Coconut Chocolate Chip Cookies
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These coconut chocolate chip cookies are everything! Soft, chewy, packed with shredded coconut and chocolate chips and ready in just 20 minutes. Plus, they come together so quickly, and no dough chilling required!
With a name like Cookie Dough Dairies, you know I can’t get enough of chocolate chip cookies! These chocolate chip coconut cookies are like your fave classic chocolate chip cookie, but with a little tropical twist.
Each soft and gooey cookie is loaded up with shredded coconut, and it is such a good combo with the chocolate!
Since I’m dairy-free, I always make sure to include ways to make my recipes dairy-free and with regular dairy ingredients. Not only can you make these coconut chocolate chip cookies dairy-free, you can even make them vegan!
Why You’ll Love These Coconut Chocolate Chip Cookies
- These are perfect if you have food allergies, since you can easily make them dairy-free or vegan!
- These coconut chocolate chip cookies have the perfect amount of shredded coconut in them.
- You don’t need to chill the cookie dough, so they’re ready in just 20 minutes.
- These cookies are perfect for the chocolate coconut lovers out there!
Ingredients Needed
- Butter: You can use regular butter or vegan butter if you’re dairy-free or vegan.
- Egg: If you’re vegan, swap the egg out for a flax egg!
- Shredded Coconut: I’ve tested this recipe with sweetened shredded coconut, but you can always swap it out for unsweetened shredded coconut.
- Chocolate Chips: Feel free to use chocolate chips or a chopped up chocolate bar! I personally prefer semisweet chocolate chips. You can also swap it out for dairy-free chocolate chips.
Step by Step Instructions
Step 1: Preheat the oven to 350°Fahrenheit and line two baking sheets with parchment paper.
Step 2: In the bowl of a stand mixer, or in a bowl with a handheld mixer, beat the butter and sugars together until light and fluffy.
Step 3: Add in the egg and vanilla, mix until combined.
Step 4: Mix in the shredded coconut, baking soda, salt, and flour. Stir in the chocolate chips.
Step 5: Using a medium cookie scoop or a spoon, scoop out 1.5-2 tablespoon-sized balls of cookie dough and place on the prepared baking sheets 3-4 inches apart.
Step 6: Bake one cookie sheet at a time for 7-10 minutes. Take them out of the oven when the edges have set but the middles still look a little under-baked. Let them cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Making these cookies vegan
If you have food allergies like me, then I’ve got you. To make these cookies dairy-free and/or vegan, you’ll need to swap out regular butter for vegan butter and use dairy-free chocolate chips.
To make these coconut chocolate chip cookies vegan, swap out the egg for a flax egg! Just mix 1 tablespoon of ground flaxseed with 2 ½ tablespoons of warm water in a small bowl. Let it sit for 10-15 minutes, the mixture should turn gelatinous. Then use it in the recipe and you’re good to go!
Expert Tips
- I always recommend using a kitchen scale to weigh out your ingredients, especially your flour! It’s super easy to add too much flour when you use measuring cups, and that’s going to make sad, dry cookies.
- Don’t have a kitchen scale on hand? Then make sure you use the scoop and level method to weigh out your flour!
- The secret to super soft chocolate chip coconut cookies? Taking them out of the oven when the middles still look underdone! The cookies will continue baking on the baking sheet when you take them out, so you’ll get perfectly soft, chewy cookies with crispy edges.
- Make sure to use sweetened shredded coconut, and not flaked coconut or coconut chips! Shredded coconut is the perfect type of coconut for these cookies. You can swap it out for unsweetened shredded coconut, but the cookies won’t be as sweet.
Storage Instructions
Store the cooled cookies in an airtight container at room temperature for 5-6 days.
To freeze, place in a freezer bag for up to 2 months. Let the cookies thaw at room temperature before enjoying.
More Cookie Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Coconut Chocolate Chip Cookies
Ingredients
- ¾ cup (158 g) butter, softened , (regular or dairy free)
- ½ cup (100 g) granulated sugar
- ½ cup (105 g) light brown sugar
- 1 egg
- ½ Tablespoon vanilla extract
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- 1¼ cup sweetened shredded coconut
- 2 cup + 2 tbsp (268 g) all-purpose flour
- ½-¾ cup semisweet chocolate chips or chopped chocolate , (regular or dairy free)
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Mix in the baking soda, salt, shredded coconut, and flour. Stir in the chocolate chips.
- Use a medium cookie scoop or spoon to make 1.5-2 tbsp sized balls and place them on the baking sheet around 3-4 inches apart.
- Bake the cookies (one sheet at a time for even baking) for 7-10 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Kelly at Bake & Bacon
Could this be considered a Christmas cookie? My family is in love with this recipe!
Absolutely it could! I am so, so happy you and your family love it. Merry Christmas 😀
I would like to ask please how do you make perfectly circular cookies ? mine get crushed and become flat
The secret is using a biscuit cutter! Immediately after the cookies come out of the oven, while they’re still hot, place a round cutter, slightly larger than the cookie’s diameter, over each cookie and gently swirl it around to smooth the edges.
I’m almost embarrassed to admit I’ve made this recipe 3x’s in the last 2 weeks, they don’t last more than a day or two in our house, they are so good, I have to keep making them!!!
Love this! Thank you for your review Morgan!