Coconut Chocolate Chip Cookies Recipe

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Coconut Chocolate Chip Cookies – soft, chewy, and buttery cookies loaded with shredded coconut and chocolate chips. A must try cookie recipe for coconut fans!

Coconut and chocolate are one of my favorite flavor combinations. I am also a huge fan of Chocolate Dipped Macaroons and Almond Joy Cheesecake. Oh my.

stack of Coconut Chocolate Chip Cookies

Chewy Coconut Chocolate Chip Cookies

We love coconut at our house, so these coconut chocolate chip cookies were a huge hit. They are soft and chewy, and the edges have that golden brown crunch. Coconut flakes add great texture, and chocolate chips make them ooey gooey and decadent.

The coconut extract adds great flavor, so don’t leave it out. You should be able to find it on the baking aisle of most grocery stores, but you can also buy it online at amazon.

I used semi sweet chocolate chips in my cookies because I love the way they melt, but you can use milk chocolate chips if you prefer. Or go crazy and use some of both!

If you have an obsession for chocolate and coconut like I do, you are going to love this recipe!!

warm chocolate chip and coconut cookie on a piece of waxed paper

How to Make Chocolate Chip and Coconut Cookies

Ingredients you will need for these cookies:

  • butter
  • granulated sugar (white sugar)
  • eggs
  • coconut extract
  • all purpose flour
  • baking soda
  • baking powder
  • salt
  • sweetened flaked coconut
  • chocolate chips

Cream butter and sugar in a large mixing bowl. Beat in eggs and coconut extract. Whisk together the flour, baking powder, baking soda, and salt. Stir into the wet mixture with the coconut and chocolate chips.

Drop by rounded spoonfuls on a lightly greased or silpat lined cookie sheet. Bake at 375° for 9-10 minutes or till lightly browned.

This recipe makes about 4 dozen cookies.


-To get bakery style cookies, press a few chocolate chips onto the top of each cookie dough ball before you place them in the oven. It only takes a few seconds, and makes for really pretty cookies.

-I like to use a small scoop when forming my cookies, it is much easier to get them the same size. They bake more evenly when they are a uniform size.

chocolate chip cookies with shredded coconut on a cooling rack

How to Store Chocolate Chip Cookies with Shredded Coconut

They will stay fresh in an airtight container at room temperature for up to a week. They freeze well, so you can have cookies on hand all the time! After they cool completely, I place them in gallon size freezer ziplock bags.

If you prefer freshly baked cookies, you can also freeze them as cookie dough balls. Just roll into balls and place on a baking sheet or plate. Freeze for about an hour, then place in freezer ziplock bags. You can bake them frozen, but you will need to add a few more minutes to the cooking time.

What kind of coconut should I use in these cookies?

I like using sweetened flaked coconut, but you can use unsweetened coconut chips if you prefer. I used the coconut raw, but you can toast it first if you prefer.


If you like this zucchini bread, please leave a comment and be sure to rate the recipe below!


coconut chocolate chip cookies recipe photo collage



Yield: 4 dozen

Coconut Chocolate Chip Cookies

Coconut Chocolate Chip Cookies

Soft chocolate chip cookies with sweetened flaked coconut.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1 cup butter, softened to room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp coconut extract
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 cup sweetened flaked coconut
  • 2 cups chocolate chips


  1. Preheat oven to 375 degrees.
  2. Cream butter and sugar in a large mixing bowl. Beat in eggs and coconut extract.
  3. Whisk together the flour, soda, salt, and baking powder in a small bowl. Stir into the creamed mixture with the coconut and chocolate chips.
  4. Roll dough into balls and place on lightly greased or silpat lined cookie sheets.
  5. Bake at 375° for 9-10 minutes or till lightly browned around the edges. Let sit on the pan for about 5 minutes, then remove to cooling racks.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 128 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 18mg Sodium: 119mg Carbohydrates: 17g Fiber: 1g Sugar: 11g Protein: 1g

I first shared the recipe for these  Cookies over at Ashlee Marie. Ashlee is one of my blogging BFF’s. She’s talented, creative, cute, and just plain fun to be around. She makes the most amazing cakes I have ever seen!




  1. I made these for my family & they loved them!

  2. I assume I add 2 eggs to this recipe?

  3. Oh my goodness, these look scrumptious! Coconut and chocolate is my favorite!!!

  4. These cookies sound awesome!. I am doing a mini feature this evening and sending my readers over!

    Extreme Personal Measures

  5. Howdy!

    Gotta love chocolate chip cookies!!

    I am so happy to have found your blog. I am stopping in from the Ultimate Blog Party and this is my very first year participating and this is SO VERY exciting!! LOL

    Have a very blessed day!! :0)

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