If you love coconut, you’ll love these treats. They’re like a cross between coconut macaroons and chocolate chip cookies! Our Coconut Chocolate Chip Cookies are soft, chewy, and packed with shredded coconut and dark chocolate chips.
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I know some of you aren’t big fans of coconut, but I love the taste – especially when paired with chocolate.
These cookies are a great combination of soft and chewy, like a cross between a macaroons and a chocolate chip cookie. The recipe calls for grated unsweetened coconut so the coconut flavor shines through and isn’t overpowered by too much sweetness. (I used Bob’s Red Mill product.)
I like to use a large cookie scoop (like this one) to spread these cookies out onto the baking sheet. The cookies will hold their shape during the baking process and come out as beautiful domes. If you like flatter biscuits, you can press them down with a glass of water before baking. (Flat cookies will be a bit chewy and not quite as soft.)
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How to Freeze Coconut Chocolate Chip Cookies
These cookies freeze well. Simply place the baked and cooled cookies in an airtight container and place in the freezer. This way, you can always enjoy a sweet treat by popping it in the microwave for about a minute – just enough time to pour a glass of milk.
Swaps and Subs for Coconut Chocolate Chip Cookies
If you only have sweetened grated coconut, you can still make the cookies. Just be sure to reduce the sugar by at least 1/2 cup or more depending on your personal taste.
For a stronger coconut flavor, you can substitute melted coconut oil for the butter. Reduce the amount to a scant cup (about 194 grams). Butter has some moisture content, while coconut oil is 100% fat. You wouldn’t want dense, greasy cookies.
More Chocolate Chip Cookie Recipes to Try!
- soft chocolate cookies
- Oatmeal Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- chocolate chip cookie bar
- Double Chocolate Chip Cookies
From the editors of Simply Recipes
Coconut biscuits with chocolate pieces
I usually bake my cookies one at a time so they bake evenly. If you prefer or are short on time, bake two trays at a time, with one tray in the top third of the oven and the other in the bottom third of the oven, switching pans halfway through the baking time.
ingredients
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2 cups (280G) all purpose flour
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1 teaspoon baking powder
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1 teaspoon kosher salt
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1 1/2 cup (300G) granulated sugar
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1 cup (2 chopsticks, 227G) unsalted butterat room temperature
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2 big eggs
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1 tablespoon vanilla extract
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3 1/3 cups (377G) unsweetened grated coconut
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1 1/4 cup (213G) semi-sweet chocolate chips
method
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Preheat the oven:
Preheat oven to 375°F. Place a wire rack in the center of the oven. Line two baking sheets with silicone baking mats or parchment.
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Mix the dry ingredients:
In a small mixing bowl, stir together the flour, baking powder and salt. Put aside.
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Beat sugar and butter:
Using an electric mixer or in a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter on medium speed until combined, 30 to 60 seconds. Scrape the sides of the bowl and whisks.
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Mix in the eggs and vanilla:
Add the 2 eggs and vanilla to the butter and sugar mixture and beat on medium speed until no lumps or streaks remain, 20 to 30 seconds. Scrape the sides of the bowl and whisks.
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Mix in dry ingredients:
Add the flour mixture and beat on low speed until almost all of the flour is incorporated, 20 to 40 seconds.
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Mix in the coconut and chocolate chips:
Add the coconut flakes and chocolate chips and beat on low speed until the coconut flakes and chocolate chips are evenly incorporated.
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Chill if necessary:
If your dough is very soft or warm to the touch at this point, refrigerate the dough for at least 30 minutes before ladling and baking. This will help the cookies keep their domed shape.
It’s also okay to use the dough right away, but the cookies will spread a little more than pictured.
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Scoop the dough:
Use a large cookie scoop (about 4 tablespoons) to scoop the batter onto one of the baking sheets. Space the cookies about 1 1/2 inches apart. Leave as is for domed cookies or flatten slightly with the bottom of a water glass for flat cookies.
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Bake cookies:
Bake the cookies, one sheet at a time, for about 15 minutes. Rotate your cookie sheet halfway through cooking to help the cookies bake evenly. While the first batch is baking, scoop the cookies for the next batch.
The cookies are ready when the bottoms are golden brown (which you can just see near the bottom) and the top is dry to the touch. The cookies will be soft when they come out of the oven but will firm up as they cool.
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Cool cookies:
Cool the cookies on the baking sheet for about 5 minutes. Transfer to a wire rack to cool completely.
Cookies will keep in an airtight container for about a week, or in the freezer for up to three months. (For frozen cookies, microwave them for about a minute.) You can also freeze the raw cookie dough balls; Bake straight from the freezer and add a few minutes to the baking time.
| nutritional information (per serving) | |
|---|---|
| 313 | calories |
| 21g | Fat |
| 31g | carbohydrates |
| 3g | protein |
