Chewy and sweet Chocolate Chunk Coconut Cookies are full of semi-sweet chunks and coconut chips, and will cure anyone's sweet tooth craving! A perfect combination cookie for chocolate and coconut lovers!
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This post was originally posted on 5/15/2020 and updated on 4/12/2023.
Why we Love Chocolate Chunk Coconut Cookies
- An easy drop cookie recipe that requires no chilling.
- Chocolate and coconut are a perfect combination.
- Perfectly chewy cookies with a slightly crisp edge.
- These cookies are incredibly delicious and irresistible.
Chocolate Chunk Coconut Cookies Ingredients
- Salted Butter
- Light Brown Sugar
- White Sugar
- Coconut Extract
- Pure Vanilla Extract
- Large Eggs
- Unbleached All Purpose Flour
- Baking Soda
- Semi-Sweet Chocolate Chunks
- Unsweetened Coconut Chips
- Salted Butter: You can use unsalted butter, but add an extra ½ teaspoon of salt to the cookie dough.
- Coconut Extract: for the coconut extract I use Watkin's brand. You can find it at Menards, Wal-Mart and Amazon.
- Pure Vanilla Extract: Pure extracts are the best to use. Imitation extracts can leave an unwanted after taste in the cookies.
- Unbleached All Purpose Flour: Whole wheat flour and white whole wheat flour can be used as well. Or you can use a blend of all purpose and whole wheat. The whole wheat flour will add a little nutty flavor to the cookies and make them a bit darker in color.
- Semi-Sweet Chocolate Chunks: If you have a hard time finding chunks you can use semi-sweet chocolate chips or chop up a couple chocolate bars. You can use your favorite type of chocolate as well. Dark chocolate chips or chunks , white chocolate chips or butterscotch chips are all delicious options.
- Unsweetened Coconut Chips: Coconut chips give the best texture in these cookies. If you can't find unsweetened coconut chips, you can use unsweetened coarsely shredded coconut. You can also use sweetened coconut, but note that the cookies will be extra sweet.
Chocolate chip coconut cookies are a delicious twist on a classic chocolate chip cookie. These are the perfect cookies for any coconut fan.
How to Make Chocolate Chunk Cookies from Scratch with Coconut Chips
- Combine the softened butter, brown sugar, and white sugar in a stand mixer with the paddle attachment or in a large bowl with an electric mixer. Cream together on medium speed until light and fluffy. The longer the better!
- Add eggs one at a time, beating well after each egg.
- Mix in the vanilla and coconut extracts.
- Next, add the dry ingredients: flour, baking soda and salt. Mix on low speed just until everything is combined.
- Stir in the chocolate chunks and coconut chips.
- Using a medium scoop or about 2 tablespoons, drop dough 2 inches apart on cookie sheets lined with parchment paper.
- Bake the cookies in a 350°F oven for 13-15 minutes and until edges are just turning golden and the center is no longer glossy.
- Let the cookies cool for 2 minutes on the pan and remove to a wire rack or counter to cool completely!
Storing Coconut Chocolate Chunk Cookies
Storing: Store the cooled cookies in an airtight container. Keep them in a cool dry place and they'll last a few weeks. If you notice the cookies starting to get a little dry or hard, add a piece of bread to the container with the cookies. It will add moisture back into the cookies.
Freezing: These cookies freeze well! Place the baked cookies in a freezer safe airtight container in single layers, between pieces of wax paper. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: To thaw the frozen cookies, simply let them sit at room temperature for a few hours.
How to Freeze Cookie Dough
Freezing Cookie Dough: To freeze the chocolate chunk coconut cookie dough: place cookie dough scoops on a large baking sheet lined with parchment paper. Then freeze the dough for at least an hour or two. Once frozen, place the frozen dough balls in an air tight freezer-safe container or zip top bag. I like to freeze them between layers of wax paper. Label, date and keep frozen until ready to use.
Baking Frozen Cookie Dough: To bake the frozen cookie dough, place each cookie dough ball on parchment lined cookie sheets 2 inches apart. Then bake frozen dough at 350°F for 14-16 minutes or until edges are just starting to turn golden brown and the centers no longer look wet. Baking time will vary on how cold your cookies are when placed in the oven. Cool cookies on pan for 2 minutes and then remove to wire rack to cool completely.
Tips for the Best Coconut Chocolate Chip Cookies
- Gather all your ingredients before you start making the cookies. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Read the recipe from start to finish before you start. Again, I am speaking from experience.
- Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. Fluffy flour is better for the perfect cookie texture. To fluff your flour, just scoop it and dump it a few times and then measure it out.
- Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use the Pampered Chef medium size scoop which is equal to about 2 tablespoons.
- If using cookie sheets more than once during baking, make sure the cookie sheet is completely cooled before adding scoops of cookie dough on it.
- For best results don't over bake the cookies. Over baking will cause the cookies to be more crisp and hard. The centers should look set and not glossy, and the bottoms and edges should be just barely golden brown.
More Delicious Drop Cookie Recipes:
- Chocolate Chip Coffee Cookies
- Oatmeal Raisin Cookies
- Classic Chocolate Chip Cookies
- Oatmeal Scotchies
- Chocolate Chip Butterscotch Peanut Butter Cookies
- Triple Chocolate Chip Cookies
- Jumbo Chocolate Chip Walnut Cookies
- Peanut Butter Chip Chocolate Cookies
- Double Chocolate Chip Cookies
- Confetti Sugar Cookies
Chocolate Chunk Coconut Cookies
- Preheat oven to 350°F and line 2 cookie sheets with parchment paper.
- In a large mixing bowl, cream together butter, brown sugar and white sugar until light and fluffy.
- Add the coconut and vanilla extracts, mix well. Add the eggs one at a time, beating well after each addition.
- Add the flour, baking soda, and salt and mix together just until all combined.
- Stir in chocolate chunks and coconut chips by hand.
- Using a medium scoop, place cookie dough 2 inches apart on prepared cookie sheets.
- Bake for 13-15 minutes until edges are just starting to turn golden and center no longer looks glossy.
- Let cookies cool for 2 minutes and then remove to a wire rack or counter and cool completely.