Coconut Chocolate Chip Cookies Recipe

Introduction

Coconut Chocolate Chip Cookies combine the rich, nutty flavor of toasted coconut with sweet, melty chocolate chips in every bite. These cookies are soft, chewy, and accented with browned butter for a deep, irresistible taste. Perfect for sharing with friends or enjoying with a glass of milk.

Ingredients

• 1 ½ cup shredded coconut (reserve ½ cup to sprinkle on top)
• 1 cup butter (browned)
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 ½ tsp vanilla extract
• 3 eggs (two whole eggs and 1 yolk, room temperature)
• 2 ¾ cup all-purpose flour
• 1 tsp salt
• ½ tsp cinnamon
• 1 tsp baking soda
• 2 ½ cups semi-sweet chocolate chips
• Flaky sea salt (optional, to sprinkle on top)

Instructions

1. Step 1: Preheat the oven to 325℉. Line a baking sheet with parchment paper. Spread the shredded coconut evenly on the sheet and bake for 4–5 minutes until slightly golden. Remove immediately and set aside, reserving ½ cup for later.
2. Step 2: In a small saucepan over medium-high heat, melt the butter, stirring continuously until it turns slightly brown and fragrant. Pour the browned butter into a heat-proof bowl and stir in the toasted coconut until coated. Cover and refrigerate until the butter reaches room temperature.
3. Step 3: Preheat the oven to 375℉. Line two baking sheets with parchment paper and set aside.
4. Step 4: In a mixing bowl, whisk together the brown sugar, granulated sugar, and the browned butter mixture until light and fluffy. Add the vanilla extract and mix briefly.
5. Step 5: Add the eggs and extra yolk one at a time, mixing for 10–15 seconds after each addition.
6. Step 6: Using a paddle attachment or spoon, mix in the cinnamon, salt, and baking soda. Scrape the bowl sides and mix for an additional 30 seconds.
7. Step 7: Gradually add the flour, mixing just until incorporated. Fold in the chocolate chips until evenly distributed.
8. Step 8: Drop the dough onto the prepared baking sheets using a ¼ cup scoop, leaving at least 2 inches between each cookie.
9. Step 9: Bake for 10 minutes or until the edges are lightly golden. Immediately sprinkle the reserved toasted coconut and flaky sea salt on top of each cookie.
10. Step 10: Let the cookies cool slightly, then serve and enjoy!

Tips & Variations

• Ensure the browned butter is cooled to room temperature before mixing to avoid scrambling the eggs.
• For extra chewiness, substitute half the all-purpose flour with bread flour.
• Try adding chopped macadamia nuts or pecans for additional crunch and flavor.
• If you prefer a less intense coconut flavor, reduce the shredded coconut by ¼ cup.
• Use dark chocolate chips instead of semi-sweet for a richer, slightly bitter contrast.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 2 months. To reheat, warm in a 300℉ oven for 5–7 minutes until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened shredded coconut?

Yes, unsweetened shredded coconut works well if you prefer less sweetness or to control sugar levels in the recipe.

Can I make the dough ahead of time?

Absolutely! Chill the dough in the refrigerator for up to 24 hours before baking. This can enhance the flavors and texture of the cookies.

Coconut Chocolate Chip Cookies Recipe

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★★★★★

4.4 from 93 reviews

These Coconut Chocolate Chip Cookies combine toasted shredded coconut and browned butter with rich semi-sweet chocolate chips for a chewy, flavorful treat topped with a sprinkle of flaky sea salt. Perfectly baked until golden at the edges, these cookies offer a delightful balance of sweet, nutty, and salty flavors.

• Author: lina
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes
• Yield: 20 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Toasted Coconut and Butter Mixture

• 1 ½ cup shredded coconut (reserve ½ cup to sprinkle on top)
• 1 cup butter (browned)

Cookie Dough

• 1 cup brown sugar
• ½ cup granulated sugar
• 2 ½ tsp vanilla extract
• 3 eggs (two whole eggs & 1 yolk, room temperature)
• 2 ¾ cup all-purpose flour
• 1 tsp salt
• ½ tsp cinnamon
• 1 tsp baking soda
• 2 ½ cups semi-sweet chocolate chips

Topping

• Reserved ½ cup toasted shredded coconut
• Flaky sea salt (optional, to sprinkle on top)

Instructions

1. Toast the Coconut: Preheat the oven to 325℉. Line a cookie sheet with parchment paper. Spread the shredded coconut evenly on the sheet and bake for 4-5 minutes until it turns slightly golden brown. Remove immediately and set aside, reserving ½ cup for topping.
2. Browning the Butter: In a small saucepan over medium-high heat, melt 1 cup of butter. Stir continuously until the butter browns slightly and develops a nutty aroma, then remove from heat. Transfer the browned butter to a heat-proof bowl and stir in the toasted coconut until coated. Cover with plastic wrap and refrigerate until the butter reaches room temperature.
3. Prepare for Baking: Preheat the oven to 375℉. Line two baking sheets with parchment paper and set aside.
4. Mix Sugars and Butter Mixture: In a mixing bowl, combine the brown sugar, granulated sugar, and the browned butter-coconut mixture. Use a whisk attachment to beat until light and fluffy.
5. Add Vanilla and Eggs: Mix in the vanilla extract for 10 seconds, then add the eggs and yolk one at a time, mixing each for 10-15 seconds until fully incorporated.
6. Incorporate Spices and Leavening: Attach the paddle mixer and mix in the cinnamon, salt, and baking soda. Scrape down the bowl sides and mix for another 30 seconds to fully combine.
7. Add Flour and Chocolate Chips: Gradually add the all-purpose flour, mixing slowly until fully blended. Fold in the semi-sweet chocolate chips until just mixed.
8. Scoop and Bake: Using a ¼ cup cookie scoop, portion the dough onto prepared baking sheets, leaving at least 2 inches between cookies. Bake for approximately 10 minutes or until edges are slightly golden brown.
9. Top and Serve: Immediately after baking, sprinkle each cookie with the reserved toasted coconut and flaky sea salt if using. Allow to cool slightly, then serve and enjoy.

Notes

• For best results, ensure the butter is browned gently and not burnt to avoid a bitter taste.
• Using room temperature eggs helps the batter mix more evenly.
• Reserve the toasted coconut separately to maintain its texture and for topping.
• Flaky sea salt on top enhances the flavor by balancing the sweetness.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Coconut Chocolate Chip Cookies, Browned Butter Cookies, Toasted Coconut Cookies, Chewy Chocolate Chip Cookies, Homemade Cookies