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. This Coconut Chocolate Chip Cookies are perfect for any occasion and will surely be a hit with everyone who tries them!
Jump to:
- What are Coconut Chocolate Chip Cookies?
- Brief Highlights Of Our Coconut Chocolate Chip Cookies Recipe:
- Coconut chocolate chip cookies Ingredients
- Tools You'll Need
- How to Make Coconut Chocolate Chip Cookies
- Substitutions
- Variations
- How to Serve
- How to Store
- Make-Ahead
- How to Freeze
- Tips for Making The Best Coconut Chocolate Chip Cookies
- FAQ
- Why Are My Cookies Flat?
- Related Recipes:
- 📋 Recipe
What are Coconut Chocolate Chip Cookies?
Coconut chocolate chip cookies are a delicious variation of traditional chocolate chip cookies that incorporate shredded coconut into the cookie dough along with chocolate chips. These cookies typically have a sweet, chewy texture with a delightful combination of flavors from the coconut and chocolate.
Brief Highlights Of Our Coconut Chocolate Chip Cookies Recipe:
- Taste: These cookies offer a delectable blend of sweet and slightly nutty flavors. The combination of shredded coconut and chocolate chips creates a tropical-chocolatey taste that's both comforting and indulgent.
- Texture: Coconut Chocolate Chip Cookies have a wonderful texture that's soft and chewy inside with a slightly crispy edge. The shredded coconut adds a subtle crunch, while the melted chocolate chips provide gooey pockets of sweetness, making every bite a delightful experience.
- Method: To make these cookies, you'll start with a classic cookie dough base, combining ingredients like flour, butter, sugar, eggs, and baking soda. Then, you'll fold in shredded coconut and chocolate chips to infuse the dough with their flavors. Drop spoonfuls of dough onto a baking sheet and bake to perfection for a tasty treat that's easy to make.
Coconut chocolate chip cookies Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Unsalted Butter: Provides moisture, flavor, and richness to the cookies.
- Granulated Sugar: Sweetens the cookies and helps create a tender texture.
- Pure Vanilla Extract: Enhances the flavor and aroma of the cookies.
- All-Purpose Flour: Forms the structure of the cookies, contributing to their texture.
- Light Brown Sugar: Adds sweetness and moisture to the cookies while adding subtle caramel flavor.
- Large Egg: A binder holds the ingredients together and provides moisture.
- Old-Fashioned Oats: Add texture and a nutty flavor to the cookies.
- Baking Soda: Helps the cookies rise and spread by reacting with the acid in brown sugar.
- Baking Powder: Further assists in leavening the cookies, making them rise and become light.
- Cinnamon: Adds a warm and aromatic spice flavor to the cookies.
- Kosher Salt: Enhances the overall flavor by balancing sweetness and other flavors.
- Unsweetened Shredded Coconut: Provides a tropical coconut flavor and adds texture to the cookies.
- Bittersweet Chocolate Chips: Adds rich chocolate flavor and gooey pockets of chocolate throughout the cookies.
- Toasted Pecans or Walnuts: Contribute a nutty crunch and a subtle, earthy flavor to the cookies.
Tools You'll Need
- Parchment paper
- Baking sheets
- Stand Mixer or electric mixer
- Medium bowl
- Whisk
- Plastic wrap
- Small bowl
- Cooking rack
- Airtight container
- Cookie scoop
How to Make Coconut Chocolate Chip Cookies
Note: The full instruction is provided in the recipe card below.
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 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.
Substitutions
- Sugar: You can swap the light brown sugar for a dark brown for a richer flavor. For crispier Coconut Chocolate Chip Cookies, use granulated sugar and bake them a little longer.
- Nuts: Instead of using pecans, you can use walnuts, Macadamia nuts, chopped pecans, pistachios, or almonds.
- Chocolate Chips: They add a bit of sweetness and richness that can’t be beaten. I use Bittersweet chocolate chips, but you can use any chocolate chips.
Variations
How to Serve
Coconut Chocolate Chip Cookies are best served warm or at room temperature. Enjoy them alone or with a glass of milk or your favorite beverage. They make a delightful dessert and can be paired with vanilla ice cream. Share these delicious cookies with friends and family, or savor them as a special treat for yourself.
How to Store
Store the Coconut Chocolate Chip Cookies in an airtight container at room temperature. You can layer them with parchment paper to prevent sticking and keep them fresh. If you're concerned about the cookies getting soft due to humidity, you can also include a small piece of bread or a slice of apple in the container; this will help absorb excess moisture and keep the cookies crisp.
Make-Ahead
Coconut Chocolate Chip Cookies dough can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days.
How to Freeze
Coconut Chocolate Chip Cookies dough can be frozen for up to 3 months: Drop the cookie dough in heaping tablespoons onto a sheet pan, let them set in the freezer until solid, then place them in a freezer bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
Tips for Making The Best Coconut Chocolate Chip Cookies
- Use Good-Quality Ingredients: Use real butter for the best flavor and texture. Opt for high-quality chocolate chips and shredded coconut to enhance the overall taste of the cookies.
- Measure Ingredients Accurately: Baking is a science, so accurate measurements matter. Use measuring cups and spoons for dry and wet ingredients to ensure accurate proportions.
- Chill the Dough: Chilling the cookie dough is crucial for preventing the cookies from spreading too much during baking. It also helps the flavors develop and results in a chewier texture. Chill the dough for at least 30 minutes before baking.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before using—room temperature butter creams better with sugar, creating a smoother and more even texture in the dough.
- Cream Butter and Sugar Well: Creaming the butter and sugars together until light and fluffy helps incorporate air into the dough, creating a softer texture in the finished cookies.
- Proper Mixing: Mix the dry ingredients until just combined after adding them to the wet ingredients. Overmixing can result in tough cookies.
- Use Parchment Paper: Parchment paper or silicone baking mats on your sheets. This prevents the cookies from sticking and helps with easy cleanup.
- Uniform Cookie Sizes: Use a cookie scoop or tablespoon to ensure consistent cookie sizes. This will ensure even baking and a uniform appearance.
- Don't Overbake: Cookies continue to cook slightly even after you remove them from the oven due to residual heat. When slightly underdone in the center, take them out to achieve a soft and chewy texture.
FAQ
Can you freeze-baked Coconut Chocolate Chip Cookies?
Baked Coconut Chocolate Chip Cookies, freeze well for up to 3 months. Allow the cookies to cool completely before layering them between sheets of parchment paper in a freezer-safe container for up to 3 months: Thaw in the refrigerator or at room temperature.
How long should Coconut Chocolate Chip Cookies bake?
Small Coconut Chocolate Chip Cookies bake for around 10-11 minutes. Large Coconut Chocolate Chip Cookies for around 12-13 minutes.
Why Are My Cookies Flat?
Here are the 4 most common reasons why cookies spread so much.
- The Butter Is Too Soft: The Foundation of Delectable Coconut Chocolate Chip Cookies. The butter should be left at room temperature for 30 minutes to an hour until it's pliable but still cool. (it should hold a thumbprint with a bit of resistance). When creamed with sugar, room-temperature butter has the right consistency to incorporate air. Because of the trapped air pockets, the Coconut Chocolate Chip Cookies rise and become fluffy. If the butter is too warm, it will not incorporate enough air, resulting in a lower rise in your cookies. Furthermore, butter that is warmer than room temperature melts in the oven instantly, encouraging the dough to spread quickly with it. A quick fix is to chill the Dough. Refrigerate the remaining dough for one to two hours or until it feels firm. This chills the butter, preventing it from spreading too quickly in the oven. Although your cookies will not be as fluffy as once, they will not turn into pancakes.
- You're Baking on Hot Baking Sheets: After the first batch of Coconut Chocolate Chip Cookies has been baked, a new batch of dough is transferred to the baking sheet. While the first batch was perfect, the second batch spread a lot, possibly to the point where the cookies fused. What happened? Everything comes back to the butter. Hot baking sheets cause the butter to melt quickly, bringing the dough with it. A quick fix is to Cool the Baking Sheets Under Running Water for a few minutes so they're warm, not screaming hot. Then rinse them off under room temperature water until they're no longer hot to the touch. Then, dry them off and place your Coconut Chocolate Chip Cookies on the cool sheets.
- Your Oven Is Too Hot: If your Coconut Chocolate Chip Cookies consistently come out flat, no matter what recipe you use, your oven is probably too hot. Here's what's going on. In an overheated oven, the butter melts quickly before the other ingredients have firmed up into a cookie structure. As a result, as the butter spreads, the entire liquid cookie spreads. A quick fix is to reduce the temperature of your oven and increase the baking time. In the long run, consider purchasing an oven thermometer and keeping it in your oven so you know the exact temperature of your oven. Then you can adjust the heat as needed or consult the oven's manual to learn how to calibrate it.
- Incorrectly Measured Ingredients: If your flour, butter, and sugar ratios are off, the cookie might spread too quickly. This can occur if you aren't precise with your measurements. If your recipe calls for 1 cup of sugar, for example, and you add a slightly heaping cup instead of leveling off the cup precisely, you'll end up with too much. This is because sugar sucks up liquid, and when those cookies bake, it'll release the liquid and cause the cookies to spread out. Likewise, if you use too much butter, the Coconut Chocolate Chip Cookies will end up flat and greasy. And if you use too little flour, the amount of butter and sugar will be proportionally too high, meaning the cookies will spread for the reasons mentioned above. A quick fix is to bulk it up a Little. If you used too little flour, stir a couple more tablespoons into the batter. Otherwise, shape your Coconut Chocolate Chip Cookies and freeze them on the baking sheet until they're solid. Although the cookies might still spread some, the frozen butter will counteract the action. If all else fails, consider repurposing your flattened cookies: crumble them up like ice cream toppings or mix-ins, or stir them into cake batter for a decadent treat.
Related Recipes:
📋 Recipe
How to Make Coconut Chocolate Chip Cookies
Tools
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
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
