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Coconut Chocolate Chip Cookies

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These coconut chocolate chip cookies are the perfect balance of crispy edges and chewy centers, packed with toasted coconut and gooey chocolate chips. Quick to make and irresistibly delicious, they’re a tropical twist on classic cookies.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups (120g) sweetened shredded coconut, toasted
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • Optional: 1/2 cup (60g) chopped pecans or walnuts
  • Optional: 1/2 cup (80g) dark chocolate chunks
  • Optional: 1/2 cup (80g) mini marshmallows

Instructions

  1. Toast the coconut: Place shredded coconut in a dry skillet over medium heat, stirring frequently for 3-5 minutes until golden and fragrant, or spread on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring halfway. Set aside to cool.
  2. Cream the butter & sugars: In a large bowl, combine softened butter, brown sugar, and granulated sugar. Beat with a hand mixer or stand mixer on medium speed for 2-3 minutes until light and fluffy.
  3. Add eggs & vanilla: Add eggs one at a time, mixing well after each. Add vanilla extract and beat until fully incorporated.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Slowly add dry ingredients to the wet mixture, mixing on low speed or by hand just until flour disappears.
  5. Fold in toasted coconut & chocolate chips: Stir in toasted coconut and chocolate chips. Add optional mix-ins if desired.
  6. Chill the dough (optional): Cover the bowl and chill for 30 minutes in the fridge for thicker cookies and intensified flavor.
  7. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop & shape cookies: Using a 2-tablespoon cookie scoop or spoon, drop dough onto prepared sheets, spacing 2 inches apart. Optionally, press extra chocolate chips and coconut bits on top.
  9. Bake for 10-12 minutes, until edges are golden and centers look set but still soft.
  10. Cool: Allow cookies to rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Toast coconut carefully as it burns quickly. Chilling the dough helps cookies hold their shape and enhances flavor. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and dairy-free chocolate chips. Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://tempotaste.com/coconut-chocolate-chip-cookies-recipe-easy-crispy-and-chewy-toasted-bites/