Enjoy this Coconut Chocolate Chip Cookies recipe's irresistible combination of toasted coconut and browned butter. These treats offer a fun twist on the traditional cookie, adding a tropical note to each bite. Easy to bake and even easier to enjoy!
Get ready for a taste bud party with these Coconut Chocolate Chip Cookies! They're the kind that turns every bite into a melt-in-your-mouth moment. If you like these, try our Peanut Butter Chocolate Chip Cookies, Cookies, and Cream Cookies, or Reese's Pieces Cookies.
This coconut chocolate chip cookie recipe elevates the classic cookie with a unique blend of flavors with a tropical twist! The star ingredients, browned butter, and toasted coconut combine to create a rich, nutty background, perfectly complementing the sweetness of the chocolate chips.
Cookies With Brown Butter
Unlike regular butter, which mainly contributes richness and moisture, browned butter imparts a toasty, caramelized taste that enhances the overall flavor. It pairs well with ingredients like chocolate and coconut because it complements their flavors without overpowering them. The result is a cookie that is not just sweet but also rich and nutty, which sets it apart from traditional cookie recipes and makes it easy to make!
Making cookies with chocolate and coconut is super easy and fun! First, toast the coconut to bring out its flavor, then brown some butter for a rich taste. Mix this with sugars, vanilla, and eggs, and then stir in flour, salt, cinnamon, baking soda, and chocolate chips. Scoop the dough onto baking sheets, bake until golden, and finish with a sprinkle of coconut and a touch of sea salt on top to round out the flavors.
Toasted Coconut Cookies with Chocolate Chips
- These cookies are not just delicious fresh out of the oven; they also keep well, making them ideal for gifting, school lunches, or a holiday party.
- These cookies mix coconut with chocolate chips, giving the classic chocolate chip cookie a tropical twist.
- Browning the butter adds a rich, nutty flavor, making these cookies more flavorful than your average cookie.
- With a hint of sea salt and cinnamon, they have a great balance of sweet and savory tastes.
- This coconut chocolate chip cookies recipe is easy to follow and great for both beginner and experienced bakers.
Ingredients You’ll Need
- Shredded Coconut - Adds a tropical, slightly sweet flavor and a chewy texture to the cookies, enhancing their overall taste and mouthfeel.
- Browned Butter - Imparts a rich, nutty aroma and deepens the flavor profile of the cookies, offering a caramel-like undertone.
- Brown and White Sugar - These sugars combine sweetness; brown sugar adds moisture and a caramel note, while white sugar contributes to a crispier texture.
- Vanilla Extract - Enhances the flavors of the other ingredients and adds a classic, warm aroma.
- Eggs - Bind the ingredients together, provide structure, and help to create a soft, chewy texture in the finished cookies.
- All Purpose Flour - The base of the cookie dough it gives structure and substance to the cookies, ensuring they hold their shape while baking.
- Salt - Balances and intensifies the sweetness of the cookies, bringing out the flavors of the other ingredients.
- Cinnamon - Adds a warm, spicy note that complements both the coconut and chocolate.
- Baking Soda - Acts as a leavening agent, helping the cookies to rise and become light and fluffy in texture.
- Semi-Sweet Chocolate Chips - Provide rich, chocolatey bursts in every bite, creating a contrast with the coconut and browned butter.
- Flaky Sea Salt - Sprinkled on top adds a gourmet touch, enhancing the sweet flavors.
How To Make Coconut Chocolate Chip Cookies
Toast the shredded coconut: Preheat over to 325℉. Line a cookie sheet with parchment paper. Sprinkle the shredded 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 to make sure it doesn't burn. Set aside.
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.
Mix with coconut: Stir in the toasted coconut (reserving ½ cup) until it is completely coated in butter. Cover the bowl with plastic wrap and refrigerate until the butter is at room temperature.
Prepare for baking: Preheat over to 375℉. Line 2 baking sheets with parchment paper and set aside.
Mix wet ingredients: In a mixing bowl, add both sugars and the butter mixture. Mix using the whisk attachment on a stand mixer until light and fluffy. Next, add the vanilla extract and mix for 10 seconds. Add the eggs and yolk one at a time, combining for 10-15 seconds each time until incorporated.
Add 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; 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.
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.
Garnish and serve: Immediately sprinkle the remaining coconut and flaky sea salt on each cookie. Let cool. Enjoy!
- Toast the shredded coconut carefully, watching it closely as it can go from perfectly golden to burnt in a matter of seconds.
- When browning the butter, use a light-colored pan to better see the color change to achieve the perfect nutty flavor without burning it.
- Cream the brown and white sugar with the cooled browned butter until light and fluffy, as this helps to incorporate air and results in a lighter texture in the finished cookies.
- Fold in the chocolate chips gently to avoid overworking the dough, which can lead to tough cookies.
- If you have time, chill the dough for at least 30 minutes before baking; this helps the flavors meld together and prevents the cookies from spreading too much in the oven.
- Keep a close eye on the cookies in the last few minutes of baking and remove them when they are just golden around the edges to avoid overbaking, as they will continue to cook slightly on the baking sheet after being removed from the oven.
Flavor Variations and Substitutions
- Substitute all-purpose flour with a gluten-free flour blend to make these cookies suitable for gluten-free diets.
- Replace semi-sweet chocolate chips with dark chocolate chunks for a richer, more intense chocolate experience in each bite.
- Introduce white chocolate chips and macadamia nuts for an even more tropical-inspired variation that pairs well with the coconut flavor.
- Add a half cup of old-fashioned oats to the dough for an oatmeal-coconut twist.
- Mix in chopped almonds or pecans, enhancing the cookies with additional crunch and flavor depth.
- Incorporate dried cranberries or raisins for a chewy, fruity element.
- Add the zest of one orange or lemon to the dough for a hint of citrus, providing a zesty lift to the overall flavor profile.
- Swap out the vanilla extract for coconut extract to amplify the coconut flavor, making it more pronounced against the chocolate chips.
Storing & Freezing
Storing: Keep 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.
Cowboy cookies typically include oats, nuts, and sometimes raisins, resulting in a heartier, more textured cookie, while these focus on a blend of coconut and chocolate, offering a more tropical flavor and chewy texture.
Unsweetened shredded coconut is ideal as it offers a natural, subtle sweetness and a pleasant texture without overwhelming the cookie with extra sugar.
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.
More Chocolate Cookie Recipes
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Coconut Chocolate Chip Cookies
- 1½ cup shredded coconut (reserve ½ to sprinkle on top)
- 1 cup butter browned
- 1 cup brown sugar
- ½ cup granulated sugar
- 2½ tsp vanilla extract
- 3 eggs Two whole eggs & 1 yolk (room temperature)
- 2¾ cup all-purpose flour
- 1 tsp salt
- ½ tsp cinnamon
- 1 tsp baking soda
- 2½ cups semi-sweet chocolate chips
- flaky sea salt to sprinkle on top (optional)
- 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.
- 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.
- 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!
*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.