These soft, chewy coconut chocolate chip cookies pair crisp, golden edges with melty chocolate and a subtle tropical coconut flavor. With a tender center and slightly crisp exterior, they capture the comfort of a classic chocolate chip cookie with a delicious coconut twist.
The dough comes together quickly with no chilling required. You can mix the batter in about 15 minutes and bake a full batch in roughly an hour from start to finish.
I first posted these cookies years ago and have since updated the recipe with clearer photos, step-by-step instructions, and helpful details to make them foolproof.
This recipe is special to me—it’s my Grandma’s coconut chocolate chip cookie recipe. Her handwriting on a worn notecard inspired this version. Over time I’ve adjusted the cookie size: originally tiny teaspoon portions, later a 1½ tablespoon scoop, and now a generous 3 tablespoon scoop for a thicker cookie with a soft center.
As they bake, your kitchen will fill with the instantly recognizable scent of chocolate chip cookies, brightened by the nutty aroma of toasted coconut. They’re irresistible warm from the oven.
These cookies are visually pleasing—golden, crisp edges and a chewy center studded with melted chocolate and rustic coconut flakes. They strike the right balance of indulgent and comforting.
They’re straightforward to make: no special techniques or chilling time needed. The shredded coconut is a simple upgrade that adds texture and flavor.
★★★★★
5-STAR REVIEW
“Loved this recipe! Huge hit — I doubled everything but only had salted butter and it still tasted amazing; I just reduced the salt a bit. Recommended!“
– GABRIELLE
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Ingredients
* See recipe card for full list of ingredients and quantities.
Unsalted butter — Use room temperature unsalted butter for the best creaming and structure.
Unsweetened shredded coconut — Also labeled desiccated coconut. Finely shredded coconut works best because it incorporates easily into the dough and won’t create long strands that make scooping awkward. If your coconut is coarse, pulse it briefly in a food processor to chop it finer. Avoid sweetened coconut; it adds extra moisture and sweetness.
Chocolate chips — Chocolate chips are convenient and hold their shape well. You can use chopped chocolate instead, but bar chocolate often melts faster and can make the cookies spread a bit more; refrigerating the dough can help if you use a chopped bar.
Instructions
Photos below show the main steps. The full, detailed method is in the recipe card.
Combine flour, baking soda, and salt in a medium bowl.
Whisk until evenly blended.
Cream butter with brown and granulated sugar in a stand mixer or by hand.
Cream on medium speed for 2–3 minutes until light and fluffy.
Add the egg and vanilla extract.
Mix until fully incorporated, scraping the bowl as needed.
Fold the dry ingredients into the wet until just combined.
Stir in chocolate chips and shredded coconut.
Mix by hand so the chips and coconut are evenly distributed throughout the dough.
Use a large cookie scoop (3 Tablespoons) to portion dough. Place six dough balls on a parchment-lined rimmed baking sheet; no chilling needed.
Bake one sheet at a time in the center of the oven for 12–13 minutes, until the edges are golden while the centers still look soft. Let the cookies cool fully on the baking sheet; the centers will set as they cool.
Hint: Remove the cookies when the edges are set and golden brown but the centers still appear slightly underbaked — they’ll finish cooking on the hot pan as they cool.
Variations
Try these easy variations to change the flavor and texture:
- Extra coconut — Add 1–2 tablespoons of coconut milk powder with the dry ingredients for a more pronounced coconut flavor.
- Macadamia nuts — Stir in 1/4 cup chopped macadamia nuts for a classic tropical pairing.
- White chocolate chips — Swap regular chocolate chips for white chocolate for a creamy, sweet contrast to the coconut.
Frequently asked questions
Prevent excess spreading by using butter that is room temperature but not overly soft or melted. Measure ingredients accurately — a digital scale helps. Make sure your oven temperature is accurate; an oven that runs cool can cause flatter cookies. Line your baking sheet with parchment paper or use a silicone mat; silicone mats can help “grab” the dough and reduce spreading.
More Coconut Cookie Recipes
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Coconut Ice
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Kokosmakronen (German Coconut Macaroons)
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Alfajores de Maicena
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Carrot Cake Nanaimo Bars
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📖 Recipe
Coconut Chocolate Chip Cookies
INGREDIENTS
- 180 grams (1½ cups) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt (Diamond Crystal)
- 113 grams (½ cup, 4 ounces) unsalted butter
- 100 grams (½ cup) brown sugar (light)
- 100 grams (½ cup) granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 170 grams (6 ounces, 1 cup) chocolate chips
- 46 grams (½ cup) unsweetened shredded coconut (finely shredded)
INSTRUCTIONS
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Place the oven rack in the center and preheat to 350°F (177°C).
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In a medium bowl, whisk together the flour, baking soda, and salt.
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In a stand mixer fitted with a paddle (or with a hand mixer), cream the butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy. Scrape the bowl as needed.
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Add the egg and vanilla and mix until fully incorporated, scraping the bowl again if necessary.
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Add the flour mixture and mix until just combined. Remove the mixer from the stand.
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Fold in the chocolate chips and shredded coconut with a spatula so they’re evenly distributed.
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Using a large cookie scoop (3 Tablespoons), portion six cookies per sheet onto a parchment-lined baking sheet.
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Bake one sheet at a time for 12–13 minutes, until the edges are golden and the centers still look soft. The centers will set as the cookies cool on the pan.
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Allow the cookies to cool completely on the baking sheet before transferring to a wire rack or container.
EQUIPMENT
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large cookie scoop – 3 Tablespoon
NOTES
- Use unsweetened shredded coconut for texture and flavor without extra moisture or sugar. Fine shreds work best.
- If your coconut is in long strands, pulse briefly in a food processor to shorten the strands; avoid over-processing or it will start to release oil.
- You can reduce the chocolate chips if you prefer more coconut flavor.
- This recipe yields larger cookies (3 Tablespoon scoops) for a thicker, chewier center. For smaller cookies, use a 1½ tablespoon scoop and bake 10–11 minutes.
- Remove cookies when edges are golden and centers still look soft. They will finish setting as they cool on the pan.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- To make ahead, freeze scooped dough on a parchment-lined sheet, then transfer to a freezer bag for up to 3 months. Thaw on a baking sheet at room temperature before baking.