Coconut Chocolate Chip Cookies

Our Coconut Chocolate Chip Cookies are perfectly thin and chewy with crisp edges. These soft, chewy oatmeal cookies with coconut, toffee, and chocolate chips are a family favorite!

Jump to:

• Coconut Chip Cookies
• Why You'll Love This Recipe
• Key Ingredients
• How To Make Coconut Chocolate Chip Cookies
• Storage Recommendations
• Tips and Variations
• FAQs
• More Cookies With Coconut
• Recipe

Coconut Chip Cookies

For the past few weeks, I have been making all kinds of chocolate chip cookies. I usually make thick chocolate chip cookies and crispy chewy chocolate chip cookies for parties or events. Those two kinds always satisfy everyone there.

This summer's sunshine and heat have me craving an island adventure with tropical treats. Since I adore the taste of coconut, I added it to my classic chocolate chip cookie dough.

Wow! I didn't think chocolate chip cookies could get any better, but the coconut twist blew me away! The combination of coconut flakes, oatmeal, and toffee bits transformed the treats into a thin, chewy delight. This might possibly be my new favorite cookie!

Why You'll Love This Recipe

Trust me and give them a try. You will like these delicious cookies even if you are not a huge coconut fan. Our youngest son devoured five straight from the oven, and he usually dislikes coconut.

• The texture of these cookies is incredible! Each one is thin and chewy with a crisp golden brown edge. 
• They have a rich, nutty flavor. Coconut extract and toffee bits are game changers in this recipe. They add so much flavor to the dough.
• No chilling is necessary. You can bake this dough as soon as you mix it.

Key Ingredients

This coconut chocolate chip cookie recipe is easy to make using simple kitchen ingredients. You probably have everything you need to make a batch today.

• Butter - Adds a rich flavor to the dough. We prefer to use unsalted butter because we can control the amount of salt in the recipe.
• Sugars - Combining light brown sugar and granulated sugar makes a dessert crisp and chewy.
• Large Egg - Binds the ingredients together and gives the dough moisture.
• Vanilla Extract and Coconut Extract - Adds a sweet and nutty flavor.
• All-Purpose Flour - Properly measured flour is critical to the right texture in these cookies. Using too much flour will also result in dry, crumbly treats.
• Baking Soda - This agent will let the dough spread out as it bakes, leaving you with a thin, chewy cookie with crispy edges.
• Rolled Oats - The old-fashioned oats are bigger and provide a chewier texture.
• Sweetened Coconut - The flakes give the treats a chewy texture. If you like unsweetened coconut, feel free to use that instead.
• Semi sweet Chocolate Chips - We like these the best, but you can use milk chocolate or dark chocolate chips instead.

How To Make Coconut Chocolate Chip Cookies

The best part about this oatmeal chocolate chip cookie recipe is that you can bake the dough right away.

1. Using a stand mixer, beat the butter and sugars in a medium bowl until light and creamy. Add the egg and extracts, and then mix again.
2. Stir the flour, salt, baking soda, oats, and shredded coconut, and slowly add them to the wet ingredients until a soft dough forms. Do not over-mix the dough.
3. Add the toffee and chocolate chips, stirring gently. Use a scoop to measure the dough into 18 balls.
4. Place six cookie dough balls on an ungreased cookie sheet and then bake. Press a few extra chips into the hot cookies, then cool them on a wire rack. 

Storage Recommendations

Store the cookies in an airtight container at room temperature for 4-5 days.

To freeze, wrap each individually in plastic wrap or place them in a freezer bag with parchment paper. Properly wrapping the cookies will keep them fresh for 2-3 months. Thaw before eating.

Freeze the dough balls on a tray for 30 minutes, then place them in a bag or container for 2-3 months. Bake from frozen, adding a few extra minutes to the bake time.

Tips and Variations

• Make sure your butter is only slightly soft. You do not want the butter to be too soft or melted because it will cause your dough to spread too much.
• You can use white chocolate, butterscotch, peanut butter, or a mix of your favorite chips.
• For Almond Joy chocolate chip cookies, skip the toffee and then add chopped almonds.
• For a nutty and crunchier texture, use toasted coconut in the dough.
• Use Silpat or parchment paper on your baking sheet to prevent the dough from spreading too far as it bakes.
• Use a cookie scoop to divide the dough evenly so all your treats are evenly sized and consistent.
• For best results, bake the cookies for 13 minutes if serving them on the day they are made and for 12 minutes if serving them the next day.
• Do not overbake this oatmeal cookie recipe! Cookies continue to bake after they come out of the oven. Let the sheet of cookies sit for a few minutes before removing them.

FAQs

More Cookies With Coconut

• Key Lime Macaroons
• Coconut Nutella Cookies
• Toasted Coconut Cookies
• Carrot Cake Mix Cookies
• Nutella No Bake Cookies

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This post was first published in February 2011. It was updated and republished in June 2024.