These Coconut Chocolate Chip Cookies are chewy, rich, and just a little bit unexpected. They’re made with brown butter for a deep, nutty base, sweetened coconut flakes for a toasty tropical twist, and dark chocolate chips for the perfect bittersweet contrast.
✨ Trang’s Recipe Highlights
- FLAVOR: These cookies have a subtly sweet coconut flavor with rich complexity from the brown butter. Dark chocolate chips melt into pockets of bittersweet goodness.
- TEXTURE: These chocolate chip coconut cookies are extremely chewy with a little bit of texture from the coconut flakes. They are much thinner and a little bit more delicate than my usual bakery-style cookies, like these Hawaiian chocolate chip cookies for example.
- EASE: One extra step to brown the butter before you make the cookie dough but they are just as easy as a typical chocolate chip cookie recipe but with coconut!
Key ingredients
Here is everything you’ll need to make these super chewy coconut chocolate chip cookies. For the full list of ingredients with quantities and step-by-step instructions, you can skip right ahead to the recipe card.
Below are some notes and substitution tips for some of the key ingredients:
- Two types of sugar – I used both granulated sugar and brown sugar in these coconut chocolate chip cookies. The idea is to impart a little bit of crispiness with granulated sugar while brown sugar adds to their chewiness as well as depth of flavor. Light or dark brown sugar will both work. If you don’t have brown sugar, you can use all granulated sugar.
- Coconut flakes – I used sweetened coconut flakes. Different brands of coconut flakes may have different size flakes which can affect the amount that can be stuffed into 1 cup. I used Favorite Day brand from Target. Use weight measurement for the best accuracy. But when in doubt, add a little bit more for extra coconut flavor. Unsweetened desiccated coconut should also work, though you may want to increase the amount of sugar by 1-2 tablespoons.
- Chocolate chips – Dark chocolate chips add a nice bitter contrast to the sweet coconut, keeping these cookies in the realm of not-too-sweet. Bittersweet or semisweet chocolate chips should also work. I used Ghirardelli Premium Baking 72% Cacao Dark Chocolate Chips in the purple packaging.
Serving suggestions
- Sprinkle with sea salt as soon as they come out of the oven, like I did with these toffee dark chocolate chip cookies, for a sweet-salty contrast.
- Pair with a strong Vietnamese iced coffee or toasted coconut latte.
- Stuff a scoop of coffee macadamia ice cream between two of these cookies for the ultimate tropical ice cream sandwich.
📖 Recipe card
Coconut Chocolate Chip Cookies Recipe
These Coconut Chocolate Chip Cookies are chewy, rich, and just a little bit unexpected. They’re made with brown butter for a deep, nutty base, sweetened coconut flakes for a toasty tropical twist, and dark chocolate chips for the perfect bittersweet contrast.
Print
Pin
Rate
Yield: 20 cookies
Equipment
- Cookie Scoop
Ingredients
- 4 oz unsalted butter (113 g, browned)
- ½ cup brown sugar (100 g)
- ¼ cup granulated sugar (48 g)
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 cup + 2 tablespoon all-purpose flour (150 g)
- ¼ rounded teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup dark chocolate chips (80 g)
- 1 cup sweetened coconut flakes (93 g)
Instructions
- Brown the butter – Place the butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty, turn off the heat and set aside to cool.4 oz unsalted butter
- Cream brown butter with sugar – Once the butter has cooled down, add sugar to it, and beat with the paddle attachment for at least 2 minutes until light in color.½ cup brown sugar, ¼ cup granulated sugar
- Add remaining wet ingredients – Add the eggs, vanilla extract, and continue beating for at least another 2 minutes until fluffy and creamy.1 large egg, ½ teaspoon pure vanilla extract
- Incorporate dry ingredients – In another mixing bowl, sift together the flour, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.1 cup + 2 tablespoon all-purpose flour, ¼ rounded teaspoon kosher salt, ½ teaspoon baking soda, ¼ teaspoon baking powder
- Add mix-ins – Add the dark chocolate chips and coconut flakes, stir to distribute evenly. Stop the mixer and use a spatula to scrape the side and bottom of the bowl to ensure good distribution of chocolate chips and coconut throughout the cookie dough.½ cup dark chocolate chips, 1 cup sweetened coconut flakes
- Divide cookie dough – Portion the cookie dough with a small cookie scoop (1 ½ tablespoon) and place them on a lined baking sheet. Cover and refrigerate for at least 1 hour, and up to 3 days, before baking.
- Preheat the oven – Set the oven rack in the middle of the oven and preheat to 350°F.
- Bake – Place 12 dough balls on a large lined baking sheet, about 2 inches apart, and bake 1 batch at a time for 11-12 minutes, until the outer edges of the cookies start to turn golden and the middle is still slightly underbaked. The optimal baking time for my oven was 11 minutes and 30 seconds.
- Cool – Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 10-15 minutes before removing them to a wire rack to cool completely.
Notes
- For crispier cookies: bake them a little bit longer.
- Reshape as needed: these come out of the oven pretty round and perfect already but if some are a little bit oddly-shaped, just take a round cookie cutter to scoot the edges toward the center as soon as they come out of the oven and are still soft.
- For larger cookies: you can portion your cookie dough with a larger cookie scoop, and increase the baking time by a couple of minutes or more depending on size. Note that for 1 ½ tablespoon of cookie dough, the cookies came out to 2.5”-2.75”.
- Storage: store your coconut cookies with chocolate chips in an airtight container at room temp for up to 5 days. Once portioned, cookie dough can be kept refrigerated for up to 3 days or frozen for 3-6 months. You can bake from frozen and increase baking time by 30 seconds to 1 minute – cookies may not spread as much if baked from frozen.
Nutrition
Serving: 31g | Calories: 141kcal
DID YOU MAKE THIS RECIPE?If you made this recipe and loved it, please leave a comment and give us a 5 STAR review. Thank you!!
More coconut cookies
- If you like soft cookies, these Banana Coconut Cookies are your friends.
- Need a quick breakfast? Grab one of these Oatmeal Mango Coconut Cookies, you’ve got oatmeal and fruit! 😆
- For pure buttery coconut flavor, try these melt-in-your-mouth delicious Coconut Shortbread Cookies.
This post may contain affiliate links. For more details on how we utilize affiliates, ads, and sponsored content, see our full disclosure policy. Thank you for your continued support, which enables us to keep bringing you delicious recipes, at no extra cost to you.
Leave a Reply