Girl Gone Gourmet

Easy Recipes for Every Occasion

  • Home
  • About
    • Contact
    • Cookbook
    • Get the GGG Recipe Newsletter!
    • Work with Me
    • Press
    • Privacy Policy
  • Course
    • Main Dishes
    • Side Dishes
    • Appetizers
    • Salads
    • Desserts
    • Breakfast
    • Drinks
  • Ingredient
    • Pasta
    • Chicken
    • Beef Recipes
    • Pork
    • Fish & Seafood
    • Turkey
    • Meat-Free
  • Recipe Collections
    • Comfort Food Recipes
    • Quick & Easy
    • Slow Cooker
    • One-Pot
    • Soups, Stews and Chili
    • Game Day Recipes
    • Recipes for One or Two
    • Instant Pot
    • Recipe Round-Ups
  • Holiday Recipes
    • Easter
    • Cinco de Mayo
    • Memorial Day Weekend
    • 4th of July
    • Thanksgiving
    • Christmas
  • Season
    • Spring
    • Summer
    • Fall
    • Winter

November 21, 2021Updated: April 27, 2022

Coconut Chocolate Chip Cookies

Skip To RecipePrint Recipe

Coconut chocolate chip cookies are a twist on classic chocolate chips cookies! Every bite has chocolate, toasted coconut, and almonds for a nutty coconut cookie inspired by a Mounds candy bar.

a stack of coconut chocolate chip cookies.

Table of contents

  • Recipe Notes
  • Ingredients
  • Instructions
  • Recipe Tips
  • More Cookie Recipes

‘Tis the season for cookies, and this coconut chocolate chip cookie recipe is one to have on the list. They’re heavy on the toasted coconut flavor and the perfect amount of sweet with melted chocolate chips and crunchy nuts in every bite. 

Recipe Notes

  • This recipe starts with toasted coconut, which makes a big difference in the flavor. It only takes a few minutes to toast shredded coconut in the oven.
  • The cookies have a nice chewy texture and keep well for a few days at room temperature. Or, you can make a batch and freeze them.
  • The taste reminds me of a Mounds candy bar – it’s a great twist on a regular chocolate chip cookie!
overhead photo of the cookies on a baking rack.

Ingredients

  • All-purpose flour
  • Baking soda
  • Salt
  • Softened unsalted butter
  • Granulated sugar
  • Light brown sugar
  • Room temperature large egg
  • Vanilla extract
  • Unsweetened shredded coconut
  • Semi-sweet chocolate chips
  • Sliced almonds
ingredients for the cookies.

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper. 

Spread the coconut in an even layer on the pan. Bake it until it’s lightly browned and toast. Be sure to watch it closely, so it doesn’t burn. Place the coconut on a plate or in a bowl to cool. You can use the same pan for baking the cookies.

In a medium bowl, whisk the flour, baking soda, and salt. In a large mixing bowl, beat the butter and both kinds of sugar with an electric mixer (or stand mixer with a paddle attachment) until the mixture is creamy.  Stir in the egg and vanilla extract. 

Add half of the flour mixture and mix on medium speed until incorporated, and then add in the rest until just combined. Fold in the coconut, chocolate chips, and almonds.

cookie dough balls on a baking sheet.

Place 12 scoops of cookie dough spaced two inches apart on the prepared pan using a medium cookie scoop.  Top with optional additional toasted coconut, pressing it gently into dough.

Bake them for 10 to 12 minutes or until the edges just start to brown.  Leave them on the baking sheet for three to five minutes before moving to a wire rack.  Once cooled completely, store the cookies in an airtight container.

Recipe Tips

The cookies are best enjoyed within two to three days. Keep them stored in an airtight container at room temperature.

You can also freeze the baked cookies for up to one month. To freeze, store them in a single layer in a  freezer bag or freezer-safe container. If you want to stack them, use parchment paper between the layers to keep the cookies from sticking.  

baked cookies on baking sheet.

It goes without saying these coconut chocolate chip cookies are great any time of year. But, if you’re looking for something new to try for the holiday season, they’d be a great addition to your cookie platters. I hope you love them!

Happy baking,

April
two cookies stacked on top of each other.

More Cookie Recipes

  • Snickerdoodles
  • Iced Pumpkin Cookies
  • Almond Biscotti
  • Molasses Cookies
Print

Coconut Chocolate Chip Cookies

a stack of coconut chocolate chip cookies.
Print Recipe
Save Recipe Recipe Saved

These chocolate chip cookies have almonds and toasted coconut baked in and extra on top. They’re a twist on a chewy chocolate chip cookie and easy to make.

  • Author: April Anderson
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 25 cookies 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cup unsweetened shredded coconut, divided
  • 1 cup semi-sweet chocolate chips
  • 1/3 cup sliced almonds

Instructions

  1. Preheat the oven to 350°F.  Line a baking sheet with parchment paper and spread the coconut in an even layer. Bake it until it’s lightly browned. Keep an eye on it – coconut toasts fast.  Transfer the toasted coconut to a bowl or plate to cool. You can use the same pan to bake the cookies.
  2. In a medium-sized bowl, whisk the flour, baking soda, and salt. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy.  Beat in the egg and vanilla extract. 
  3. Add half of the flour mixture until incorporated and then add in the rest until just combined.  Fold in 1 1/2 cups of coconut, chocolate chips, and almonds.
  4. Using a medium cookie scoop, place 12 scoops of dough spaced 2 inches apart on the prepared pan.  Top each cookie with the remaining toasted coconut, pressing it gently into dough.
  5. Bake the cookies for 10 to 12 minutes or until the edges just start to brown.  Cool them on the baking sheet for 3 to 5 minutes before moving them to a cooling rack.  Once cooled completely, store the cookies in an airtight container.

Notes

The cookies are best enjoyed within two to three days. Keep them stored in an airtight container at room temperature.

You can also freeze the baked cookies for up to one month. To freeze, store them in a single layer in a freezer bag or freezer-safe container. If you want to stack them, use parchment paper between the layers to keep the cookies from sticking.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 107
  • Sugar: 7.5g
  • Sodium: 76.9mg
  • Fat: 10.3g
  • Saturated Fat: 6.2g
  • Unsaturated Fat: 2.6g
  • Trans Fat: 0g
  • Carbohydrates: 14.1g
  • Fiber: 1.6g
  • Protein: 2.4g
  • Cholesterol: 17.2mg

Never Miss a Recipe!

📧 Sign up for the Girl Gone Gourmet Newsletter and get recipes delivered to your inbox

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.


Leave a Comment

About April Anderson

I’m a passionate home cook, cookbook author, recipe developer, freelance writer, food photographer, and dog mom ❤ I garnish (almost) everything with parsley and believe you can make deliciously amazing dishes with everyday ingredients.

« Bacon-Roasted Brussels Sprouts with Apples
Baked Brie in Puff Pastry »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Welcome to Girl Gone Gourmet

Hi, I’m April! Welcome to my food world where I share easy recipes made with everyday ingredients ❤ Whether you’re looking for great dinner recipes or ideas for breakfast, appetizers, sides, or desserts, I have so many delicious recipes to share with you! Learn more… 

Trending Recipes

Creamy Poblano Chicken Enchiladas
Dinner for One: Easy Pasta with Olive Oil & Garlic
Eggplant Casserole
Truffle Mushroom Pasta
Italian Sandwich Sliders
Homemade Enchilada Sauce (Quick & Easy!)
Easy Easter Dinner on a Sheet Pan
Garlic Butter Shrimp Pasta - Quick & Easy!
Easy Dinner Recipes for Two
Creamy Pesto Sauce

You might also like

a bowl of turkey meatballs with sauce and pasta.

Easy Turkey Meatballs

a bowl of parsley pesto spaghetti.

Spinach Parsley Pesto

chicken recipes photo collage.

Boneless Chicken Recipes

frito pie with bowls of toppings surrounding it.

Chili Frito Pies

A forkful of short rib ragu with parmesan mashed potatoes

Short Rib Ragu

About Girl Gone Gourmet * Recipes * Newsletter Sign Up * Gourmet Cooking for One (or Two) * Media Mentions * Web Stories * Privacy Policy

Copyright © 2023 Girl Gone Gourmet

Girl Gone GourmetLogo Header Menu
  • Home
  • About
    • Contact
    • Cookbook
    • Get the GGG Recipe Newsletter!
    • Work with Me
    • Press
    • Privacy Policy
  • Course
    • Main Dishes
    • Side Dishes
    • Appetizers
    • Salads
    • Desserts
    • Breakfast
    • Drinks
  • Ingredient
    • Pasta
    • Chicken
    • Beef Recipes
    • Pork
    • Fish & Seafood
    • Turkey
    • Meat-Free
  • Recipe Collections
    • Comfort Food Recipes
    • Quick & Easy
    • Slow Cooker
    • One-Pot
    • Soups, Stews and Chili
    • Game Day Recipes
    • Recipes for One or Two
    • Instant Pot
    • Recipe Round-Ups
  • Holiday Recipes
    • Easter
    • Cinco de Mayo
    • Memorial Day Weekend
    • 4th of July
    • Thanksgiving
    • Christmas
  • Season
    • Spring
    • Summer
    • Fall
    • Winter