These Coconut Chocolate Chip Cookies are soft and chewy with the perfect amount of crunch. With chocolate chips, toasted coconut, and macadamia nuts in every bite, they offer a delicious twist on the classic.
Why You’ll Love This Recipe
- Perfect Texture: These chocolate chip cookies with coconut are soft and chewy with just the right amount of sweetness and crunch.
- Amazing Flavor: Each bite is packed with rich chocolate and buttery macadamia nuts and full of coconut flavor for a cookie that’s hard to resist.
- Great for Sharing: This coconut chocolate chip cookie recipe makes a large batch, so you can serve them at parties, bring them to bake sales, or give them as cookie gifts to your friends and family.
If you love coconut, be sure to check out our Almond Joy brownies and strawberry coconut cake next.
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Ingredients
- Dry Ingredients: You’ll need all-purpose flour as the base for the dough, baking soda to help the coconut and chocolate cookies rise, and salt to enhance the flavors.
- Wet Ingredients: Butter adds richness, white and brown sugar add sweetness, and eggs provide moisture and act as a binder.
- Flavorings: I used a combination of vanilla and coconut extracts to enhance the flavors.
- Mix-ins: You’ll need chocolate chips (semi-sweet or milk), shredded toasted coconut, and chopped macadamia nuts.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free baking blend containing xanthan gum.
- Dairy-Free: Use plant-based butter and non-dairy chocolate chips for a dairy-free version.
- Double Chocolate Coconut Cookies: Replace ½ cup of the flour with cocoa powder and use all dark chocolate chips or a mix of dark and milk chocolate chips for extra chocolate flavor.
How to Make Chocolate Chip Coconut Cookies
To get started making these coconut cookies with chocolate chips, line a baking sheet with parchment paper and preheat your oven to 350°F.
- Step 1: Combine the wet ingredients. Cream the butter and sugars together, then mix in the eggs.
- Step 2: Add flavorings and dry ingredients. Mix in the baking soda, salt, vanilla, and coconut extract. Continue mixing while slowly adding the flour, a little at a time.
- Step 3: Add the mix-ins. Fold the chocolate chips, coconut, and macadamia nuts into the dough.
- Step 4: Roll and bake. Roll the dough into 1-inch balls and bake for 9-10 minutes. After cooling, enjoy with your favorite beverage like warm milk and cinnamon.
Expert Tips
- Toast the nuts: For best results, place the nuts on a parchment-lined baking sheet and toast them in a 300-325°F oven for 10-15 minutes, stirring every 5 minutes.
- Use room temperature ingredients: Allow both the eggs and butter to come to room temperature, as this helps the dough mix more evenly.
- Measure the flour properly: I recommend using the spoon and level method for measuring the flour rather than scooping it directly from the bag. This will keep the cookies from becoming dense and dry.
- Chill the dough: After mixing, you can place the dough in the fridge for 15-30 minutes to help prevent the cookies from spreading too much during baking. This makes a thicker, softer cookie.
Serving Suggestions
- Keep the coconut vibes going and enjoy some cookies with a mug of this coconut milk hot chocolate.
- Add them to a cookie tray along with these white chocolate chip cookies and oatmeal raisin cookies.
- Crumble some of these cookies onto vanilla ice cream and top with homemade hot fudge for a decadent dessert.
Recipe FAQs
If you’re unable to find toasted coconut or already have some shredded coconut on hand, it’s easy to toast it yourself. One way is to add it to a dry skillet and toast over medium heat, stirring frequently for 3-5 minutes until golden brown. Alternatively, you can toast it on a baking sheet in a 325°F oven for 5-10 minutes, stirring every few minutes. With both methods, be sure to transfer the toasted coconut to a plate immediately to stop the cooking process and avoid burning.
Store the cookies in a single layer in an airtight container at room temperature for 4-5 days. You can also freeze them for up to 3 months. Thaw the cookies at room temperature before serving.
Yes! Scoop the dough into balls and freeze them on a parchment-lined baking sheet. Then, transfer the dough balls to a freezer-safe bag or container and freeze for up to 3 months. Bake from frozen, adding an extra 1-2 minutes to the total time.
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Coconut Chocolate Chip Cookies
Ingredients
- 2 cups Butter at room temp
- 1 ½ cups Sugar
- 2 cups Brown Sugar
- 3 Eggs
- 1 ½ teaspoons Baking Soda
- 1 ½ teaspoons Salt
- 2 tablespoons Vanilla
- 2 teaspoons Coconut Extract
- 5 cups Flour
- 4 cups Chocolate Chips
- 2 cups Shredded Coconut toasted
- ½ cup Macadamia Nuts coarsely chopped and toasted
Instructions
- Cream butter and sugars.
- Add in eggs and mix.
- Then add in baking soda, salt, vanilla, and coconut extract.
- Continue mixing while adding in flour slowly, about a cup at a time.
- When combined fold in chocolate chips, coconut and macadamia nuts.
- When combined roll in to 1 inch small balls and bake on non-stick or greased baking sheet at 350 degrees for 9-10 mins. or slightly golden.
Video
Notes
- Toast the macadamia nuts in the oven at 300-325°F for 10-15 minutes. Remove the tray every 5 minutes to stir the nuts around.
- Measure the flour using the spoon and level method to avoid dense or dry cookies.
- If your kitchen is warm, you may need to chill the dough for about 30 minutes before rolling and baking.
Nutrition
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susan SChafer says
How many cookies does this recipe make?
Desarae says
About 3 dozen!
Emily Kemp says
MmmI love cookies with coconut, these look delicious!
Kissy says
Can you bake without coconut or nuts and it be fine, or will I need to change up the amount of ingredients?
Desarae says
yes! I've omitted the coconut and the nuts and they were perfect!