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–+ servings
Coconut Chocolate Chip Cookies on parchment paper

Coconut Chocolate Chip Cookies

Print Recipe
These coconut chocolate chip cookies are everything! Soft, chewy, packed with shredded coconut and chocolate chips and ready in just 20 minutes. Plus, no dough chilling required!
Course Dessert
Cuisine American
Diet Low Lactose, Vegan, Vegetarian
Prep Time 10 minutes
Bake Time 10 minutes
Total Time 20 minutes
Servings 30 cookies
Calories 141
Author Gabby Kislanko

Equipment

Ingredients

  • ¾ cup butter, softened (regular or dairy free)
  • ½ cup granulated sugar
  • ½ cup 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 all-purpose flour
  • ½-¾ cup semisweet chocolate chips or chopped chocolate (regular or dairy free)
US Customary - Metric

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

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
Chocolate Chips: You can use any kind of chocolate chips here. I like to use semisweet. You can also use a chopped up chocolate bar.
Shredded Coconut: Sweetened is best!
Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.
The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Nutrition

Calories: 141kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 126mg | Potassium: 44mg | Fiber: 1g | Sugar: 8g | Vitamin A: 225IU | Calcium: 8mg | Iron: 1mg