Coconut Chocolate Chip Cookies
- By Amy Dong
- Updated Apr. 2, 2026
These coconut chocolate chip cookies are extra chewy in the middle, crisp on the edges, and full of melty chocolate. The coconut blends right into the cookies, giving them a chewy texture that’s hard to beat.
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Amy’s Notes
These Coconut Chocolate Chip Cookies are one of my favorite cookie recipes to share with my family of now-grown boys, as well as all my cookie-loving friends. Someone always asks for the recipe. These cookies are:
- Soft and Chewy in Texture: The secret ingredient is cornstarch, which creates a super chewy cookie. Shredded coconut also assists with the chewy center with lightly crisp edges, similar to these Chewy M&M Coconut Cookies.
- Rich in Coconut Flavor: Shredded sweetened coconut melts into the dough, adding a warm, nutty flavor that makes them stand out.
- Loaded with Chocolate: An abundance of semi-sweet chocolate chips give every bite a rich, melty finish.
- Easy to Make Ahead: The dough chills well, so I can prep it ahead and bake fresh cookies anytime. The baked cookies freeze nicely as well. I hope you love these!
Key Recipe Ingredients
- All-Purpose Flour – Provides structure and helps the cookies hold their shape while staying soft inside. Use the scoop and level method for accurate measurement.
- Cornstarch – Adds tenderness and helps create that chewy, bakery-style texture.
- Butter – Softened (not melted) butter creates a creamy base that blends smoothly with the sugars for a rich, chewy cookie.
- Light Brown Sugar – Adds moisture and a hint of caramel flavor that deepens the cookie’s chewiness.
- Egg – Binds the ingredients together and adds richness for a soft, cohesive dough.
- Shredded Coconut – Sweetened coconut gives these cookies their signature chewy texture and nutty aroma. Finely shredded coconut works best, but unsweetened can be used if you prefer less sweetness.
- Semi-Sweet Chocolate Chips – Provide melty pockets of chocolate in every bite. You can reduce to 1½ cups if you want a higher cookie-to-chocolate ratio.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Coconut Options: I like using sweetened shredded coconut for extra chew and a touch of sweetness. You can also use unsweetened coconut if you prefer a less sweet cookie or want to highlight the chocolate more.
- Chocolate Choices: Semi-sweet chips are classic, but you can swap in dark chocolate chunks or milk chocolate chips. Try mixing a few types for more depth.
- Add-Ins: Stir in chopped pecans, almonds, or macadamia nuts for crunch. You can also add a handful of white chocolate chips or dried cranberries or dried cherries for a fun change.
Step-By-Step Recipe Instructions
- Add butter and sugars to stand mixer bowl.
- Cream for full 4 minutes for right texture.
- Fold dry ingredients then add coconut and chocolate chips. Mix together.
- Transfer onto sheet of cling wrap and cover. Chill for 1 hour or overnight.
- Use cookie scoop to form dough balls.
- Place 2 inches apart on lined baking sheets.
- Bake for 8-9 minutes at 350°F.
- Allow to cool and serve.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Chill the Dough: You can prepare the dough and keep it tightly wrapped in the fridge for up to 3 days. Chilling helps the cookies bake up thick and chewy, so don’t skip this step if you have time.
- Bake and Store: Baked cookies stay soft and fresh for several days when stored in an airtight container at room temperature. You can also freeze baked cookies for up to a month – just let them cool completely before wrapping and freezing.
Coconut Chocolate Chip Cookies
These are like chocolate chip cookies, taken up a notch with the nutty aroma and chewy texture of shredded coconut flakes. Be sure to chill the dough prior to baking.
Ingredients
- 1 cup all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon table salt
- ¼ cup butter, just softened to room temp (not at all melty)
- ½ cup light brown sugar, tightly packed
- ⅓ cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 ½ cups shredded coconut, sweetened
- 2 cups semi-sweet chocolate chips
Instructions
- In a bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, mix together the butter and both sugars on high speed until fluffy and light, scraping down sides and continuing to mix, for a full 4 minutes – do not shorten this step, as it's important for achieving correct texture.
- Add egg and vanilla extract, mixing until incorporated and smooth; scrape down sides as needed.
- On medium-low speed, gently mix in the dry flour mixture just until incorporated, scraping down the sides as needed; do not over-mix.
- Add coconut and chocolate chips and slowly mix just until combined; again, do not over-mix.
- Use rubber spatula to scrape down sides of bowl and form a large dough ball. Transfer entire dough ball onto a sheet of cling wrap and wrap it up airtight; chill at least one hour, up to overnight.
- When ready to bake, heat oven to 350F, with rack on lower middle position.Line baking sheets with parchment or silicone mat. Let chilled dough sit at room temp 5-10 min. while oven preheats.
- Use cookie scoop to form 1 heaping tablespoon dough balls, 2 inches apart on lined baking sheets. Bake 8-9 minutes or just until edges are golden and bottoms are browned. Cookies will might slightly under-baked, but they will set upon cooling.
Equipment
- Cookie Scoop, 1 TB Size
Notes
- When measuring flour, use the Scoop & Level method to ensure accurate measurement. You’ll want a dry-ingredient measuring cup that does not have top margins, nor a lip. A metal, 1-cup scoop is perfect for gently scooping up flour; use flat end of a butter knife to gently scrape across the top to remove excess flour.
- You can use an electric hand whisk if you don’t own a stand mixer.
- These cookies are deliciously abundant in chocolate. If you’d like a higher cookie to chocolate ratio, reduce to 1 1/2 cups chocolate chips.
- Dough can be chilled overnight or up to several days. It’s important for cookie dough to be adequately chilled in order for it to bake up chewy and thick (not flat).
- Leftover cookies should be kept in airtight container at moderate room temp several days. Baked cookies can be wrapped airtight and frozen for several weeks.Let cookies cool on the sheet. Allow them to rest for a few minutes before transferring to a rack to finish setting.
- Customize the chocolate. Try a mix of semi-sweet, dark, or milk chocolate chips for a more complex flavor.
- This recipe is part of our Easy Dessert Recipes Collection.
Nutrition (per serving)
Calories: 168kcal | Carbohydrates: 23.3g | Protein: 2g | Fat: 8.2g | Saturated Fat: 5.6g | Cholesterol: 12.8mg | Sodium: 96.8mg | Fiber: 1.4g | Sugar: 17.8g
Frequently Asked Questions
Do I really need to chill the dough?
Chilling the dough is important for the right texture. It helps the cookies bake up thick and chewy instead of spreading too much. Even one hour of chilling makes a noticeable difference.
Can I use different types of chocolate?
Absolutely. Semi-sweet chips are classic, but dark chocolate chunks or milk chocolate chips are great options too. You can even mix a few kinds for more depth of flavor.
My cookies look underbaked when I take them out. Is that okay?
Yes. The cookies should look slightly soft in the center when you remove them from the oven. They’ll continue to set as they cool, giving you that perfect chewy texture.
How long do they keep?
Store cooled cookies in an airtight container at room temperature for up to 4 days. You can also freeze baked cookies for several weeks or freeze unbaked dough balls for quick, fresh cookies anytime.
More to Bake and Eat
- Dark Chocolate Chip Cookies – These Dark Chocolate Chip Cookies are supremely chocolatey, chewy, and decadent. Perfect for serious chocolate lovers.
- Chewy Chocolate Brownie Cookies – Can’t decide between brownies vs. cookies? Now you don’t have to. Say hello to these amazing Chewy Chocolate Brownie Cookies. Chocolate dream come true.
- M&M Chocolate Chip Cookies – These M&M Chocolate Chip Cookies are super chewy, soft, and scrumptious! They stay soft for days, and the dough freezes well.
- Oatmeal Butterscotch Cookies – These Oatmeal Butterscotch Cookies are nutritiously packed with tons of rolled oats. Chewy, soft, and full of butterscotch chips too!