Oh my goodness, get ready for your new favorite cookie: my Chewy Coconut Chocolate Chip Cookies! These aren’t just any chocolate chip cookies; they’re a little vacation in every bite. I remember the first time I threw in some shredded coconut – it was a total happy accident, and BAM! A flavor explosion happened. Seriously, the combo of sweet, chewy coconut with melty chocolate chips nestled in a perfectly chewy cookie is just heaven. They’re simple, surprisingly quick, and smell absolutely divine while baking. Trust me, these Coconut Chocolate Chip cookies are going to be a HUGE hit!

Why You’ll Love These Coconut Chocolate Chip Cookies

Get ready to fall head over heels for these cookies! Here’s why:

Super Easy to Make: Seriously, you just mix everything up! No fancy tricks needed.
Perfectly Chewy Texture: They’re not cakey, not crispy, but that delightful chewy middle that melts in your mouth.
Tropical & Chocolatey Bliss: That amazing combo of sweet coconut and rich chocolate chips is pure magic.
Quick Baking Time: Ready in a flash, perfect for when a craving strikes!
Crowd-Pleaser Guaranteed: Everyone, and I mean *everyone*, loves these.
Versatile Treat: Great with coffee, milk, or just on their own anytime!

Gather Your Ingredients for Coconut Chocolate Chip Cookies

Okay, let’s get our goodies ready! This is what you’ll need to whip up a batch of these incredible Coconut Chocolate Chip Cookies. Don’t worry, it’s all pretty standard stuff, but paying attention to the little details makes all the difference, trust me!

1 cup unsalted butter, make sure it’s softened so it creams nicely!
3/4 cup granulated sugar
3/4 cup packed brown sugar (this is key for that chewy texture!)
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded sweetened coconut (I love the sweet kind for this!)
1 cup chocolate chips (your favorite kind, of course!)

Step-by-Step Guide to Making Coconut Chocolate Chip Cookies

Alright, let’s get our hands a little messy and bake up some magic! Making these Coconut Chocolate Chip cookies is a breeze, but paying a bit of attention to each step really makes them shine. You’ll see! First things first, let’s get that oven all nice and toasty. Preheat it to 375°F (that’s 190°C for those not using Fahrenheit often!). And grab some baking sheets – lining them with parchment paper is a lifesaver for cleanup, trust me, no stuck cookies here. Now, onto the dough!

Mixing the Cookie Dough

Grab your biggest mixing bowl. We want to cream together that softened butter, the granulated sugar, and the all-important packed brown sugar. Beat it until it gets all light and fluffy – this is where we build that amazing texture! You can find more tips on achieving that perfect base in my Best Gooey Chocolate Chip Cookies recipe. Then, crack in your two large eggs, one at a time, giving it a good mix after each. A little splash of vanilla extract goes in next for that classic cookie flavor. In a separate bowl, take a minute to whisk together your flour, baking soda, and salt. This makes sure everything is evenly distributed so you don’t get pockets of salt or baking soda. Now, slowly add those dry ingredients to your wet ingredients. Mix it only until it’s *just* combined. Seriously, don’t overmix! We want tender cookies, not tough ones. Think of it like giving them a gentle hug, not a wrestling match.

Adding the Stars: Coconut and Chocolate

Okay, this is where the fun really starts! Gently fold in that shredded sweetened coconut and those glorious chocolate chips. Make sure to stir them in until they’re just evenly distributed throughout the dough. You don’t want to overwork the dough at this stage either. Just a few gentle stirs to get everything nestled in there. The goal is to have those delicious little bits of coconut and chocolate in every single bite!

Baking Your Coconut Chocolate Chip Cookies to Perfection

Now it’s time to get these beauties into the oven! Scoop out rounded tablespoons of dough and plop them onto those parchment-lined baking sheets. Leave about 2 inches between each one because they will spread a bit. If you’re aiming for super crispy edges or a chewier texture, you can check out my pan-banging cookie secrets, though these are already designed for chewiness! Pop them into your preheated oven and bake for about 9 to 11 minutes. You’re looking for edges that are a beautiful golden brown, but the centers should still look a little soft. That’s the secret to a perfectly chewy cookie! Don’t try to move them right away when they come out – let ’em hang out on the baking sheet for a few minutes to firm up just a touch. Then, carefully transfer them to a wire rack to cool completely. If you try to grab them too soon, they might crumble. Patience, my friend!

Tips for the Best Coconut Chocolate Chip Cookies

Alright, you’ve made the dough, you’re about to bake, but let me give you a couple of little secrets to make these Coconut Chocolate Chip cookies absolutely *perfect*. Little tweaks can make a huge difference, and I’ve tried them all!

First off, for that extra depth of flavor, try toasting your shredded coconut! Just spread it on a little baking sheet and pop it in the oven for a few minutes until it’s lightly golden and smells amazing. Keep a close eye on it – it goes from golden to burnt lickety-split! Let it cool completely before stirring it into your dough. It adds this warm, toasty, almost nutty flavor that takes the cookies to a whole new level. And for ultimate chewiness, which is what we’re going for here, make sure your brown sugar is nice and packed. It has more moisture than granulated sugar, and that’s exactly what we want!

Ingredient Notes and Substitutions for Coconut Chocolate Chip Cookies

Let’s chat about a few things in this recipe that you might be wondering about! First, the coconut. I used sweetened shredded coconut because it gives us that lovely sweet tropical vibe and helps keep the cookies moist. If you’re feeling adventurous or just prefer it, you can *totally* use unsweetened shredded coconut! Just know that your cookies might not be quite as sweet overall, which is where those chocolate chips really need to shine. You could also give the unsweetened a little boost by adding an extra tablespoon of brown sugar to the dough. And for the chocolate chips, use whatever you adore! Semi-sweet is a classic for a reason, but milk chocolate lovers, dark chocolate enthusiasts, or even mini chips will work beautifully. The main thing is to have fun with it!

Storage and Reheating

Once these delicious Coconut Chocolate Chip cookies have cooled completely, you’ll want to store them so they stay perfectly chewy. Stash them in an airtight container at room temperature. They usually stay wonderfully fresh for about 3-4 days! If you want to warm one up for a little treat, just pop it in the microwave for about 10 seconds. It makes them taste like they just came out of the oven!

Frequently Asked Questions about Coconut Chocolate Chip Cookies

Got some burning questions about these tropical little treats? I’ve got you covered! Here are some things folks often ask:

Can I make these cookies vegan?

Oh, absolutely! To make these Coconut Chocolate Chip cookies vegan, you’ll want to swap out the butter for vegan butter sticks – use the kind that comes in a block, not the soft tub stuff, as it behaves more like real butter in baking. For the eggs, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes) or a commercial egg replacer. Easy peasy!

Why are my cookies flat and crispy instead of chewy?

This is a common cookie conundrum! Often, flat cookies happen when the butter is too soft or even melted when you start creaming it. Make sure your butter is just softened, cool to the touch but pliable. Also, over-baking will definitely crisp them up. Pull them out when the edges are golden but the centers still look a bit underdone – they’ll finish setting up on the hot pan. And remember, using more brown sugar than granulated sugar also helps keep them nice and chewy!

How long do these coconut cookies last?

These chewy delights are best enjoyed fresh! Once they’ve completely cooled, store them in an airtight container at room temperature. They should stay wonderfully chewy and delicious for about 3 to 4 days. If they somehow last that long, that is!

Can I use shredded unsweetened coconut instead of sweetened?

You sure can! If you use unsweetened shredded coconut, the cookies might not be quite as sweet. To compensate, you could add an extra tablespoon or two of brown sugar to the dough. It’s a little adjustment, but totally doable if unsweetened is what you have on hand!

Nutritional Information

Just a little heads-up, these numbers are estimates, okay? They can totally change depending on the brands you use and even how big you make your cookies. But for a standard serving of one of these amazing Coconut Chocolate Chip Cookies, you’re looking at roughly 180 calories, about 10g of fat, and around 22g of carbs. You’ll also get about 2g of protein and roughly 15g of sugar. Enjoy them guilt-free!

Coconut Chocolate Chip Cookies

Author: freddyrecipes.com
Total Time: 25 min
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Chewy cookies with a tropical twist of coconut and rich chocolate chips.

Ingredients

Scale

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded sweetened coconut
1 cup chocolate chips

Instructions

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the shredded coconut and chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra chewy cookies, use more brown sugar than granulated sugar.
You can toast the shredded coconut before adding it to the dough for a deeper flavor.
Store cooled cookies in an airtight container at room temperature.

Prep Time: 15 min
Cook Time: 10 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 75mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: coconut chocolate chip cookies, chewy cookies, easy cookie recipe, homemade cookies, tropical cookies