Coconut Chocolate Chip Cookies
These coconut chocolate chip cookies are loaded with both white and dark chocolate, in addition to a good amount of coconut. They are delicious warm from the oven and every bit as fantastic two days later.
Chewy Coconut Cookies
These are chewy cookies with crunchy edges, filled to the max with almost all of my favorite cookie flavors. I’ve made them three times in the past month! It clearly takes very little excuse for me to stir together a batch of these cookies.
There’s a little bit of oatmeal tucked inside as well, adding to that terrific texture and chewiness.
White and Dark Chocolate Chip Cookies
If you don’t happen to be a fan of white chocolate, feel free to replace it with semi-sweet, milk, or dark chocolate. While I am very rarely a fan of white chocolate myself, I do enjoy it in these cookies.
The white chocolate chips add creamy sweetness, while the darker chocolate chips contribute rich, bitter notes. Their contrasting flavors create a great balance in these cookies.
Chocolate Chip Coconut Cookies
You’ll need the following ingredients to make this recipe:
- butter
- light brown sugar
- egg and egg yolk
- vanilla
- all-purpose flour
- old fashioned rolled oats
- baking soda, salt, and cinnamon
- white and semi-sweet chocolate chips
- shredded sweetened coconut
If you aren’t sure what to do with the leftover egg white, Cinnamon Roasted Pecans are a great plan.
Coconut Chocolate Chip Cookie Recipe
Preheat the oven to 325°F. In a large saucepan, melt the butter over medium heat. Once the butter has melted, remove it from the heat and add the sugar.
Stir until the sugar is well incorporated and mostly smooth. Let cool for a few minutes.
While the mixture is cooling, mix together the dry ingredients and set aside.
Whisk together the egg, egg yolk, and vanilla, and then add to the sugar and butter mixture.
Slowly add the dry ingredients in three stages and stir to combine. COOL COMPLETELY before adding the chocolate chips and coconut.
Stir well to make sure the chocolate chips and coconut are evenly distributed.
Scoop the dough onto a parchment-lined baking sheet and roll it into balls with your hands. Press down lightly to flatten each one before baking.
Bake for 10-12 minutes. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack.
Coconut Chocolate Chip Cookies
Chocolate and coconut is such a great pairing. I never can resist combining the two ingredients in recipes. These cookies were inspired by these Dark Chocolate Coconut Blondies.
Almond Joy Brownies are gooey fudgy brownies filled with plenty of chocolate, almonds, and coconut. I have a weakness for just about any almond and chocolate combination. So, when I combined that with my fondness for coconut, the result was a rich chocolate, almond, and coconut brownie that is completely and totally me.
Toasted coconut, toffee bits, and chocolate chips create an outstanding cookie with an unexpected crisp toffee surprise on the bottom of each of these cookies. The cookies are extra chewy from the combination of coconut and toffee bits.
Chocolate and toasted coconut stuffed inside chewy blondies? Yes, please! These coconut cookie bars just plain make me happy.
No-bake cookies have met their match with these no bake chocolate peanut butter bars with oatmeal and coconut. It doesn’t get much easier than just stirring everything together and pouring it into a pan.
The chewiness of pudding cookies and the decadence of toffee and chocolate create a decadent treat in these Toffee Coconut Pecan Chocolate Chip Cookies. This is an easy cookie recipe that’s perfect with each and every bite.
Dark Chocolate Coconut Fudge is filled with sweet, chewy bits of coconut and then topped with a generous sprinkling of coconut.
Rich, chocolatey, and nutty with plenty of light, flaky coconut, homemade Almond Joys are easier to make than you’d expect.
Print Coconut Chocolate Chip Cookies
These coconut chocolate chip cookies are loaded with both white and dark chocolate, in addition to a good amount of coconut.
Course Dessert
Cuisine American
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 36
Calories 135kcal
- 1 cup butter
- 1¾ cups light brown sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 2½ cups all-purpose flour*
- 1 cup old fashioned rolled oats
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
- ¾ cup white chocolate chips
- ¾ cup semi-sweet chocolate chips
- 1 cup coconut
*Gluten-Free Alternative
- 1¾ cups brown rice flour
- ½ cup tapioca starch
- ¼ cup potato starch
- 1 teaspoon xanthan gum
Preheat the oven to 325°F. In a large saucepan, melt the butter over medium heat. Once the butter has melted, remove it from the heat and add the sugar. Stir until the sugar is well incorporated and mostly smooth. Let cool for a few minutes.
While the mixture is cooling, mix together the dry ingredients and set aside. Whisk together the egg, egg yolk and vanilla, and then add to the sugar and butter mixture.
Slowly add the dry ingredients in three stages and stir to combine. COOL COMPLETELY before adding the chocolate chips and coconut. Stir well to make sure the chocolate chips and coconut are evenly distributed.
Scoop the dough onto a parchment-lined baking sheet and roll it into balls with your hands. Press down lightly to flatten each one before baking.
Bake for 10-12 minutes. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack.
Calories: 135kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 77mg | Potassium: 57mg | Fiber: 1g | Sugar: 11g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Don’t miss all of the Gluten Free Dessert Recipes on this website too!
{originally published 7/2/12 – recipe notes and photos updated 10/18/23}
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