If you love bakery-style cookies with crisp edges, chewy centers, and plenty of texture, these Coconut Chocolate Chip Cookies are guaranteed to become a favorite. The combination of sweet shredded coconut and rich semisweet chocolate chips creates a perfectly balanced cookie that feels both classic and unique. Every bite delivers buttery flavor, pockets of melted chocolate, and a delicious chewiness from the coconut. Whether you’re baking for a family gathering, holiday cookie tray, or simply craving a homemade treat, these cookies are easy to make and incredibly satisfying.
Ingredients
- 1 2/3 cups All Purpose Flour
- 3/4 cup Unsalted Butter, softened at room temperature
- 1 Tbsp Vegetable Shortening, softened at room temperature
- 1/2 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 Egg
- 1/4 tsp Salt
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 cup Semisweet Chocolate Chips
- 1 1/2 cups Sweetened Shredded Coconut
Step 1: Prepare Your Ingredients
Before you begin mixing, gather all of your ingredients and allow the butter, shortening, and egg to come to room temperature. This is an important step because room temperature ingredients blend together more evenly, creating a smoother cookie dough.
Measure each ingredient carefully and place them within easy reach. Proper preparation helps the baking process move smoothly and prevents mistakes once mixing begins.
Step 2: Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit.
While the oven heats, line your baking sheets with parchment paper. Parchment paper prevents sticking and encourages even baking. It also makes cleanup much easier once the cookies are finished.
A properly preheated oven ensures the cookies bake evenly from the moment they go in.
Step 3: Cream the Butter, Shortening, and Sugars
In a large mixing bowl, combine the softened butter, vegetable shortening, brown sugar, and granulated sugar.
Using a stand mixer or hand mixer, beat the mixture until it becomes light, fluffy, and creamy. This process usually takes about 2 to 3 minutes.
Do not rush this step. Creaming incorporates air into the dough, which contributes to the cookies’ texture. The mixture should appear pale and smooth when ready.
The brown sugar adds moisture and chewiness, while the granulated sugar contributes to a slightly crisp exterior.
Step 4: Add the Wet Ingredients
Add the egg and vanilla extract to the creamed mixture.
Mix until everything is fully incorporated. Scrape down the sides of the bowl if necessary to ensure all ingredients are evenly combined.
The egg provides structure and richness, while the vanilla enhances the overall flavor profile of the cookies.
At this stage, the mixture should be smooth, glossy, and uniform in color.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together:
- All Purpose Flour
- Salt
- Baking Soda
- Baking Powder
Whisking helps distribute the leavening agents evenly throughout the flour. This ensures consistent texture and rise in every cookie.
Mixing the dry ingredients separately also helps prevent pockets of baking soda or baking powder from ending up in the finished cookies.
Step 6: Incorporate the Dry Ingredients
Gradually add the flour mixture to the wet ingredients.
Mix on low speed until the ingredients are just combined. Avoid overmixing once the flour has been added.
Overworking the dough can develop too much gluten, resulting in cookies that are tougher rather than soft and chewy.
Stop mixing as soon as no visible streaks of flour remain.
The dough should be thick, soft, and easy to scoop.
Step 7: Fold in the Chocolate Chips and Coconut
Add the semisweet chocolate chips and sweetened shredded coconut to the dough.
Using a spatula or wooden spoon, gently fold everything together until evenly distributed.
The coconut adds sweetness, texture, and a slightly chewy bite that complements the soft cookie base. The chocolate chips provide bursts of rich chocolate flavor throughout each cookie.
Make sure both ingredients are evenly spread throughout the dough so every cookie gets plenty of chocolate and coconut.
Step 8: Chill the Dough
Cover the bowl with plastic wrap and place it in the refrigerator.
Allow the dough to chill for at least 1 to 2 hours.
Although it may be tempting to skip this step, chilling significantly improves the final result. During chilling, the flavors develop, the butter firms up, and the cookies bake with better texture and shape.
Cold dough spreads less during baking, creating thicker and chewier cookies.
If you have extra time, overnight chilling works exceptionally well.
Step 9: Portion the Cookie Dough
Remove the chilled dough from the refrigerator.
Using a cookie scoop or spoon, portion the dough into evenly sized balls. Each cookie should be approximately 2 tablespoons of dough.
Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Proper spacing allows the cookies to spread slightly without touching one another.
For an attractive bakery-style appearance, gently press a few extra chocolate chips onto the tops of the dough balls before baking.
Step 10: Bake the Cookies
Place the baking sheet into the preheated oven.
Bake for approximately 9 to 11 minutes, or until the edges are lightly golden while the centers still appear slightly soft.
The cookies may look slightly underbaked in the center when removed from the oven. This is exactly what you want.
Residual heat from the baking sheet will continue cooking the cookies as they cool, helping them achieve the perfect chewy texture.
Avoid overbaking, as this can lead to dry cookies.
Step 11: Cool the Cookies
Allow the cookies to rest on the baking sheet for about 5 minutes after baking.
This resting period helps them set properly and makes them easier to move.
Afterward, transfer the cookies to a wire cooling rack and allow them to cool completely.
As they cool, the texture develops further, creating crisp edges and soft centers.
Step 12: Serve and Enjoy
Once cooled, the cookies are ready to serve.
Enjoy them warm with a glass of milk, a hot cup of coffee, or your favorite tea. The combination of melted chocolate and sweet coconut makes them especially satisfying when freshly baked.
Store any leftovers in an airtight container at room temperature for several days to maintain freshness.
Essential Equipment Guide
- Large Mixing Bowl
- Medium Mixing Bowl
- Hand Mixer or Stand Mixer
- Measuring Cups
- Measuring Spoons
- Rubber Spatula
- Cookie Scoop or Spoon
- Baking Sheets
- Parchment Paper
- Wire Cooling Rack
Pairings
- Cold milk
- Vanilla ice cream
- Hot coffee
- Cappuccino
- Chai tea
- Hot chocolate
- Coconut-flavored coffee
- Fresh berries
- Caramel drizzle
Variations
- Use dark chocolate chips for a richer flavor.
- Add chopped pecans or walnuts for extra crunch.
- Mix in white chocolate chips for additional sweetness.
- Add a pinch of cinnamon for warmth.
- Sprinkle flaky sea salt on top before baking.
- Substitute part of the chocolate chips with toffee bits.
- Add a small amount of almond extract for a nutty flavor twist.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 9 to 11
Servings
- Makes approximately 3 dozen cookies
Tips
- Always use room temperature butter for easier creaming.
- Do not skip the dough chilling step.
- Measure flour carefully for consistent results.
- Avoid overmixing after adding the flour.
- Slightly underbake for the best chewy texture.
- Allow cookies to cool on the baking sheet before moving them.
- Store cookies in an airtight container to keep them soft.
- Add extra chocolate chips on top before baking for a bakery-style appearance.
- Bake one test cookie first if you want to check spreading and texture.
- Freeze extra dough for future baking sessions.
Coconut Chocolate Chip Cookies Recipe Packed with Tropical Dessert Flavor
If you love bakery-style cookies with crisp edges, chewy centers, and plenty of texture, these Coconut Chocolate Chip Cookies are guaranteed to become a favorite. The combination of sweet shredded coconut and rich semisweet chocolate chips creates a perfectly balanced cookie that feels both classic and unique. Every bite delivers buttery flavor, pockets of melted chocolate, and a delicious chewiness from the coconut. Whether you’re baking for a family gathering, holiday cookie tray, or simply craving a homemade treat, these cookies are easy to make and incredibly satisfying.
- Total Time: 26 mins
- Yield: 3 dozen
Ingredients
- 1 2/3 cups All Purpose Flour
- 3/4 cup Unsalted Butter, softened at room temperature
- 1 Tbsp Vegetable Shortening, softened at room temperature
- 1/2 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 Egg
- 1/4 tsp Salt
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 cup Semisweet Chocolate Chips
- 1 1/2 cups Sweetened Shredded Coconut
Instructions
Step 1: Prepare Your Ingredients
Before you begin mixing, gather all of your ingredients and allow the butter, shortening, and egg to come to room temperature. This is an important step because room temperature ingredients blend together more evenly, creating a smoother cookie dough.
Measure each ingredient carefully and place them within easy reach. Proper preparation helps the baking process move smoothly and prevents mistakes once mixing begins.
Step 2: Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit.
While the oven heats, line your baking sheets with parchment paper. Parchment paper prevents sticking and encourages even baking. It also makes cleanup much easier once the cookies are finished.
A properly preheated oven ensures the cookies bake evenly from the moment they go in.
Step 3: Cream the Butter, Shortening, and Sugars
In a large mixing bowl, combine the softened butter, vegetable shortening, brown sugar, and granulated sugar.
Using a stand mixer or hand mixer, beat the mixture until it becomes light, fluffy, and creamy. This process usually takes about 2 to 3 minutes.
Do not rush this step. Creaming incorporates air into the dough, which contributes to the cookies’ texture. The mixture should appear pale and smooth when ready.
The brown sugar adds moisture and chewiness, while the granulated sugar contributes to a slightly crisp exterior.
Step 4: Add the Wet Ingredients
Add the egg and vanilla extract to the creamed mixture.
Mix until everything is fully incorporated. Scrape down the sides of the bowl if necessary to ensure all ingredients are evenly combined.
The egg provides structure and richness, while the vanilla enhances the overall flavor profile of the cookies.
At this stage, the mixture should be smooth, glossy, and uniform in color.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together:
- All Purpose Flour
- Salt
- Baking Soda
- Baking Powder
Whisking helps distribute the leavening agents evenly throughout the flour. This ensures consistent texture and rise in every cookie.
Mixing the dry ingredients separately also helps prevent pockets of baking soda or baking powder from ending up in the finished cookies.
Step 6: Incorporate the Dry Ingredients
Gradually add the flour mixture to the wet ingredients.
Mix on low speed until the ingredients are just combined. Avoid overmixing once the flour has been added.
Overworking the dough can develop too much gluten, resulting in cookies that are tougher rather than soft and chewy.
Stop mixing as soon as no visible streaks of flour remain.
The dough should be thick, soft, and easy to scoop.
Step 7: Fold in the Chocolate Chips and Coconut
Add the semisweet chocolate chips and sweetened shredded coconut to the dough.
Using a spatula or wooden spoon, gently fold everything together until evenly distributed.
The coconut adds sweetness, texture, and a slightly chewy bite that complements the soft cookie base. The chocolate chips provide bursts of rich chocolate flavor throughout each cookie.
Make sure both ingredients are evenly spread throughout the dough so every cookie gets plenty of chocolate and coconut.
Step 8: Chill the Dough
Cover the bowl with plastic wrap and place it in the refrigerator.
Allow the dough to chill for at least 1 to 2 hours.
Although it may be tempting to skip this step, chilling significantly improves the final result. During chilling, the flavors develop, the butter firms up, and the cookies bake with better texture and shape.
Cold dough spreads less during baking, creating thicker and chewier cookies.
If you have extra time, overnight chilling works exceptionally well.
Step 9: Portion the Cookie Dough
Remove the chilled dough from the refrigerator.
Using a cookie scoop or spoon, portion the dough into evenly sized balls. Each cookie should be approximately 2 tablespoons of dough.
Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Proper spacing allows the cookies to spread slightly without touching one another.
For an attractive bakery-style appearance, gently press a few extra chocolate chips onto the tops of the dough balls before baking.
Step 10: Bake the Cookies
Place the baking sheet into the preheated oven.
Bake for approximately 9 to 11 minutes, or until the edges are lightly golden while the centers still appear slightly soft.
The cookies may look slightly underbaked in the center when removed from the oven. This is exactly what you want.
Residual heat from the baking sheet will continue cooking the cookies as they cool, helping them achieve the perfect chewy texture.
Avoid overbaking, as this can lead to dry cookies.
Step 11: Cool the Cookies
Allow the cookies to rest on the baking sheet for about 5 minutes after baking.
This resting period helps them set properly and makes them easier to move.
Afterward, transfer the cookies to a wire cooling rack and allow them to cool completely.
As they cool, the texture develops further, creating crisp edges and soft centers.
Step 12: Serve and Enjoy
Once cooled, the cookies are ready to serve.
Enjoy them warm with a glass of milk, a hot cup of coffee, or your favorite tea. The combination of melted chocolate and sweet coconut makes them especially satisfying when freshly baked.
Store any leftovers in an airtight container at room temperature for several days to maintain freshness.
- Prep Time: 15 Mins
- Cook Time: 11 mins
