You're going to love these Coconut Chocolate Chip Cookies with their irresistible combination of toasted coconut and browned butter! Toasted coconut adds a fun twist to the traditional chocolate chip cookie, adding a tropical note to each bite. These cookies are easy to bake and even easier to enjoy!
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This coconut chocolate chip cookies recipe elevates everyone's favorite cookie with a unique blend of flavors and a tropical twist! Browned butter and toasted coconut give these cookies a rich nuttiness that perfectly complements the sweetness of the chocolate chips.
Get ready for a taste bud party with these Chocolate Chip Coconut Cookies! They're the kind that turns every bite into a melt-in-your-mouth moment. If you want more delicious cookie recipes, try our Peanut Butter Chocolate Chip Cookies, Cookies and Cream Cookies, or Reese's Pieces Cookies.
Why You Will Love These Chocolate Chip Coconut Cookies
- Tropical Twist on the Classic. Adding shredded coconut to the classic brown butter chocolate chip cookies gives these a tropical flavor that can't be beat.
- Made with Browned Butter. Browning the butter adds a rich, nutty flavor, making these cookies more flavorful than your average cookie.
- Easy Cookie Recipe. This chocolate chip and coconut cookies recipe is easy to follow and great for both beginner and experienced bakers.
- All Occasion Cookie. These chocolate chip cookies with coconut are perfect for just about any type of event. They make a great cookie gift, a delicious addition to a lunch box, but also suitable for entertaining.
Ingredients You'll Need
- Shredded Coconut: Adds a tropical, slightly sweet flavor and a chewy texture to the cookies. Use unsweetened shredded coconut for subtle sweetness without overwhelming the cookie with extra sugar.
- Browned Butter: Imparts a rich, nutty, and caramelized essence that deepens the flavors.
- Brown and White Sugar: Brown sugar adds moisture and a caramel note while the white sugar contributes to the cookies slightly crisp edges and texture.
- Vanilla Extract: Gives the cookies a classic warmth, aroma, and natural sweetness.
- Eggs: Help to bind the ingredients together, provide structure for the cookies as well as give them a soft, chewy texture. Use room temperature eggs for easier mixing.
- All Purpose Flour: It gives structure and substance to the cookies, ensuring they hold their shape while baking.
- Salt: Essential in baking to balance out the sweetness and enhance all the other flavors.
- Cinnamon: Adds a warm, spicy note that complements both the coconut and chocolate.
- Baking Soda: Helps the cookies to rise and become light and fluffy in texture.
- Chocolate Chips: I like to use semi-sweet chocolate chips for the perfect balance of sweetness and chocolate. You can use dark chocolate chunks for a more intense chocolate flavor.
- Flaky Sea Salt: Sprinkled on top after baking the cookies transforming these cookies into gourmet, bakery-style cookies.
Flavor Variations
- Gluten-Free Cookies: Substitute all-purpose flour with a gluten-free flour blend to make these cookies suitable for gluten-free diets.
- Ultimate Tropical Cookies: Replace the chocolate chips with white chocolate chips and add some chopped macadamia nuts.
- Add Nuts: Add chopped almonds, pecans, or walnuts to the cookies for an additional crunch and more flavor.
- More Coconut Flavor: Swap out the vanilla extract for coconut extract.
How To Make Coconut Chocolate Chip Cookies
To get started, preheat your oven to 325℉ and line a cookie sheet with parchment paper.
- Step 1: Toast the scoconut. Sprinkle the shredded coconut out on baking tray. Bake for 4-5 minutes or until the coconut turns slightly golden brown. Immediately remove the coconut from the baking sheet to make sure it doesn't burn. Set aside.
- Step 2: Make the brown butter. Melt two sticks of butter over medium-high heat. Stir the butter continuously until it starts turning brown without burning. Remove the butter and transfer to a heat safe bowl.
- Step 3: Mix butter and coconut. Stir all but half a cup of the with the butter until it's completely coated. Cover the bowl with plastic wrap and refrigerate until the butter is at room temperature.
- Step 4: Prepare for baking. Preheat over to 375℉. Line two baking sheets with parchment paper and set them aside.
- Step 5: Mix the wet ingredients. Beat both sugars and the butter mixture in a mixing bowl with an electric mixer or stand mixer until light and fluffy. Add the vanilla extract and mix for 10 seconds. Add the eggs and yolk one at a time, mixing for 10-15 seconds after you add each one.
- Step 6: Add the dry ingredients. Mix in the cinnamon, salt, and baking soda using the paddle attachment. Use a wooden spoon or spatula to scrape the sides of the bowl and mix for 30 seconds. Slowly add in the flour a little at a time. Once the flour has been mixed in, add the chocolate chips and mix just until blended without overworking.
- Step 7: Bake the cookies. Portion out the dough on the prepared baking sheets using a ¼ cup cookie scoop. Make sure to leave at least 2 inches between each cookie. Bake for 10 minutes or until the cookie turns slightly golden brown around the edges.
- Step 8: Garnish and serve. Sprinkle the remaining coconut and flaky sea salt on the shredded coconut chocolate chip cookies while they're still hot. Let them cool. Enjoy!
Expert Tips
- Watch the coconut! It can go from perfectly golden to burnt in a matter of seconds. Also, it will continue cooking on the hot pan so immediately remove it from the tray when it's finished toasting.
- Making browned butter. Use a light-colored pan to better see the color change to achieve the perfect nutty flavor without burning it.
- Don't overmix. Mix just until the flour is combined and then fold in the chocolate chips gently to avoid overworking the dough. Overmixing can lead to tough cookies.
- Chill the dough. If you have time, chill the dough for at least 30 minutes before baking. Chilling gives the flavors time to meld together and prevents the cookies from spreading too much in the oven.
- Don't overbake. Keep a close eye on the chocolate chip coconut cookies in the last few minutes of baking and remove them when they are just golden around the edges to avoid overbaking. Remember they will continue to cook a bit more on the baking sheet after being removed from the oven.
Storing & Freezing
- Storing: Keep your cookies fresh by storing them in an airtight container at room temperature. They will maintain their taste and texture for up to a week.
- Freezing: Freeze the baked cookies by placing them in a single layer on a baking sheet, and transferring them to a freezer-safe bag or container once they're frozen solid. This method prevents them from sticking together. They can be stored in the freezer for up to three months.
Recipe FAQs
What if my browned butter looks too dark?
If your browned butter has turned a dark brown and gives off a burnt smell, it's best to start over, as it can impart a bitter taste to the cookies. Browning butter requires close attention to achieve the perfect golden-brown color without burning.
Can I freeze the cookie dough?
Yes, of course! I like to go ahead and scoop the cookie dough and freeze it on a lined baking tray. Once they're frozen transfer them to a freezer bag and store for up to three months. This way you can remove just the number of cookies you want to bake. You can thaw the dough out and bake as directed or bake them straight from frozen and simply extend the baking time slightly.
More Chocolate Cookie Recipes
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Coconut Chocolate Chip Cookies
You're going to love these Coconut Chocolate Chip Cookies with their irresistible mix of toasted coconut and browned butter. This easy recipe puts a fun, tropical twist on classic chocolate chip cookies.
Ingredients
- 1 ½ cup shredded coconut (reserve ½ to sprinkle on top)
- 1 cup butter browned
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 ½ tsp vanilla extract
- 3 eggs Two whole eggs & 1 yolk (room temperature)
- 2 ¾ cup all-purpose flour
- 1 tsp salt
- ½ tsp cinnamon
- 1 tsp baking soda
- 2 ½ cups semi-sweet chocolate chips
- flaky sea salt to sprinkle on top (optional)
Instructions
Toasted Coconut
- Preheat over to 325℉. Line a cookie sheet with parchment paper.
- Sprinkle coconut in an even layer on the lined baking sheet. Bake for 4-5 minutes or until the coconut turns slightly golden brown. Immediately remove the coconut from the baking sheet. Set aside.
Browned Butter
- In a small saucepan over medium-high heat, melt 1 cup of butter. Continuously stir the butter until it turns slightly brown. Remove the butter from the heat and put it into a heat-proof bowl. Stir in the toasted coconut until (make sure to reserve ½ a cup for later) it is completely coated in butter. Cover the bowl with plastic wrap and refrigerate until the butter is at room temperature.
Cookie Batter
- Preheat over to 375℉-line 2 baking sheets with parchment paper and set aside.
- In a mixing bowl, add both sugars and the butter mixture. Mix using the whisk attachment until light and fluffy. Next, add the vanilla extract and mix for 10 seconds. Add the eggs and yolk one at a time, mixing for 10-15 seconds each time.
- Mix in the cinnamon, salt, and baking soda using the paddle attachment. Use a wooden spoon or spatula to scrape the sides of the bowl; mix for 30 seconds.
- Slowly add in the flour a little at a time. Once the flour has been mixed in, add the chocolate chips and mix just until blended.
- Place the dough on the prepared baking sheets using a ¼ cup cookie scoop. Make sure to leave at least 2 inches between each cookie. Bake for 10 minutes or until the cookie turns slightly golden brown around the edges.
- Immediately sprinkle the remaining coconut, and flaky sea salt on each cookie. Serve and ENJOY!
Notes
- Watch the coconut! It can go from perfectly golden to burnt in a matter of seconds. Also, it will continue cooking on the hot pan so immediately remove it from the tray when it's finished toasting.
- Making browned butter. Use a light-colored pan to better see the color change to achieve the perfect nutty flavor without burning it.
- Don't overmix. Mix just until the flour is combined and then fold in the chocolate chips gently to avoid overworking the dough. Overmixing can lead to tough cookies.
- Chill the dough. If you have time, chill the dough for at least 30 minutes before baking. Chilling gives the flavors time to meld together and prevents the cookies from spreading too much in the oven.
- Don't overbake. Keep a close eye on the chocolate chip coconut cookies in the last few minutes of baking and remove them when they are just golden around the edges to avoid overbaking. Remember they will continue to cook a bit more on the baking sheet after being removed from the oven.
Nutrition
Calories: 380kcalCarbohydrates: 44gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 50mgSodium: 277mgPotassium: 196mgFiber: 3gSugar: 27gVitamin A: 331IUVitamin C: 0.05mgCalcium: 34mgIron: 3mg
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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