These chocolate chip coconut cookies have been a favorite of mine for years. The shredded coconut adds a sweet, buttery note and keeps the cookies wonderfully chewy. I use a mix of milk and semi-sweet chocolate chips so they appeal to everyone, and best of all, the dough needs no chilling.
These cookies are always a crowd-pleaser, even with folks who say they don’t usually love coconut. They’re buttery, sweet, and perfectly chewy—exactly what you want from a cookie.
If you enjoy coconut desserts, try other favorites like the best coconut cake or lemon coconut white chocolate cookies on my blog.
Why You Will Love This Recipe
- Quick & Easy: Made in one bowl using pantry staples.
- So Moist: Shredded coconut keeps the cookies extra chewy and moist.
- No Chilling Required: The dough can be baked right away, so you’ll have cookies in under an hour.
Ingredient Notes
Full ingredient measurements and instructions are in the recipe card below.
- Butter: Salted butter works well; unsalted is fine too—just adjust salt if needed.
- Eggs: Use room-temperature eggs for best texture. If short on time, place them in warm water for 5 minutes to take the chill off.
- All-purpose flour: For accuracy, weigh your flour. If using cups, spoon flour into the cup lightly rather than scooping to avoid packing.
- Chocolate chips: I like a mix of milk and semi-sweet chips for balanced sweetness.
- Coconut: Use sweetened shredded coconut. Avoid large coconut flakes, which change the texture.
Step by Step Instructions
Step 1: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
Step 2: In a stand mixer fitted with a paddle attachment, beat the butter with the brown and granulated sugars on medium-high until light and fluffy, about 3–4 minutes. Add eggs one at a time on low speed, then beat in the vanilla.
Step 3: Add the baking powder, baking soda, salt, and flour slowly, mixing just until combined. Stop when a few streaks of flour remain to avoid overmixing.
Step 4: Fold in the chocolate chips and shredded coconut until evenly distributed.
Step 5: Scoop dough into cookie balls. A 3-tablespoon scoop makes a generous cookie; place 8–9 per sheet so they have room to spread.
Step 6: Bake 11–14 minutes, or until edges turn golden brown. Remove from the oven and allow cookies to set briefly on the sheet before transferring to a rack to cool completely.
Expert Baking Tips
If a cookie spreads unevenly, use a small spatula to nudge the edges into a round shape while the cookie is still warm on the baking sheet. Do this immediately after they come out of the oven before they cool and set.
We include both cups and grams in the recipe: grams are more precise, especially for flour. If you don’t have a scale, spoon flour into the measuring cup to keep it light and fluffy rather than packed down.
If you prefer, you can omit the coconut and still have an excellent chocolate chip cookie. The recipe is versatile and works well with other mix-ins.
FAQ
Yes — the recipe scales down easily.
Cookies can spread if there’s not enough flour, or if the leavening (baking powder or soda) is expired. Chilled dough can also help control spreading.
Yes. If skipping chocolate chips, increase the coconut to about 2 cups for balance.
Storing and Freezing
Store baked cookies in an airtight container at room temperature for 3–4 days. For longer prep, shaped dough can be refrigerated for up to a week.
You can freeze baked cookies in an airtight container for 2–3 months. Thaw briefly before serving. Cookie dough balls also freeze well so you can bake single batches as needed.
Other Cookie Recipes to Try
Graham Cracker S’more Cookies
Oatmeal Chocolate Chip Cookies
Salted Chocolate Chunk Cookies
Follow me on Instagram @thesaltedsweets and tag me if you make these—I love seeing your photos and feedback. If you try the recipe, please leave a star review below!
Chocolate Chip Coconut Cookies
Brooke Homec
Ingredients
- 1 cup (227 g) butter
- 1 cup (220 g) brown sugar
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups (420 g) all-purpose flour
- 1½ cups (255 g) chocolate chips (mix of milk and semi-sweet)
- 1½ cups (135 g) sweetened shredded coconut
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- Beat butter with both sugars until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, then beat in vanilla.
- Slowly add baking powder, baking soda, salt, and flour, mixing until just combined.
- Fold in chocolate chips and shredded coconut.
- Scoop dough into balls (about 3 tablespoons each) and space 8–9 per sheet.
- Bake 11–14 minutes until edges are golden. Cool briefly on the sheet, then transfer to a rack to cool completely.
Notes
Butter and eggs should be slightly cool—not fully chilled and not completely room temperature. Let them sit 15–30 minutes before mixing. While chilling the dough isn’t necessary, it can improve flavor and reduce spreading. We include both cups and grams; weighing ingredients yields the most consistent results.
Nutrition
Calories: 226 kcal
Carbohydrates: 32 g • Protein: 2 g • Fat: 11 g • Sugar: 21 g