Coconut Milk Chocolate Chunk Cookies
Big flakes of coconut are paired with chunks of milk chocolate in a soft and chewy cookie. I finish these Coconut Milk Chocolate Chunk Cookies with a sprinkle of fine shredded coconut.
If you love chocolate and coconut as much I do, be sure to check out some of my other favorite recipes like my Coconut Hot Chocolate, Eggless Coconut Chocolate Chip Biscotti, Eggless Chocolate Carrot Cake, or Coconut Chocolate Chip Banana Bread.
A Quick Look At The Recipe
- Recipe Name: Coconut Milk Chocolate Chunk Cookies
- Ready In: 26 minutes
- Makes: 18 cookies
- Main Ingredients: salted butter,
- Flavor Profile: creamy milk chocolate meets tropical coconut in a buttery cookie
- Dietary Info: no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: soft and chewy at the core, crisp at the edges, big chunks of creamy milk and coconut
Summarize & Save This Content On
Why You'll Love This Recipe
- Soft and Chewy: These coconut chocolate chunk cookies are classic soft and chewy cookies that are perfect for dipping in milk.
- No Chill Time: These cookies don’t require any chill time, yet they still result in an incredibly soft and chewy cookie with crispy edges.
- Milk Chocolate: If you prefer milk chocolate over semi sweet or dark, then you will love these Coconut milk Chocolate Chunk Cookies! Milk chocolate is a little smoother and a little sweeter and it pairs very well with the coconut.
These coconut chocolate chip cookies have smooth milk chocolate in place of the traditional semi sweet chocolate chips. Soft, with a crispy edge, these are my dad's favorite cookie I make, he always claims it makes him feel like a kid when he eats them. I created this recipe back in high school (for him) and it's still the cookies I bring my dad every time I visit becuase there's nothing better than enjoying a cookie and some nostalgia.
If you're looking for more nostalgic cookies, try Chocolate Covered Peanut Butter Cookies (Homemade Tagalongs), Sourdough Red Velvet Cookies Without Food Coloring, Homemade Peanut Butter Oreos for better than store bought bliss. Or Bakery Style Chocolate S’mores Cookies With Fluff, Eggless Cosmic Brownie Cookies, Eggless Sprinkle Cookies or Soft Sugar Cookies With Pink Frosting for something that makes you feel like a kid again.
Ingredients
- Dark Brown Sugar: These cookies use Homemade Dark Brown Sugar, which provides a darker flavor that pairs really well with the milk chocolate.
- Eggs: I use organic large eggs. Using eggs that are too small can result in dry cookies, eggs that are too large can result in flattened cookies.
- Coconut: I use two kinds of coconut here, organic unsweetened wide flake coconut and unsweetened fine shredded coconut. Using unsweetened coconut is best as these cookies are already sweet with sugar, so we don't need sweetened coconut!
- Baking Soda: You'll need baking soda for this recipe. I use baking soda because there is an acid and these are cookies. Check out my post the Difference Between Baking Soda and Baking Powder.
- Milk Chocolate: I chop up organic milk chocolate bars for big chunks of milk chocolate in every bite. You can also use semi sweet or dark chocolate chunks if you prefer.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- Make sure your butter is soft. The best way to soften butter is at room temperature, naturally! So, try to plan ahead and remove butter from the fridge before you plan to make cookies. If you have to microwave it, only do 10 second intervals per half cup, even if you have to do multiple intervals. This prevents it from melting pockets of butter.
- I used wide flake coconut inside the cookies, and I sprinkled a little fine shredded coconut on top during the last few minutes of baking. The fine shredded coconut is optional, as I just wanted it to look like that on top. You could omit it completely or you could add it onto the dough balls, but if you do that, it will be toasted since it will bake longer. Totally up to you!
- Be sure to store these in an airtight container so they retain their soft and chewy texture. I also like to keep that in the fridge as it makes them last longer, just let them come to room temperature before eating.
- You can also store these in the freezer for up to 3 months. Place in an airtight container before freezing.
- Gluten Free – Replace the all purpose flour with 240 grams (1 ½ cups plus 1 tablespoon) gluten free flour blend.
- High Altitude – Bake at 375°F for 10 to 12 minutes or until the edges are golden brown and the cookies are set in the middle.
Easy Substitutions
- You can use unsalted butter, just add 1/4 teaspoon of salt to the recipe.
- Make these Toasted Coconut Almond Cookies by adding 113 grams sliced almonds to the dough and adding the coconut on top of the cookies at the beginning of baking so it toasts up.
- Add in macadamia nuts if you want (113 grams, chopped).
- Use semi sweet chocolate chips in place of milk chocolate.
- Use dark chocolate in place of milk chocolate if you prefer.
- Easily make these gluten free by using the simple swap in the Notes in the bottom of the recipe card.
How to Make Coconut Milk Chocolate Chunk Cookies
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract.
- Mix on low until combined and there are no chunks of butter.
- Add the eggs.
- Next, add the flour, wide flake coconut, sea salt, and baking soda and mix on low to combine.
- Add the milk chocolate chunks.
- And mix to combine completely.
- Using your hands, form the dough into 18 balls and place on the prepared baking sheets.
- Bake for 11 to 13 minutes or until the edges are golden brown the cookies are set in the middle. If adding fine shredded coconut, I added this on 2 minutes before they were done. If you add it on before they go into the oven, the coconut will be toasted. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Coconut Milk Chocolate Chunk Cookies FAQ's
Yes, but not overly coconut as we aren't using a coconut extract. We're using unsweetened coconut and it's paired with milk chocolate in a classic chocolate chip cookie. So, this is a chocolate chunk cookie first, then there's a bit of coconut.
I wouldn't recommend it as sweetened coconut is incredibly sweet (too sweet in my opinion) and we just don't need all that added sugar in these cookies that are already sweet. Stick to unsweetened coconut for the best flavor and texture.
Yes! If you want a more toasted flavor, this is a great idea. Just place the coconut on a baking sheet and toast at 350°F for 2 to 3 minutes or until golden brown. Then, you can use it in the cookie dough.
Yes, if you want a toasted coconut on top, then feel free to add the fine shredded coconut on top of the cookie dough and it will toast up and be delicious!
I'm using milk chocolate chunks here as I can never find organic milk chocolate chips, so I just buy a chocolate bar and chop it up. Using a chopped up chocolate bar will allow you to get bigger and smaller chunks of chocolate throughout the cookie if you want. Using chocolate chips will be more uniform. There is no wrong way, just preference. So, if you want to use chocolate chips instead, you can definitely do that.
Yes! I love these with dark chocolate too!
Yes! I provide a simple adjustment for making this recipe gluten free. I even link the flour that it was tested with. If you are using another gluten free flour blend, I highly recommend using the weight measurement for the best results.
Incorrect measuring most likely, as these cookies are not dry or crumbly at all. If you measured dry ingredients incorrectly and have too much, that will cause this. Be sure to use a digital food scale for the best results and perfect cookies every time! I always recommend measuring by weight so you know you have the right amounts.
If eggs are too large, this can cause this. Large eggs can vary in size, but one should weigh about 50 grams. If your eggs seem large (by looking at them or feeling them) or you're using a different size egg then just weigh them out and scramble them up. This recipe calls for 2 large eggs, so that's 100 grams of eggs. If you have more, just store in an airtight container in the fridge for breakfast or cook them up for your dog as a food topper.
Yes, you can ball the cookie dough onto one baking sheet and freeze. Once frozen, transfer to an airtight container and store in the freezer for up to 3 months. Transfer to the fridge for 24 hours to thaw, then they are ready to bake.
These need to be stored in an airtight container so they stay soft and chewy.
These Coconut Milk Chocolate Chunk Cookies are soft and chewy, so they need to be stored in an airtight container. They'll last at room temperature for up to 7 days, but are best when eaten within a few days of baking.
Yes, transfer to an airtight container and freeze for up to 3 months. Just thaw and enjoy!
More Chocolate Chip Cookies
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Coconut Milk Chocolate Chunk Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 85 grams cane sugar
- 85 grams dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs
- 226 grams all purpose flour
- 85 grams unsweetened wide flake coconut
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 226 grams milk chocolate (chopped)
- unsweetened fine shredded coconut (for topping)
Instructions
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the eggs, flour, wide flake coconut, sea salt, and baking soda and mix on low to combine. Add the milk chocolate chunks and mix to combine completely.
- Using your hands, form the dough into 18 balls and place on the prepared baking sheets.
- Bake for 11 to 13 minutes or until the edges are golden brown the cookies are set in the middle. If adding fine shredded coconut, I added this on 2 minutes before they were done. If you add it on before they go into the oven, the coconut will be toasted.
- Allow to cool completely on the baking sheets. Store in an airtight container for up to 7 days.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure your butter is soft. The best way to soften butter is at room temperature, naturally! So, try to plan ahead and remove butter from the fridge before you plan to make cookies. If you have to microwave it, only do 10 second intervals per half cup, even if you have to do multiple intervals. This prevents it from melting pockets of butter.
- I used wide flake coconut inside the cookies, and I sprinkled a little fine shredded coconut on top during the last few minutes of baking. The fine shredded coconut is optional, as I just wanted it to look like that on top. You could omit it completely or you could add it onto the dough balls, but if you do that, it will be toasted since it will bake longer. Totally up to you!
- Be sure to store these in an airtight container so they retain their soft and chewy texture. I also like to keep that in the fridge as it makes them last longer, just let them come to room temperature before eating.
- You can also store these in the freezer for up to 3 months. Place in an airtight container before freezing.
- Gluten Free – Replace the all purpose flour with 240 grams (1 ½ cups plus 1 tablespoon) gluten free flour blend.
- High Altitude – Bake at 375°F for 10 to 12 minutes or until the edges are golden brown and the cookies are set in the middle.
Nutrition
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My dad’s favorite cookies, I make these for him all the time!