Chewy Coconut Chocolate Chip Cookies – Easy and Flavor-Packed Treat

These coconut chocolate chip cookies bake up with golden edges, chewy middles, and just the right mix of chocolate chips and shredded coconut. If you’ve been searching for chewy coconut cookies recipes, chocolate chip and coconut cookies, or coconut cookies recipes easy to make on a weeknight, this is the one to keep. A straightforward coconut baking recipe with the familiar comfort of chocolate chip cookies and a twist from sweet coconut flakes.

This recipe works because of the butter-to-flour ratio and the balance of sugars. A full cup of softened unsalted butter creates a dough that spreads enough to crisp at the edges but still holds enough structure to stay thick in the center. The mix of brown and white sugar affects more than just flavor. Brown sugar, with its molasses content, helps create chewiness, while the granulated sugar contributes to spreading and crispness.

I’ve tested versions with higher flour and less butter. The cookies came out too cakey and dry. This version sits right in the middle. Rich, soft, and reliably chewy every time. I use a standard scoop, around two tablespoons per cookie to control spread and shape. Slightly underbaking makes a big difference.

Choosing the Ingredients That Matter

The butter must be truly softened. Cold chunks will never cream properly. I let mine sit for at least an hour. It should press easily with your finger, without melting. For sugar, I use packed light brown sugar. Dark brown sugar added too much moisture and made the texture dense.

Good vanilla extract makes a visible difference. I prefer Nielsen-Massey or Simply Organic. The chocolate chips I reach for most are Ghirardelli semi-sweet, but dark chocolate chips also work well here.

Shredded coconut adds both chew and sweetness. I use sweetened, not unsweetened, because the sugar helps the edges caramelize. For even more coconut flavor, I add a little extra on top before baking. The final cookies smell like warm coco recipes from my childhood.

Related: Try these Chocolate Coconut Cookies for a simpler version without chips.

Why Coconut Holds Everything Together

The shredded coconut plays more than one role. It bulks the dough, helps it hold moisture, and gives a rich texture contrast to the melting chocolate. You’ll notice the edges where coconut hits the heat first get almost toasted, and that’s what makes these so different from a standard chocolate chip cookie.

I used sweetened coconut flakes because they brown better and soften more during baking. If you’ve only ever used coconut in cakes or bars, this gives it a new place to shine. If you’re out, you can substitute with unsweetened flakes, but the flavor won’t be as warm and caramel-like.

If you love bar-style cookies, the Chocolate Coconut Bars use a similar flavor idea in a different format.

Baking Step By Step: What to Watch For

Once the dough is mixed and thick, check for visual cues. It should be stiff enough to scoop without slumping but not dry or crumbly. The butter and sugar need to fully cream first don’t skip that step. It takes a full 2 to 3 minutes of mixing to get enough air in the batter.

After scooping, I add a few extra chips and coconut flakes to the tops. It makes them look bakery-ready. Bake until the edges are a deep golden brown and the centers are still pale but set. They’ll continue baking as they sit.

For an easy weekend treat, you can prep the dough ahead and refrigerate it overnight. Scoop straight from the fridge the next day.

Similar texture alert: The Bounty Bars Recipe shares the same coconut-chocolate profile, in a no-bake format.

How To Know When They’re Done

Don’t wait until the whole surface looks golden. That’s too long. Pull them from the oven as soon as the edges color and the centers no longer look raw. They’ll set fully on the sheet as they cool.

An overbaked cookie will feel hard in the center once cooled and lose the chewy bite. An underbaked cookie will collapse. That’s why I always test one batch first and adjust the time. For me, 11 minutes is the sweet spot.

Storage, Freezing, and Reheating

Keep baked cookies in a tightly sealed container at room temperature for up to 4 days. They’ll soften slightly over time but still hold their shape. To freeze, scoop raw dough onto a tray, freeze solid, then transfer to a bag. Bake from frozen with just an extra minute or two in the oven.

You can also freeze fully baked cookies. I reheat mine in a 300°F oven for 3 to 4 minutes. That brings the edges back to life without drying the center.

Looking for another freezer-friendly option? Try Chocolate Coconut Fudge, which sets firm and slices clean.

Final Baking Tips I Trust

Use a cookie scoop for even size. Let your butter soften at room temperature, don’t microwave it. Always cream butter and sugar for a full 3 minutes for the right structure. Chill the dough if your kitchen is warm, especially in summer.

Add extra chocolate or coconut right before baking. That’s how you get the pretty top. If you bake two trays at once, rotate them halfway. And don’t skip the parchment paper. It helps the bottoms stay golden, not dark.

How To Serve These Cookies

Stack them on a plate for casual snacks. Pair with cold milk or coconut milk for a themed moment. Warm and serve with ice cream as a quick dessert. Pack into jars for gifting. I often freeze a few and tuck them into lunchboxes later.

Save This Recipe And Share Yours Too

Save this to your favorite dessert board so you’ll have it ready next time you’re craving chocolate chip cookies with coconut. Let me know in the comments how they turned out, or if you swapped anything. I always love hearing what you’re baking.