Coconut Chocolate Chip Cookies
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Coconut Chocolate Chip Cookies are my all time favorite take on classic chocolate chip! They are the cookie flavor that built my bakery business, and today I'm sharing my favorite Coconut Chocolate Chip Cookies with you.
If you love chocolate and coconut as much as I do, try my Dark Chocolate Coconut Squares, Chocolate Coconut Loaf Cake, or my Toasted Coconut Chocolate Scones.
Table of Contents
Chocolate chip cookies with coconut were the first thing I started baking on my own, and it was the first recipe I ever created originally. I used to bake chocolate chip cookies all the time, and my dad would ask me to make some with coconut in them. He said he used to get a cookie like that as a kid, and he loved them, so he asked me to try to make them. I love coconut just as much as my dad does, it's probably where I get it! So, of course I always obliged.
My Dad's Coconut Chocolate Chip Cookie recipe was born in high school. It's the cookie that I founded my bake shop with, and the recipe is in my book Cookies for Everyone! I don't make Dad's Coconut Chocolate Chip as often anymore, since I retired from the bakery business. There were many many years when I made hundreds of those organic cookies daily. And, I was craving them the other day but I actually ended up creating a new recipe instead! So, if you love my Dad's Coconut Chocolate Chip Cookies, this Coconut Chocolate Chip Cookie recipe has even more coconut flavor than my original does, and they are amazing!
I use coconut oil in these organic cookies instead of butter, so you get even more coconut flavor from the coconut oil. But, you still get a soft and chewy cookie, and one that is even thicker which is something I love! I also use both fine shredded and wide flake coconut in these cookies, so you get multiple textures of coconut. And of course, I use semi sweet chocolate chips in these coconut cookies because they are classic! This is a recipe that I will be making again and again. They are right up there as far as favorites go along with my Eggless Chocolate Chip Cookies!
Why You'll Love This Recipe
Soft & Chewy: This is a classic soft and chewy cookie. Not only are these coconut cookies soft and tender, but the addition of two kinds of coconut makes this cookie insanely chewy with the best texture!
Take on a Classic: This is a take on classic chocolate chip, but with all the coconut! So, if you love coconut cookies and chocolate as much as I do, you will love this take on a classic cookie flavor.
Made with Coconut Oil: I use coconut oil instead of butter in this cookie. This cookie base provides even more coconut flavor than using butter, which makes these coconut cookies even better if you are love coconut!
Healthier Cookies: This cookie is on the healthier side because it's made using organic ingredients and coconut oil.
Ingredients
- Coconut Oil: I use organic coconut oil in these organic cookies for extra coconut flavor!
- Light Brown Sugar: I use my homemade light brown sugar, but store bought also works.
- Vanilla Extract: Make sure to use a high quality organic vanilla extract, not imitation.
- Eggs: Use organic large eggs.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Coconut Flour: I also use organic coconut flour in addition to all purpose in this recipe. This provides even more coconut flavor and gives these cookies a great texture.
- Baking Soda: I use baking soda because these organic cookies have an acid (light brown sugar). Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use a fine sea salt.
- Chocolate Chips: I use organic semi sweet chocolate chips, but dark or milk also work.
- Coconut: I use two kinds of coconut in these organic cookies, both unsweetened. Unsweetened wide flake coconut and unsweetened fine shredded coconut provide the best texture and the ultimate coconut experience.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two two half sheet pans to bake the cookies.
- Parchment Paper: I always use nontoxic parchment paper for ease, plus I think cookies bake better with it.
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, light brown sugar, and vanilla extract. Mix on low until combined and there are absolutely no chunks of coconut oil.
Add the eggs, flour, coconut flour, baking soda, and sea salt in that order. Mix on low until combined.
Add the chocolate chips, fine shredded coconut, and wide flake coconut and mix on low until combined.
Step 3
Using your hands form into 24 balls and flatten slightly so they are about 2-inches in diameter.
Step 4
Bake for 10 to 12 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
- Make sure that you mix the coconut oil, brown sugar, and vanilla until there are absolutely no chunks of coconut oil. You don't want it melted, but warm is fine. You just want to make sure that no chunks remain, just like butter in a cookie, if there are chunks of coconut oil that don't get mixed in then it will form pockets that will melt when baking. Not only that, but the rest of the cookie could be dry as it the fat didn't mixed in properly.
- I always use organic unsweetened coconut no matter if it's fine shredded or the wide flake, it is the best kind! I like to buy Food to Live Organic Fine Shredded Coconut online since I am so remote, but you can also find it at most health food stores as well. The organic unsweetened wide flake coconut is more specialty, and I also buy Food to Live Organic Wide Flake Coconut on Amazon too!
- I use Equal Exchange Organic Semi Sweet Chocolate Chips in these cookies. They are one of my favorite semi sweet chocolate chips. I love them because they don't have any soy and have very minimal ingredients.
- If you don't want to bake off all of these at once, you can keep the cookie dough balls in the fridge for up to 7 days. Just be sure to store in an airtight container, and make sure to flatten them to the 2-inches in diameter before baking.
- You can even store the baked cookies in the freezer for up to 1 month. Just be sure to put them in an airtight container like a Tupperware of zip bag before putting in the freezer.
FAQ's
In the warmer months, coconut oil will melt in the container. It's fine to use it if it's liquid in this recipe too.
Yes, feel free to use milk chocolate or dark chocolate chips if you prefer.
Store in an airtight container to keep fresh.
Craving More?
Coconut Chocolate Chip Cookies
Ingredients
- 113 grams coconut oil
- 170 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 3 large eggs
- 191 grams all purpose flour
- 43 grams coconut flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams semi sweet chocolate chips
- 43 grams unsweetened fine shredded coconut
- 43 grams unsweetened wide flake coconut
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, light brown sugar, and vanilla extract. Mix on low until combined and there are absolutely no chunks of coconut oil.
- Add the eggs, flour, coconut flour, baking soda, and sea salt in that order. Mix on low until combined.
- Add the chocolate chips, fine shredded coconut, and wide flake coconut and mix on low until combined.
- Using your hands form into 24 balls and flatten slightly so they are about 2-inches in diameter.
- Bake for 10 to 12 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
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