These Coconut Chocolate Chip Cookies are from Mimi Council’s Cookbook ‘Cookies for Everyone’ and they are officially one of my favorite cookies! The coconut adds a lightness to the classic chocolate chip cookie. They’re perfectly chewy and perfectly sweet!
This recipe can be found on page 21 of Cookies for Everyone, named ‘Dad’s Coconut Chocolate Chip Cookies’. Get the cookbook for more tips, tricks and delicious cookie recipes! The book also includes notes on how to make the recipes gluten-free and how to bake them at high altitudes.
Quick Tips
- Use a cookie dough scoop to easily portion your cookies and keep your hands clean
- Add more chocolate chips to the baked cookies right when they come out of the oven to make them extra pretty!
- Use a round cookie cutter or a glass to swirl around the hot cookies to make them perfectly round
Equipment
- Hand mixer or stand mixer
- Mixing bowls or stand mixer bowl
- Whisk
- Measuring cups/spoons or a kitchen scale
- Silicone spatula
- Cookie sheets
- Parchment paper (optional)
Ingredient Notes
- Dark brown sugar: dark brown sugar is recommended for this recipe, but light brown sugar can be substituted
- Unsweetened wide-flake coconut: wide-flake coconut is recommended for this recipe, but I couldn’t find it in stores so I used shredded coconut. Just make sure it’s unsweetened!
- All of the other ingredients are simple and can likely be found in your own kitchen (salted butter, cane sugar, vanilla extract, eggs, all-purpose flour, baking soda, fine sea salt and semi-sweet chocolate chips)
Try some of these other cookie recipes from Mimi!
How to make Coconut Chocolate Chip Cookies
These cookies can be easily thrown together in just two bowls using a hand or a stand mixer!
First, preheat your oven to 375 degrees.
Prepare your cookie sheets by lining them with parchment paper or greasing them with baking spray.
In a large mixing bowl or a stand mixer, add the butter, cane sugar, dark brown sugar and vanilla extract. Mix on low speed until the ingredients are well-combined. Scrape down the bowl once complete.
Add in the eggs and mix lightly, just enough to break the yolks.
In a separate bowl, whisk together the dry ingredients (flour, baking soda and sea salt).
Add the flour mixture to the wet ingredients, then mix on low until just combined.
Add the chocolate chips (reserving some for topping the cookies after they come out of the oven) and coconut. Mix until a stiff dough forms.
Use your hands or a cookie dough scoop to ball the cookie dough (makes about 24 cookies). Place them on the prepared cookie sheet at least 1 inch apart.
Bake for 11 minutes or until the cookies are browned on the edges and the bottom.
Top with additional chocolate chips, if desired. Then allow them to cool to room temperature and enjoy!
Store in an airtight container at room temperature for up to seven days.
Try some of my other favorite cookies!
Coconut Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat the oven to 375 degrees.
- Prepare 2 cookie sheets by lining them with parchment paper or greasing them with baking spray.
- In a large mixing bowl or a stand mixer, add the butter, cane sugar, dark brown sugar and vanilla extract. Mix on low speed until the ingredients are well-combined. Scrape down the bowl once complete.
- Add in the eggs and mix lightly, just enough to break the yolks.
- In a separate bowl, whisk together the dry ingredients (flour, baking soda and sea salt).
- Add the flour mixture to the wet ingredients, then mix on low until just combined.
- Add the chocolate chips (reserving some for topping the cookies after they come out of the oven, if desired) and coconut. Mix until a stiff dough forms.
- Use your hands or a cookie dough scoop to ball the cookie dough (makes about 24 cookies). Place them on the prepared cookie sheet at least 1 inch apart.
- Bake for 11 minutes or until the cookies are browned on the edges and the bottom.
- Top with additional chocolate chips, if desired. Then allow them to cool to room temperature and enjoy!
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