We can’t stop eating these coconut chocolate chip cookies! They have everything I look for in the perfect cookie: crispy edges, soft chewy centers, big pools of dark chocolate and a pop of flaky salt.
And the shredded coconut? I could put that stuff in every cookie I ever eat and die happy.
These cookies veer towards the thin and crispy end of the spectrum, complete with deeply caramelized edges and buttery flavor.
It’s important to chill the dough thoroughly before baking or you’ll get a ton of spread and very thin cookies. Let them rest in the fridge and bake them off as the craving strikes!
A warm, gooey, crispy cookie never tasted so good.
These cookies use shredded coconut to give the coconut flavor and extra-chewy texture. Some cookie recipes us coconut sugar, coconut oil, coconut flour, or coconut milk in the recipe for additional health benefits-- that’s not here!
We’re just in it for the very best cookie coconut can give us, and I found it with the sweetened shredded coconut.
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coconut chocolate chip cookie ingredients:
- sweetened shredded coconut
- dark chocolate
- brown sugar
- all-purpose flour
- baking soda
- baking powder
- kosher salt
how to make coconut chocolate chip cookies:
- Whisk together dry ingredients.
- Cream butter, sugar and brown sugar until light and very fluffy.
- Mix in egg and vanilla.
- Mix in dry ingredients.
- Mix in chocolate chunks and coconut.
- Scoop dough and chill at least 1 hour, or up to 3 days.
- Arrange 5 cookie dough balls on a baking sheet. Sprinkle with flaky salt and bake 18- 20 minutes. After 10 minutes in the oven, start banging the pan every 2 minutes to collapse the cookies and create ripples.
- Let cool 5 minutes on the pan, the transfer to a cooling rack.
- Bake remaining cookies and enjoy!
make these coconut chocolate chip cookies your own!
- Oatmeal (mix ½ cup quick-cooking oats with the chocolate)
- Roasted chopped pecans (mix ½ cup in with the chocolate)
- Roasted chopped walnuts (mix ½ cup in with the chocolate)
- Chopped almonds (mix ½ cup in with the chocolate)
- Chopped macadamia nuts (mix ½ cup in with the chocolate)
- Butterscotch chips (in place of dark chocolate)
- Coconut flakes (in place of shredded coconut)
- Toasted coconut (toast coconut on the stove until fragrant and golden, about 5 minutes)
- Lime zest and white chocolate chips (zest of 2 limes, omit dark chocolate)
- Banana chips, crushed into small pieces (mix ½ cup in with the chocolate)
- ½ tsp almond extract (reduce vanilla extract to 2 tsp)
pan banging: how and why?
This is one of my all-time favorite homemade cookie techniques. It's the key to getting those gorgeous, bakery-style ripples in your cookies.
Sarah Keiffer developed the technique, where you bang the sheet of partially baked cookies against the oven rack every 2 minutes to collapse the cookie dough.
It creates a beautiful rippled texture in the cookies-- which get caramelized, crunchy, crispy edges and a soft center.
Note: pan banging works best with larger cookies (3 tablespoon-sized balls or bigger). It's also important to space the cookies out a ton, to give them room to spread and ripple.
tips for the best coconut chocolate chip cookies:
- Let the dough chill at least an hour. Don’t skip this!
- It’s easy to forget about pan banging. To remember, I set my phone timer for 10 minutes once I put the cookies in the oven. Then I gently bang the pan against the oven rack to collapse the dough. I set my timer for 2 minutes and every time is goes off, I pan bang. Reset the timer 4 more times. (20 minutes: 10 minutes undisturbed, then 5 pan bangings)
- Of course, sometimes I forget how many times I’ve banged the cookies, and how much longer they have. It’s helpful to write down the time they go in for general reference. You can also just look at them! When they’re golden brown on the edges, pull them out.
- I love this large cookie dough scoop! It gives almost exactly 14 cookies for this recipe (depending on how much dough we eat, of course). Plus, it keeps your hands super clean and gives you even-sized cookies without thinking.
more chocolate chip cookie recipes to try!Print
coconut chocolate chip cookies (crispy and chewy!)
These are the best coconut chocolate chip cookies! They’re crispy, chewy, caramelized cookies packed with coconut and big pools of dark chocolate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 14
- Category: Cookies
- Method: Baked
- Cuisine: American
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- ¾ tsp baking powder
- ¾ tsp kosher salt
- 1 ½ sticks (12 tbsp) butter, softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 tbsp vanilla extract
- 1 cup dark chocolate chunks (can substitute chocolate chips)
- 1 cup sweetened shredded coconut
- In a medium bowl, whisk to combine flour, baking soda, baking powder and salt. Set aside.
- In the bowl of a mixer fitted with a paddle attachment, cream butter and brown sugar until light and fluffy, about 5 minutes. Add egg and vanilla and mix to combine, scraping down bowl if needed. Add dry ingredients and slowly mix until just combined. Slowly mix in chocolate chunks and coconut.
- Scoop dough into roughly ¼ cup portions, roll into balls, and arrange on a parchment paper-lined baking sheet. Chill at least 1 hour and up to 3 days.
- Preheat oven to 350°F. Space about 5 chilled dough balls out on a parchment paper-lined baking sheet to allow for spreading. Sprinkle flaky salt on the surface and bake for a total of 20- 22 minutes. After 10 minutes, pull the pan out, lift it about 6-inches off the counter and bang it against the counter a few times to collapse the cookies. Return pan to oven and repeat the banging every 2 minutes. When ready, the cookies will be golden brown and rippled on the edges, but still quite soft in the center.
- Let cool 5 minutes on the sheet pan, then transfer to a cooling rack. Cookies will firm up as they cool.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Serving Size: 1
- Calories: 334
- Sugar: 27g
- Sodium: 245mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.4g
- Carbohydrates: 42g
- Fiber: 2.2g
- Protein: 3.2g
- Cholesterol: 41mg
Keywords: coconut white chocolate cookies