Coconut Chocolate Chip Cookies
In my opinion, nothing beats a warm, gooey chocolate chip cookie. This recipe takes the classic recipe and adds a twist with some coconut cream and shredded coconut. You get that iconic chewy cookie, but with a mellow coconut flavor added in. It’s perfection.
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Recipe Inspiration
The inspiration for these coconut chocolate chip cookies actually began over a year ago when I made coconut cardamom biscotti. I fell in love with the flavor of rich chocolate, spicy cardamom, and mellow coconut.
Full disclosure, this recipe was supposed to be a drop cookie version of that biscotti. Have you noticed what’s missing? Yep, cardamom. And that’s because ya girl completely spaced out and didn’t remember the cardamom until it was time to scoop out the dough.
Oops.
Coconut Chocolate Chip Cookies
Ever since I made my coconut buttercream, I’ve been a bit obsessed with replacing butter with coconut cream. The texture is similar, but it brings so much flavor to the party. I finally got to test this out with these coconut chocolate chip cookies.
Coconut cream does add a delicious flavor to these cookies, but I wanted to make sure that the chocolate chips didn’t overpower the coconut. Mixing in delicious shredded coconut gives you that flavor boost, but it also adds a nice chewy texture.
Top Tips for Drop Cookies
- Use cookie scoops for perfectly portioned cookies.
- Top your drop cookies with any chunky ingredients (like chocolate, nuts, ect.) that are inside the dough.
- Cold dough won’t spread as much in the oven.
- Store cookie dough for up to 3 months in the freezer.
- Bake a test cookie before baking the rest of the batch to determine the best bake time.
Cookie Making Process
I almost always bake my drop cookies from frozen. For one, this means I can keep cookie dough balls in my freezer for months and just bake one or two as needed. For two, I find this prevents the dough from spreading too much in the oven.
If you’ve never frozen your cookie dough before baking, you can check out this video tutorial for my walnut chocolate chip cookies. It’s the same method, just with a few differences in ingredients.
Related Reading: Ultimate Coconut Cake
What Other Recipes Use Coconut Cream?
Look, I get that you may not want to throw out the rest of your coconut cream can. I get it. I’m a waste not, want not kinda girl too. I like to pour out the coconut water and use that in smoothies. Heck, drink it straight if that’s your game.
For the coconut cream, you’ve got a few options:
Or you could experiment and mix some into this coconut ganache or the filling in my German chocolate cake.
Next Level Ideas
These coconut chocolate chip cookies are lit on their own, but if you’re extra like me, you might be looking for another twist you could add. My very first suggestion is to throw in about ½ tsp of cardamom. It’s a bomb flavor combo in biscotti, so I know it’d work great in these drop cookies.
You could also turn this recipe into edible cookie dough. Want to know how? Just check out my edible cookie dough recipe for more info. If you dig Almond Joys, maybe mix in some almonds to get that classic combo. Let me know if you have any other tasty ideas!
Enjoy!
Chocolate chip cookies are my favorite comfort dessert, but there’s no reason you can’t think outside the box and try a new flavor combo like these coconut chocolate chip cookies.
If you enjoyed this recipe, you might be interested in Desserts For Days, an ecookbook with over 20 drool worthy dessert recipes.
Coconut Chocolate Chip Cookies
Ingredients
- 9 oz all- purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 4 oz unsalted butter softened
- 2 oz coconut cream
- 5.5 oz dark brown sugar
- 1.75 oz sugar
- 1 egg
- 2 tsps vanilla
- 3 oz white chocolate chips plus more for topping
- 3 oz semi-sweet chocolate chips plus more for topping
- 3.5 oz shredded coconut plus more for topping
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt and set aside.
- In a stand mixer, cream together the butter, coconut cream, and both sugars on a low speed until combined. Scrape the bowl down once or twice as needed. Add the egg and vanilla and beat until combined. Scrape the bowl down as needed.
- Add the dry ingredients to the wet and mix on low until just combined. Add the chocolate chips and shredded coconut. Mix on low until combined. It should just take a few seconds.
- Use a large cookie scoop to portion the dough onto a tray or baking sheet lined with wax paper. Then top each scoop with extra chocolate chips and shredded coconut.
- Place the trays in the freezer for at least one hour. Transfer the frozen cookie dough balls to a freezer bag or airtight container. Freeze for at least 4 hours, but preferably overnight.
- When you are ready to bake, preheat the oven to 325°F. Place frozen cookie dough balls on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 21- 23 minutes or until lightly golden brown.
- Let them cool on the baking sheet for 5- 10 minutes before transferring them to a cooling rack.
Notes
- It's best to use a room temperature egg. If you forget to take it out in advance, place it in a glass and cover in warm water while you prepare the rest of your ingredients.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
