Name: Coconut Chocolate Chip Cookies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1 tsp kosher salt; 1½ cups granulated sugar; 1 cup butter; 2 large eggs; 1 tbsp vanilla extract; 3⅓ cups coconut; 1¼ cups Chocolate Chips

Photos of Coconut Chocolate Chip Cookies Recipe

How To Make Coconut Chocolate Chip Cookies

Delightfully chewy and rich, these easy-to-make chocolate chip cookies are leveled up a notch with shredded coconut and dark chocolate chips!

Preparation: 10 minutes

Cooking: 15 minutes

Chill and Cool Time: 35 minutes

Total: 1 hour

Serves:

Ingredients

2cupsall-purpose flour
1tspbaking powder
1tspkosher salt
1½cupsgranulated sugar
1cupbutter,(2 sticks) unsalted, at room temperature
2large eggs
1tbspvanilla extract
3⅓cupscoconut,unsweetened, shredded
1¼cupschocolate chips,semi-sweet

Instructions

Preheat the oven to 375 degrees F. Place a rack in the middle of the oven.
Line 2 baking sheets with silicone baking mats or parchment.
In a small mixing bowl, stir together the flour, baking powder, and salt. Set aside.
With an electric mixer or in a stand mixer with a paddle attachment, beat together the granulated sugar and butter on medium speed for 30 to 60 seconds until combined.
Scrape down the sides of the bowl with a bowl scraper and the beaters.
Add the 2 eggs and vanilla to the butter-sugar mixture and beat at medium speed for 20 to 30 seconds until no clumps or streaks remain.
Scrape down the sides of the bowl and the beaters.
Add the flour mixture and beat on low speed for 20 to 40 seconds just until almost all of the flour has been incorporated.
Add in the shredded coconut and chocolate chips and beat on low speed until the shredded coconut and chocolate chips are evenly incorporated.
If the dough feels very soft or warm at this point, chill the dough for 30 minutes if desired before scooping and baking to help the cookies keep their domed shape better.
Use a large cookie scoop (about 4 tablespoons) to scoop the dough out onto one of the baking sheets.
Space the cookies about 1½ inches apart.
Leave as-is for domed cookies, or flatten slightly with the bottom of a water glass for flat cookies.
Bake the cookies, 1 sheet at a time, for about 15 minutes.
Rotate the cookie sheet halfway through cooking so the cookies bake evenly. While the first batch bakes, scoop the cookies for the next batch.
The cookies are done when the bottoms are golden brown (which will be seen around the bottom edge) and the tops feel dry.
Cool the cookies on the baking sheet for about 5 minutes. Transfer to a wire rack to cool completely.

Recipe Notes

The cookies will be soft when first out of the oven but will firm up as they cool.
If preferred, or if crunched for time, bake 2 sheets at a time with 1 sheet in the upper third of the oven and the other in the lower third of the oven, switching the pans halfway through the baking time.
Cookies will keep in an airtight container for about 1 week, or in the freeze for 3 months. (Microwave frozen cookies for about 1 minute to warm.) The balls of unbaked cookie dough can also be frozen, then baked straight from the freezer and add a few extra minutes onto the bake time.

Nutrition

Calories: 259.62kcal
Fat: 14.62g
Saturated Fat: 9.99g
Trans Fat: 0.33g
Monounsaturated Fat: 2.31g
Polyunsaturated Fat: 0.45g
Carbohydrates: 30.27g
Fiber: 1.60g
Sugar: 20.58g
Protein: 2.61g
Cholesterol: 37.59mg
Sodium: 111.01mg
Calcium: 35.60mg
Potassium: 59.80mg
Iron: 1.00mg
Vitamin A: 71.36µg
Vitamin C: 0.44mg

Want to share your experience making these delectable coconut chocolate chip cookies or have any tweaks to the recipe? Head over to the Recipe Sharing section of our forum and join the discussion!