Coconut Chocolate Chip Cookies – Deliciously thick and chewy cookies that are loaded with desiccated coconut and chocolate chips. These are the PERFECT cookies for coconut lovers!
I absolutely love baking with coconut. Whether that be with coconut oil or desiccated coconut, it can take any recipe to a whole new level.
And that is exactly what it has done in today’s recipe.
Today, I bring you these incredibly thick and delicious Coconut Chocolate Chip Cookies.
These cookies are so full of flavour with amazing texture, and are the most perfect cookies for all you coconut lovers!
Looking for more coconut recipes? See my Chocolate Coconut Cupcakes, Coconut Oil Chocolate Chip Cookie Bars, and Coconut Oil Chocolate Chip Cookies.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- plain/all-purpose flour
- baking powder
- baking soda
- cornflour/cornstarch
- salt
- unsalted butter
- light brown sugar
- caster/granulated sugar
- large egg
- vanilla extract
- desiccated coconut
- chocolate chips
How to make Coconut Chocolate Chip Cookies
This recipe calls for two whole cups of desiccated coconut. This results in thick, chewy, flavourful cookies that have a wonderful texture. You’re gonna LOVE them!
To make these chocolate chip coconut cookies, simply whisk together the dry ingredients in one bowl, then whisk together the butter, sugars, egg, and vanilla in another bowl.
Fold in the dry ingredients, then fold in the coconut and chocolate chips.
Scoop up the dough into balls, and place on a baking tray lined with parchment paper. Bake for 10 – 12 minutes. Allow to cool on the baking tray for 5 – 10 minutes before transferring to a wire rack to cool completely.
Though eating a cookie warm from the oven is a must!
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Coconut Chocolate Chip Cookies are:
- deliciously thick and chewy
- LOADED with coconut flavour
- stuffed full of chocolate chips
- super quick and easy to make
This recipe will make about 20 – 22 decent-sized cookies. They will stay fresh kept in an airtight container at room temperature for up to 1 week.
Prefer freshly baked cookies? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute. Delicious, fresh, warm cookies whenever you want!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!
Try these cookie recipes next!
- My FAVOURITE Chocolate Chip Cookies
- Healthier Chocolate Chip Cookies
- Chocolate Chip Cornflake Cookies
- Chocolate Chip Coffee Cookies
- One GIANT Chocolate Chip Cookie
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Coconut Chocolate Chip Cookies
Deliciously thick and chewy cookies that are loaded with desiccated coconut and chocolate chips. These are the PERFECT cookies for coconut lovers!
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) light brown sugar
- 1/4 cup (50g) caster/granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups (120g) desiccated coconut
- 3/4 cup (130g) chocolate chips
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- Whisk together the melted butter and sugars until combined. Add the egg, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined.
- If the dough seems a little dry and crumbly, add milk, 1 tablespoon at a time, until the dough starts to come together.
- Fold in the coconut and chocolate chips.
- Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 10 - 12 minutes. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.
Nutrition Information:
Yield:
22 cookiesServing Size:
1 cookieAmount Per Serving: Calories: 179Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 103mgCarbohydrates: 25gFiber: 1gSugar: 14gProtein: 2g
Nutrition information isn’t always accurate.
Sandra
Sunday 28th of June 2020
Is the coconut sweetened or unsweetened? Thanks
Marsha
Sunday 28th of June 2020
I used sweetened, but unsweetened should be fine.
Will Stonee
Sunday 14th of June 2020
These came out excellent. I really like the usage of corn starch to make them chewy and THICC.
One thing I noticed was that the chocolate chips were having a hard time staying incorporated with the dough - I wonder if this is due to the melted butter vs. softened. Could you explain why you melt the butter instead of letting it reach room temp?
Marsha
Sunday 14th of June 2020
I get that sometimes. You can try letting the melted butter cool down before use. I love using melted butter instead of room temperature because it results in chewier cookies, and it's just so much more convenient - just grab a whisk and mix! I'm glad you enjoyed them! :)
Hannah
Friday 10th of April 2020
These ARE THE BEST COOKIES I have ever made!!! I'm absolutely ECSTATIC AND IN AWE!!! THANK YOU SO MUCH!! I would post my pictures if I could!
Karen
Monday 6th of April 2020
My cookies also did not flatten at all. I did not weigh out the flour. I baked them longer because they seemed to be underdone in middle after 12 minutes and the turned out a little dry but still pretty tasty. Next time I'll weight out the flour.
Mimi
Monday 27th of August 2018
My dough turned out very dry and at the end mostly fell apart, should there perhaps be a bit more butter? Had to add at little milk for the last 4 to stay together. The cookies also did not flatten at all, so basically ended up with cookie balls that I flattened when they came out of the oven. They were tasty enough, but certainly not pretty.
Karen Anderson
Thursday 15th of November 2018
I'm trying these right now and it looks like mine won't flatten either....and these are supposed to be for a Bake Sale this evening. Oh well, my fault for not testing the recipe first. ;-/
Marsha
Monday 27th of August 2018
I'm sorry to hear, Mimi! There are many reasons cookie dough may seem too dry, and without being there, I can't really say what went wrong for you.
Too much flour can cause dry, crumbly cookie dough, and cookies won't spread in the oven. I always recommend weighing your flour out instead of using measuring cups. Same for the desiccated coconut - you don't want to be using too much coconut.
If you are using the correct amount of ingredients, try using less flour next time. Even where you live, and temperatures can affect baking!