Chocolate chip coconut cookies
Is there anything better than warm chocolate chip cookies? Actually YES… warm chewy chocolate chip coconut cookies are EVEN TASTIER! Bake up a batch of these gourmet cookie shop favorites and get ready for a rich buttery treat with crispy edges and a chewy center!
This recipe is definitely my family’s favorite cookie! There is something very comforting about a classic chocolate chip cookie, but the coconut really sets it apart from the rest! I used sweetened shredded coconut and coconut extract to really bring out the rich “coconutty” flavor! For an extra decadent treat, sandwich 2 cookies together with my favorite butter cream frosting. The creamy frosting with a hint of almond combined with the coconut chocolate chip cookies tastes OUT OF THIS WORLD. My Frosting recipe HERE.
Chewy Chocolate Chip Coconut Cookies
Rich buttery chocolate chip coconut cookies with crispy edges and a chewy center. These delicious cookies will become a household favorite!
Ingredients
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup salted butter, softened (2 sticks)
- 1 egg
- 1/2 tsp vanilla
- 1/2 tsp coconut extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup shredded coconut
- 1 bag semi sweeet chocolate chips (2 cups)
Instructions
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1. Heat oven to 375 degrees F.
2. In a large bowl, beat both sugars, butter, vanilla, coconut extract, and egg with an electric mixer or kitchen aid on medium speed. Stir in flour, baking soda, and salt till dough is stiff. Stir in shredded coconut and chocolate chips.
3. Drop dough in 1-1.5 inch balls over an ungreased cookie sheet. I like mine a bit larger so I go with 1.5 inch dough balls. Flatten a bit with the palm of your hand.
4. Bake 8 minutes or until light brown on edges (soft center). Cool 1 minute on cookie sheet, and 2 more minutes on a wire rack.
Recipe Notes
I LIKE MY COOKIES ON THE FLAT SIDE SO THIS RECIPE USES A TOUCH LESS FLOUR. IF YOU LIKE YOUR COOKIES A LITTLE MORE ON THE ROUDED SIDE, TRY ADDING 1/4 CUP FLOUR TO THE RECIPE.
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I’m trying out the recipe but I assume you heat the butter with the egg and sugars?
I don’t think so- I believe you can just cream them together. 🙂
Good morning I love this recipe and just wondering if you use sweetened coconut or unsweetened ?
Thank you
Rita
I use sweetened as specified within the body of the post. Hope you love the cookies.
Is the cream cheese frosting linked the same as a buttercream frosting ?
my buttercream frosting has a bit of cream cheese in the recipe. yes its the same.
Is there a Keto version of your wonderful cookies? 🙂
Yes, please!! Thinking a combo of almond and coconut flour and of course subbing sugar for monk fruit or erythritol
These were amazing and we our super fussy and this is going on our favorites. I did use extra flour as we like a thicker cookie and I was out of coconut extract( used more vanilla) and used unsweetened coconut and we thought the taste was perfect. But we know we will love the coconut extract when I make them next time… thank you for sharing.
Brenda Keller
Hello, did you combine dry ingredients together ?
yes
You had mentioned that you’d like to know if anyone made substitutions and how it worked out. I ordered groceries and they were out of coconut and didn’t have coconut extract. So I went to a specialty market and found Bob’s Red Mill shredded unsweetened coconut and Big Tree Farms organic Golden Coconut Sugar. Used that sugar in place of granulated sugar and increased vanilla extract to 1 tsp. The cookies turned out so delicious!