g (½ cup) granulated sugar
- 3 teaspoons Pure Vanilla Extract
- 125 g (1 cup) all- purpose flour, spooned and leveled
- 100 g (½ cup) packed light brown sugar
- 1 large egg , cold
- 81 g (¾ cup) old-fashioned oats
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 22 g (½ cup) unsweetened shredded coconut
- 100 g (⅔ cup) bittersweet chocolate chips
- 70 g (¾ cup) toasted pecans or walnuts, roughly chopped
Instructions
- Evenly position 2 racks in the middle of the oven and line 2 Baking Sheets with parchment paper or silicone sheets; set aside. (If you only have 1 baking sheet, let it cool completely between batches)
- Whisk to combine the flour, coconut, oats, cinnamon, baking soda, and baking powder in a large bowl; set aside. Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the egg and beat until incorporated. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Finally, stir in the chocolate chips and nuts if using.
- Transfer the cookie dough into a medium bowl, cover it tightly, and chill in the refrigerator for at least 30 minutes. If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls; the cookie dough will be very stiff after being in the fridge that long.
- Form and bake the cookies: Preheat the oven to 375 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
- Using a 1.5-inch ice cream or portion scoop, scoop the dough into rounded tablespoon-sized rounds, scraping each against the bowl as you scoop. Roll each mound in your hands to form a ball. The dough will be very soft, so handle carefully and work quickly. Drop each ball into the cinnamon and sugar mixture and roll around to coat thoroughly. Place on the prepared baking sheet, about 2 to 3 inches apart.
- Bake one sheet at a time until the cookies have puffed up and the tops begin to crackle, 10 minutes; do not overbake. Remove from the oven and let cool slightly on the baking sheet, then transfer the cookies to a wire rack to cool completely. Repeat forming the remaining dough into balls. Store the Coconut Chocolate Chip Cookies in an airtight container.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
