Toasted Coconut Chocolate Chip Cookies
Coconut chocolate chip cookies are a twist on classic chocolate chip cookies! Every bite has melty chocolate, toasted coconut, and crunchy almonds.
‘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 sweetness with melted chocolate chips and crunchy nuts in every bite.
This recipe starts with toasted coconut, which makes a big difference in the flavor. Toasting shredded coconut in the oven only takes a few minutes.
The cookies have a nice chewy texture and keep well for a few days at room temperature. You can also make a batch and freeze them.
The flavor reminds me of a Mounds candy bar – it’s a great twist on a regular chocolate chip cookie.
Ingredients
- All-purpose flour
- Baking soda
- Salt
- Softened unsalted butter
- Granulated sugar
- Light brown sugar
- Room temperature large egg
- Vanilla extract
- Unsweetened shredded coconut
- Chocolate chips: I’ve made these cookies with semi-sweet, milk chocolate, and dark chocolate chips. Choose your favorite!
- Sliced almonds: If you like a salty-sweet cookie, use chopped salted and roasted almonds. They work great in these cookies, too.
How to Make Them
☑️ Toast the Coconut
Spread the coconut in an even layer on a cookie sheet. Bake it at 350°F until it’s lightly browned and toasted, watching 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 to bake the cookies.
☑️ Make the Cookie Dough
Whisk the flour, baking soda, and salt in a medium bowl.
In a large mixing bowl, beat the butter and both kinds of sugar with an electric mixer until creamy. Mix in the egg and vanilla extract.
Add half of the flour mixture and mix at medium speed until incorporated, then add the rest until combined. Mix in the coconut, chocolate chips, and almonds.
Scoop two tablespoons of cookie dough to form each dough ball. Place them on the cookie sheet. Lightly press some toasted coconut on the top of each cookie.
Bake the cookies at 350°F for 12 to 15 minutes or until the bottoms and edges are lightly golden. Leave them on the cookie sheet for a few minutes before transferring them to a wire baking rack.
Storage Tips
The cookies are best within two to three days. They should be 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.
You can also freeze the cookie dough. Scoop the dough and freeze the cookie dough balls on a sheet pan for 30 minutes. Transfer them to a freezer bag and they will keep for a few months. When you’re ready to bake them, keep them at room temperature while preheating the oven. You may need to add up to five minutes of baking time.
Toasted Coconut Chocolate Chip Cookies
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 18 cookies 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
Ingredients
- 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
- 1 teaspoon vanilla extract
- 1 3/4 cup unsweetened shredded coconut, divided
- 1 cup semi-sweet chocolate chips
- 1/3 cup sliced almonds
Instructions
- 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, about 10 minutes. Keep an eye on it so it doesn’t burn. Transfer the toasted coconut to a bowl or plate to cool. You can use the same pan to bake the cookies.
- Whisk the flour, baking soda, and salt in a medium-sized bowl. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy. Beat in the egg and vanilla extract.
- Mix in half of the flour mixture until incorporated, and then add the rest until combined. Fold in 1 1/2 cups of coconut and all of the chocolate chips and almonds.
- Scoop two tablespoons of dough to form each cookie dough ball. Place them two inches apart on the prepared pan. Top each cookie with the remaining toasted coconut and press it gently so it sticks to the dough.
- Bake the cookies for 12 to 15 minutes or until the edges are lightly golden. 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. Store them 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: 232
- Sugar: 15.9g
- Sodium: 106.9mg
- Fat: 14.3g
- Saturated Fat: 8.7g
- Unsaturated Fat: 3.6g
- Trans Fat: 0g
- Carbohydrates: 25.1g
- Fiber: 2.3g
- Protein: 3.4g
- Cholesterol: 23.9mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Holiday Recipes
- Classic Christmas Cookie Recipes
- Christmas Lemonade
- Easy Hot Chocolate Recipe
- Peppermint White Chocolate Mocha
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,
This coconut chocolate chip cookie post was updated from the archives. It was first published in November 2021.
