5.0 from 6 votes
Coconut Chocolate Chip Cookies Recipe
Shredded coconut and chocolate chips flavor these simple, soft and chewy cookies!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
37 mins
Servings: 34 cookies
Calories: 150 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ¾ cup salted butter slightly melted (1½ sticks)
- ¾ cup brown sugar
- ¼ cups granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1¼ cups semisweet chocolate chips divided
- 1 cup sweetened shredded coconut
Instructions
- In a medium bowl, whisk the flour, baking soda, and cornstarch together. Set aside for now.
- In a separate large bowl, using a hand mixer, beat the butter, brown sugar, and granulated sugar together on high until mixed well and lighter in color, about 2 minutes.
- Beat the eggs and vanilla (on high) into the butter mixture until light and fluffy, about 1 minute.
- Add flour mixture into the butter mixture and beat on low just until combined. Do not overmix.
- Stir in 1 cup of the chocolate chips (leave the last ¼ cup to the side for now) and all of the coconut. Be sure to stir this in using a spatula – do not beat these in. If the dough is over mixed, the cookies won’t be soft and chewy.
- Line a baking sheet with parchment paper.
- Using a 2-tablespoon sized cookie scoop, scoop balls of cookie dough onto the parchment lined baking sheet. These cookie dough balls will be about 30 grams each.
- Top the cookie dough balls with the remaining ¼ cup of chocolate chips. Use your hands to roll the cookies into round balls.
- Place the tray of unbaked cookies in freezer for 15 minutes. Freezing the cookies before baking helps to prevent the cookies from spreading too much during baking.
- While the cookies chill, preheat oven to 350°F.
- Line a second baking sheet with parchment paper and take some cookies out of the freezer and place on baking sheet. Cookies should be 2 inches from each other on the baking sheet. The remaining cookies should stay in the freezer until you are ready to bake them.
- Place one tray of cookies into the oven to bake. It is important to only bake one tray of cookies at a time to ensure even baking temperature for all cookies. Bake each tray of cookies for 12-13 minutes. The cookies will look slightly undercooked but they’ll continue to bake on the hot tray after you remove them from the oven. Baking the cookies for too long will result in dry cookies.
- Let cookies cool for 10 minutes on the hot baking tray before removing to wire rack to cool completely.
Cup of Yum
Notes
- Storage: Store coconut chocolate chip cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
- Take care not to overmix the cookie dough; otherwise, the cookies will turn out tough.
- You can chill the cookie dough overnight in the refrigerator and bake them the next day if you prefer.
Nutrition Information
Serving
1cookie
Calories
150kcal
(8%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
22mg
(7%)
Sodium
80mg
(3%)
Potassium
68mg
(2%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
144IU
(3%)
Vitamin C
0.02mg
(0%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 34cookies
Amount Per Serving
Calories 150
% Daily Value*
| Serving | 1cookie | |
| Calories | 150kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 80mg | 3% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 144IU | 3% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.