0 from 96 votes
Coconut Chocolate Chip Cookies
Coconut Chocolate Chip Cookies are soft, chewy, and full of rich coconut flavor. These are always a hit, and are such a fun twist on the classic chocolate chip cookie!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 40 cookies
Calories: 177 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons coconut extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all purpose flour
- 1 1/2 cups semi-sweet chocolate chips
- 2 cups sweetened flaked coconut
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and then set aside.
- Add butter, sugars, eggs, and coconut extract to a large bowl. Using an electric mixer, beat over medium speed until nice and creamy, about 1 minute.
- In a medium sized bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to the butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
- Add chocolate chips and chopped sweetened flaked coconut to the dough and then stir to combine. Drop dough by rounded tablespoons onto prepared baking sheets, about 2-3 inches apart. Add a few more chocolate chips and flaked coconut to the top of the dough balls.
- Bake for 9-11 minutes (mine are ready at 10 minutes), then remove from the oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!
Cup of Yum
Notes
- Line the sheet pan with parchment paper. This will help prevent the cookies from spreading/sticking to the pan. It also makes clean up much easier.
- Use a cookie scoop to help scoop out the dough. This helps keep all of your cookies uniform in shape and size so that they will bake evenly.
- Storing: Store fully baked and cooled cookies in an airtight container on the counter for up to 4 days.
- Freezer Instructions: To freeze just the dough, place the prepared cookie dough into a freezer safe container and freeze for up to 3 months. I like to go ahead and roll the dough into balls before freezing so that they are ready to bake when you take them out of the freezer. You can either thaw the dough in the fridge before baking, or you can bake them frozen by adding 2-4 minutes onto your bake time. To freeze fully baked Coconut Chocolate Chip Cookies, place in a freezer safe container or zipper freezer bag and freeze for up to 3 months. Thaw on the counter before enjoying.
Nutrition Information
Calories
177kcal
(9%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
21mg
(7%)
Sodium
140mg
(6%)
Potassium
76mg
(2%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
157IU
(3%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 177
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 140mg | 6% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 157IU | 3% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.