These easy coconut cookies are indeed amazing - they are pleasantly soft and chewy and you feel the taste of butter, chocolate and coconut in every bite! Quick and easy to make, this simple cookie recipe is the ultimate chocolate treat for lazy weekends and a winner with kids of all ages!
Since I started my culinary blog, I've been offering food over the door to our lovely neighbors, getting them to taste test to make sure it's not just my family who likes the recipes or as an excuse for our son bustling in early mornings. I don't know if the coconut chocolate chip cookies that I had brought this day helped, but in any case, everybody loved them!
Is this recipe easy to make
It only takes 15 mins to prepare the dough. The only challenge is to wait for it to set in the fridge for at least 1 hour before baking.
What ingredients you need
- butter
- granulated sugar
- brown sugar
- all purpose flour
- cornstarch
- baking powder
- vanilla extract
- shredded coconut
- eggs
- salt
- chocolate chips or chocolate broken into small pieces
The complete list and quantities are in the recipe card below the post.
Preparation
- Place the flour in a mixing bowl along with the cornstarch, baking powder and salt.
- In another bowl, whisk together the butter, two types of sugar, eggs and vanilla.
- Slowly whisk the wet ingredients into the dry mixture until fully combined; add the shredded coconut and the chocolate chips and give everything a good stir.
- When the mixture resembles a dough, press it together, wrap in cling film and leave in the fridge to set for at least one hour.
- Preheat oven to 350°F/ 170°C.
- Shape small balls, place them on baking tins lined with parchment paper and bake for around 15 mins until golden brown. Keep an eye from 12 minutes on, as you don't want them to get too hard, but rather soft and chewy. When done, remove and place on a wire rack to cool.
Useful tips
- Make sure that your eggs are room temperature when you add them to the mixed butter and sugar - an important step, which will contribute to the quality blending of your cookie ingredients.
- It's important to chill your cookie dough for at least an hour - it helps develop the flavors and prevents the cookies from spreading out too quickly in the oven.
Variations
- To make this recipe more kids-friendly use coconut sugar instead (150 g/ ¾ cup). This will complement the flavor and balance the sweetness of the coconut cookies and chocolate.
- Chopping a high-quality chocolate bar into rough chunks is seriously recommended for a choco-elevated experience.
How to store
The cookies can be kept in an airtight container for up to two weeks. You can also freeze them for up to 3 months.
In moments of sudden "cookie craving" try making those melt-in-your mouth chewy coconut chocolate chip cookies - one bite will impress everyone, even your little-ones! If you made them, please let me know in the comments what was your experience!
Check out my other cookies recipes that you might like:
- Strawberry Cheesecake Cookies
- Vegan Double Chocolate Cookies {Gluten Free}
- Vegan Olive Oil Cookies
- Soft Apricot White Chocolate Cookies
📝 Recipe
Coconut Chocolate Chip Cookies
Ingredients
- ½ cup/ 120 g butter, melted
- ½ cup/ 100 g granulated sugar
- ½ cup/ 100 g brown sugar
- 1 ¾ cup/ 220 g all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 cup/ 100 g shredded coconut
- 2 eggs, room temperature
- ⅓ teaspoon salt
- 3.5 oz/ 100 g chocolate chips, or chocolate broken into small pieces
Instructions
- In a medium bowl combine flour, cornstarch, baking powder and salt and whisk gently.
- In a large bowl combine butter and the two kinds of sugar. Whisk until well combined. Add eggs and vanilla and whisk until homogeneous.
- Gradually fold in the dry mixture using a wooden spoon, to make a soft dough. Add the shredded coconut and the chocolate chips and stir until just absorbed.
- Wrap the dough with a plastic wrap (or just cover the bowl) and leave it in the fridge for 1-2 hours.
- Preheat oven to 350° F/ 170° C. Line 2 large baking tins with parchment paper or silicone mats.
- Make balls out of the dough with your hands and place them on the prepared tins at a reasonable distance (they will grow and spread).
- Bake for 10 to 15 minutes or until the edges of the cookies start becoming golden brown (watch them carefully). Remove from the oven and let cool for 10 minutes on the pan, before transferring them to a wire rack.
Notes
- Store the cookies for up to two weeks in airtight containers. You can also freeze them for up to 3 months.
- This recipe is inspired by Sally's Baking Addiction
annelawton says
Yum! I love coconut and chocolate!
sugarlovespices says
Coconut and chocolate go so well together, I'm sure these cookies are sooo good! Hope your son is enjoying the cute rabbit gift of your neighbors 😉 .
Daniela says
Oh, he does! But looks like he enjoys food more than everything, like a real son of his mother 🙂