Save on Pinterest

Coconut Chocolate Chip Cookies

Here is a delicious twist on traditional chocolate chip cookies. They're great for coconut lovers, textured by the coconut and flavored by the extract...a compatible combination that results in a crispy, chewy cookie. My whole family agrees this recipe is a winner. -Laura Bankard, Manchester, Maryland
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    about 1-1/4 dozen


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon coconut extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup sweetened shredded coconut


  • In a large bowl, cream butter and sugar. Beat in egg and coconut extract. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut.
  • Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts
2 each: 431 calories, 23g fat (15g saturated fat), 65mg cholesterol, 420mg sodium, 55g carbohydrate (37g sugars, 2g fiber), 4g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Jan
    Dec 19, 2020

    Wow!! That’s what I said when I made these wonderful cookies. Recipe was easy to follow and they cooked up perfectly in 13 minutes. They remind me of a Keebler product from my childhood, but way better. These have become our new go-to for chocolate chip cookies.

  • Terry
    Oct 27, 2020

    This recipe made my very favorite kind of cookie. Crisoy edges and chewy in the middle. I used unsweetened coconut as that is what i had on hand and miniature chocolate chips. I also added a handful extra coconut. They cooked perfectly in the 11 minutes recommended. I will be pinning this recipe and using many more times I'm sure!

  • Lauren
    Mar 29, 2019

    I used 2/3 cup brown sugar and 1/3 cup white sugar. I used almond extract instead of coconut or vanilla. Baked for 11 mins. Delicious! Chewy centers, crispy edges. Will definetly make again!

  • JennKurth
    Mar 8, 2018

    I doubled the recipe for my roommate's potluck at work. I did toast the coconut on the stovetop until it was lightly browned. However I didn't have coconut extract on hand,next time. I used a bag of semi sweet chocolate chips but have used chocolate chunks before. My bake time was 11 minutes on the dot. These are super easy to make and got rave reviews from the other who brought something for the potluck. Thanks for the great recipe!

  • Lady Fingers
    Dec 6, 2015

    Very good. I just made two batches -- one as written, and one with walnuts and vanilla instead of coconut. If anything, there is just a bit too much chocolate, almost hiding the coconut. I'll cut it to 4 ounces next time, and think I'll find that just about perfect.

  • debstamp
    Jun 19, 2015

    Yummy! Just made these and gave my husband one right out of the oven...only problem he had was that the rest of these are going to my father for Father's Day. I guess I will have to make another batch sometime for my husband!

  • Mon_Seattle
    Feb 25, 2015

    Love this recipe. It taste so good.I use brown sugar and my home made no sugar added coconut flake and it turn out great!!For some people who have problem with expanded or flat cookies, try put the dough in fridge 30 minutes before scoop them.I did it and mine look great!!!

  • slamm
    Jan 21, 2015

    I'm in love with coconut and these are great! I'm glad I looked at the reviews and decided to go ahead and buy the coconut extract instead of settling for vanilla! But, I found they were a little salty, so I'm ommitting salt in future use! Loved these though!!!!

  • doreensanzone
    Dec 26, 2014

    Do yourself a favor and hunt down coconut extract. Ours was found at Trader Joes. I made them using vanilla extract and they were not nearly as good. But with coconut exttract, they are AMAZING,! I could scarf down the entire batch.Update: I've started substituting brown sugar for some of the white sugar, about half and half. The cookies come softer and chewier. I'd recommend trying them that way too if you like a chewier rather than crisper cookie.

  • krys957
    Jun 26, 2013

    Loved these! Didn't have coconut extract, but used vanilla extract and coconut flakes and still tasted great. Very simple and quick to make. This has become one of my family's favorite cookie!