Chocolate Coconut Cookies Recipe

Unlock the secret to baking perfection with our exclusive guide on crafting the Chocolate Coconut Cookies. These cookies are not just treats; they’re an exploration of flavor, combining the deep, rich taste of chocolate with the tropical allure of coconut. Perfect for both novice bakers and seasoned pros, this recipe is your ticket to a world of culinary delight.


  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 cup shredded coconut
  • 1/2 cup chopped walnuts (optional)

Step-by-Step Instructions:

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
  2. Cream the butter and sugars together in a large mixing bowl until the mixture is light and fluffy. This process introduces air into the batter, ensuring your cookies are perfectly textured.
  3. Incorporate the eggs and vanilla extract, adding them one at a time and mixing well after each addition. This will help to emulsify the dough, adding moisture and richness.
  4. Whisk together the dry ingredients—flour, baking soda, baking powder, and salt—in a separate bowl. Gradually add this mixture to the wet ingredients, stirring until just combined to avoid overworking the dough.
  5. Fold in the chocolate chips, shredded coconut, and walnuts (if using), distributing them evenly throughout the dough. The combination of chocolate and coconut not only adds a delightful texture but also a depth of flavor that is truly irresistible.
  6. Scoop the cookie dough onto the prepared baking sheets, leaving ample space between each cookie as they will spread during baking. A standard ice cream scoop is perfect for this job, ensuring uniform size and shape.
  7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. This short baking time is crucial for achieving that coveted soft and chewy texture with slightly crispy edges.
  8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies to set, making them easier to handle.
  9. Enjoy your Chocolate Coconut Cookies fresh, or store them in an airtight container at room temperature for up to a week. These cookies are perfect for sharing with loved ones or indulging in a solo treat.

Expert Tips for Perfection:

  • Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before beginning. This facilitates easier mixing and ensures a smoother dough.
  • Customization: Feel free to customize this recipe by adding your favorite nuts or even substituting the semi-sweet chocolate chips with white or dark chocolate variants for a different flavor profile.
  • Baking in Batches: If your oven cannot accommodate all the cookies at once, it’s best to bake them in batches to ensure even cooking.
  • Watch the Oven: Oven temperatures can vary, so keep an eye on your cookies as they bake to prevent overbaking.
  • Cooling Time: Don’t skip the cooling step on the baking sheet, as it’s crucial for the texture and stability of the cookies.
Chocolate Coconut Cookies Recipe

Frequently Asked Questions (FAQs):

Q: Can I use coconut oil instead of butter? A: Yes, you can substitute coconut oil for butter to enhance the coconut flavor. Use the same measurement for a one-to-one substitution.

Q: Can I make these cookies gluten-free? A: Absolutely! Simply replace the all-purpose flour with your preferred gluten-free flour blend. However, ensure to mix well to avoid any gritty texture.

Q: How do I store these cookies to keep them fresh? A: Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to 3 months.

Do’s and Don’ts:


  • Do measure your ingredients accurately for the best results.
  • Do allow the cookies to cool on the baking sheet for 5 minutes for easier handling.
  • Do experiment with adding different types of chocolate or nuts for a personalized touch.


  • Don’t overmix the dough after adding the dry ingredients; it can lead to tough cookies.
  • Don’t skip the chilling step if your dough is too sticky; this helps in handling and shaping.
  • Don’t overcrowd your baking sheet; give each cookie enough space to spread.

Pairing Options:

These cookies pair wonderfully with a glass of cold milk or a cup of hot coffee, making them a versatile treat for any time of the day. For an indulgent dessert, serve them alongside a scoop of vanilla or coconut ice cream.

What Makes This Recipe the Best:

This recipe stands out because it strikes the perfect balance between chewy and crispy textures while delivering a rich chocolate taste complemented by the sweet, tropical flavor of coconut. The addition of walnuts adds a delightful crunch, though they can be omitted to suit personal preference. The detailed instructions and expert tips ensure bakers of all levels can achieve exceptional results.


Our Chocolate Coconut Cookies are more than just a treat; they are a testament to the joy of baking and the pleasure of sharing delicious, homemade cookies with those you cherish. Each bite is a blend of gooey chocolate, aromatic coconut, and if you choose, the crunchy goodness of walnuts, creating a cookie that is as satisfying to make as it is to eat.

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Chocolate Coconut Cookies Recipe

Chocolate Coconut Cookies Recipe

  • Author: Marie Lavigne
  • Total Time: 27 minutes
  • Yield: 36 cookies 1x


  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 cup shredded coconut
  • 1/2 cup chopped walnuts (optional)


  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in eggs, one at a time, then stir in vanilla extract.
  4. Whisk together flour, baking soda, baking powder, and salt in a separate bowl; gradually add to the creamed mixture and mix well.
  5. Fold in chocolate chips, coconut, and walnuts (if using).
  6. Drop by tablespoonfuls onto prepared baking sheets.
  7. Bake for 10-12 minutes or until lightly browned.
  8. Let cool on pans for 5 minutes before transferring to wire racks to cool completely.


    • For a more pronounced coconut flavor, you can toast the shredded coconut before adding it to the dough.
    • Store cookies in an airtight container to keep them soft and chewy.
    • These cookies can be frozen for up to 3 months.


  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: Estimate per cookie – 200
  • Sugar: 14g
  • Sodium: 150mg
  • Carbohydrates: 25g
  • Protein: 2g
  • Cholesterol: 35mg
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