These chewy coconut chocolate chip cookies taste heavenly, and are loaded with gooey chocolate and sweet coconut!
If there’s one kind of cookie I make the most, it is definitely chocolate chip cookies. They are my favorites for so many reasons! They’re quick to make (I can have hot cookies fresh from the oven in under 30 minutes), they’re easy, and I always have all of the ingredients on hand. Plus, they taste amazing!
I make my classic chocolate chip cookies frequently, but occasionally it’s fun to mix things up a little and mix in some new flavors. These coconut chocolate chip cookies are always a favorite at my house, and for good reason. The coconut adds some chewiness and sweetness to the dough, and the combination of coconut and chocolate is phenomenal!
The dough for these cookies is so simple to mix up. You don’t even need a stand mixer! I’ve mixed them by hand plenty of times, and it’s just as simple and quick as pulling out the mixer. I used my biggest cookie scoop (almost the size of an ice cream scoop) to scoop these cookies, and I love how big and luscious they are. They get crisp around the edges, while the inside stays soft and gooey.
Sprinkling a little extra coconut on top of the cookies before they bake adds some great crunchy texture and a little toasted coconut flavor. It also makes them even more gorgeous!
These coconut chocolate chip cookies are one of my favorite treats, and the flavor is amazing!
Coconut Chocolate Chip CookiesPrint Recipe
- 12 tablespoons butter melted
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk
- 1 teaspoon coconut extract
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
- 2 cups shredded sweetened coconut divided
- Preheat the oven to 350. Line a baking sheet with parchment or silicone. In a large bowl or the bowl of a stand mixer, mix together the butter, brown sugar, and sugar. Add the egg, egg yolk, and coconut extract, and mix until combined. Add the flour, baking soda, and salt, and mix to form a soft dough. Gently fold in the chocolate chips and 1 1/2 cups of the coconut. Scoop the dough onto the prepared baking sheet using a large cookie scoop. Sprinkle with the remaining coconut. Bake 12-13 minutes, or until the coconut is lightly browned and the cookies are browned around the edges.