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1/2 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1/2 teaspoon coconut extract
1-1/3 cups 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.
Coconut Chocolate Chip Cookies Tips
Can you use unsweetened shredded coconut in these cookies?
Yes, you can! But you'll notice a slight difference in taste, and the texture of your cookies may also be a touch drier. Sweetened coconut is less dry because of sweeteners such as sugar or corn syrup. Oh, and if you have trouble finding coconut extract, try adding an equal amount of coconut milk or cream of coconut to add some coconut flavor.
Can you toast the coconut before adding it to the cookie dough?
Of course! Toasting the coconut adds a wonderful depth to the flavor of these cookies. Here’s how to toast coconut to evenly golden brown perfection.
How do you store coconut chocolate chip cookies?
Your coconut chocolate chip cookies should stay fresh and taste great for up to 3 days if kept in an airtight container at room temperature. They can also be frozen for up to 6 months in a freezer-safe container or bag. Use these detailed tips for successfully storing your cookies.