These Coconut chocolate chip cookies are simple, reliable, and full of texture and flavor. If you like your cookies chewy with a crisp edge, and you're into coconut, this is the recipe you’ll keep coming back to.
Ingredients you will need
Flour: Use bread flour to make this coconut chocolate chip cookie recipe.
Shredded coconut: You will need the unsweetened kind.
Baking soda and baking powder
Salt
Butter: Use unsalted butter at room temperature.
Sugar: I like to use white granulated sugar as well as light brown sugar to make these coconut cookies.
Vanilla extract
Egg: You will need one large egg at room temperature.
Milk
Chocolate chips: I use semi-sweet chocolate chips but you can swap them with milk chocolate chips or chocolate chunks.
Are you looking for more delicious cookie recipes? Look no further! Check out these Chewy Peanut Butter Cookies, these Molasses Cookies with brown butter icing, or these buttery Cookie sticks with chocolate glaze.
Cooking tips
Use bread flour for maximum chewiness. All-purpose flour works, but the texture will be softer.
Don't skip chilling—even 15 minutes in the fridge helps the dough firm up and prevents excessive spreading.
Bake in batches to avoid overcrowding the oven and ensure even heat circulation.
Rotate trays halfway through baking if your oven has hot spots.
Use a scale for accurate measuring. It makes a huge difference in consistency, especially for flour and coconut.
How to make coconut chocolate chip cookies
Mix the dry ingredients: In a bowl, whisk together the bread flour, shredded coconut, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugars: In a stand mixer or with a hand mixer, beat the cold butter, brown sugar, white sugar, and vanilla extract for 2 minutes, until the mixture looks creamy and paste-like.
Add wet ingredients: Mix in the egg and milk until fully combined and smooth.
Combine and fold: Add the dry ingredients to the wet mixture and stir just until there are no dry spots. Fold in the chocolate chips.
Chill the dough: Place the cookie dough in the fridge while the oven preheats. This helps control spread and intensifies flavor.
Bake: Preheat oven to 355F (180C). Line two baking sheets with parchment paper and scoop 22 cookie dough balls (use a 2-tbsp cookie scoop), leaving 2 inches between them. Bake for about 12 minutes, or until the cookies are golden at the edges and no longer look wet on top.
Cool and enjoy: Let them cool for 5 minutes on the tray, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days—if they last that long!
Possible variations
Toasted coconut: Toast the shredded coconut for an extra-deep nutty flavor.
Add flaky sea salt on top before baking for a sweet-salty twist.
Mix in chopped nuts like macadamias or pecans for added crunch.
Storing and freezing tips
Store baked cookies in an airtight container at room temperature for up to 5 days, if they last that long, or freeze them in an airtight container with parchment between layers for up to 2 months. Thaw at room temperature before serving.
You can also scoop cookie dough balls and freeze them on a baking sheet. Once solid, transfer to a freezer-safe bag or container and freeze for up to 2 months. Bake directly from frozen, adding 1–2 extra minutes to the bake time.
Recipe card
Coconut Chocolate Chip Cookies
Equipment
- Digital kitchen scale
- Stand mixer or hand mixer and a large mixing bowl
- Mixing bowl
- Rubber spatula
- Cookie scoop (2-tablespoon cookie scoop)
- Parchment paper
Ingredients
- 150 g bread flour
- 120 g unsweetened shredded coconut
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120 g unsalted butter cold is fine
- 100 g brown sugar
- 100 g granulated white sugar
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 2 tablespoon whole milk
- 100 g semi-sweet chocolate chips
Instructions
- In a mixing bowl, combine the bread flour, shredded coconut, baking powder, baking soda, and salt. Mix well and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and large bowl), add the butter, brown sugar, white sugar, and vanilla extract. Beat for 2–3 minutes, or until the mixture is paste-like in consistency.
- Add the egg and milk, then beat until the mixture is fully incorporated and emulsified.
- Add the dry ingredients and mix just until no dry streaks remain—avoid overmixing.
- Fold in the chocolate chips. Place the bowl with the dough in the fridge while the oven preheats.
- Preheat the oven to 355F (180C) and line two baking sheets with parchment paper.
- Using a 2-tablespoon cookie scoop, portion out 22 dough balls onto the prepared sheets, leaving about 2 inches (5 cm) between each.
- Bake in batches for about 12 minutes, or until the cookies have spread, puffed up, no longer look wet on top, and the edges are golden brown.
- Remove from the oven and let the cookies cool on the tray for 5 minutes. Then transfer them to a wire rack to cool completely.
- Repeat with the remaining dough.
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