These Coconut Chocolate Chip Cookies might just become a new cookie jar favorite. Made with coconut oil instead of butter, they are soft, chewy, and have just the right amount of coconut flavor. I even folded in some sweetened coconut flakes for good measure. Enjoy!
- Great texture. Just wait until you try these cookies. They are wonderfully soft and chewy on the inside and the edges have just the slightest crisp to them.
- Just the right amount of coconut. If you’re a coconut fan like me, you’re going to be obsessed with these. The coconut oil brings a subtle hint of coconut flavor to the cookies themselves and the sweetened coconut flakes are the perfect addition. Coconut on coconut!
- Customizable. This recipe is easily adjustable to fit your personal preferences. Tone down the coconut flavor by using refined coconut oil or amp it up by adding a dash of coconut extract. You can also play with mix-ins to your heart’s content. Check out the section below titled “Fun Variations” for inspiration.
Recipe Ingredients
Here’s what you’ll need to make these coconut oil chocolate chip cookies. For exact measurements, scroll to the recipe card below.
- Coconut oil – You want your coconut oil to be in a solid state for this recipe. So be sure to store it in a cool place before using. By the way, not all coconut oil is created equal. Have a look at the section below titled “What Coconut Oil Should I Use?” for more information.
- Light brown sugar and granulated sugar – The use of brown sugar in addition to granulated sugar adds a little extra moisture and a subtle molasses-y flavor that I love.
- Eggs
- Vanilla extract – If you’d like to add a dash of coconut extra here as well, you can.
- Salt – You need a little salt to help balance out the sweetness of the cookies. Trust me.
- Baking soda
- Cornstarch – The cornstarch helps keep the cookies from spreading too much, keeping them perfectly thick and chewy.
- Flour – Make sure to measure your flour accurately. Too much flour will end you with caky cookies. On the flip side, if you use too little flour, your cookies will spread too much.
- Flaked sweetened coconut – You can use unsweetened flaked coconut instead if you’d like to tone down the sweetness a bit.
- Chocolate chips – Semi-sweet, milk chocolate, or dark chocolate chips would also work. Heck, you could even try white chocolate chips! The world is your oyster!
What Coconut Oil Should I Use?
I am officially in love with this pure, unrefined cold-pressed coconut oil from Carrington Farms. You can find it at the supermarket or buy it on Amazon. It’s got this awesome coconut flavor that isn’t overwhelming (but it’s definitely there). It really puts the coconut in these cookies and plays a big role in how wonderfully moist and chewy they are.
If you aren’t a fan of coconut flavor, I suggest opting for refined coconut oil instead. You will still end up with moist, chewy, irresistible cookies. They will just be less coconut-y.
Tie on your apron and roll up your sleeves. It’s time to get to baking! Here’s a quick look at how to make these coconut chocolate chip cookies. Be sure to scroll to the recipe car below for more detailed instructions.
- Prep. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Combine the wet ingredients. Beat together the coconut oil and sugars and then mix in the eggs and vanilla.
- Add the dry ingredients. Mix in the salt, baking soda, and cornstarch followed by the flour.
- Add the mix-ins. Fold in the coconut flakes and chocolate chips.
- Bake. Form the cookie dough into dough balls and arrange them on the baking sheet. Bake for 9-10 minutes.
- Cool. Transfer the cookies to a wire rack to cool.
Tips for Success
Ready to knock this recipe out of the park? Here are some pro tips from my kitchen to yours.
- Measure your flour carefully. In order to get the right texture for these cookies, it’s important to measure your flour carefully. I like to use the spoon and level method. Just scoop the flour into your measuring cup, filling it up to the point of overflowing, and then level it off with the back of a knife.
- Scrape down the sides of the bowl. As you mix ingredients into the cookie dough, stop occasionally and scrape down the sides of the bowl, pushing any straggling ingredients into the dough. You want to make sure everything makes it in!
- Don’t over-mix. When mixing the flour into the cookie dough and when folding in the coconut flakes and chocolate chips, mix just until everything is combined. Over-mixing can cause the glutens in the flour to overdevelop which will end you with tough, overly dense cookies.
- Pay attention to size. I used a 3-tablespoon cookie scoop to form evenly-sized cookie dough balls. This helps to ensure that they bake evenly. You could make smaller cookies. Just not that they won’t need quite as much time in the oven.
- Give the cookies some space. These sweet treats will spread a bit as they bake. So be sure to leave a couple of inches between the dough balls.
Fun Variations
I love how customizable this recipe is. Feel free to get creative and make it your own. Here are some fun ideas for you.
- Tone down the coconut. If you’re not a huge coconut flavor fan, you can tone it down a bit by using refined coconut oil instead of unrefined coconut oil. The coconut flavor won’t be as strong.
- Amp up the coconut flavor. If you’re really in a coconut-y mood, you can add a dash of coconut extract along with the vanilla.
- Consider unsweetened coconut flakes. Some people find sweetened coconut flakes to be, well, too sweet. If you’re one of those people, you can totally swap them out for unsweetened coconut flakes.
- Play with mix-ins. I stuck to chocolate chips and coconut flakes here but you could add some chopped macadamia nuts, white chocolate chips, or even a chopped-up candy bar of your choosing (an Almond Joy would be amazing!). Just note that you don’t want to overload the dough. Keep the mix-ins to about 3 cups total.
Proper Storage
- Countertop. Once the cookies have cooled to room temperature, seal them in an airtight container and store them on the countertop. They will stay good for up to 1 week.
- Freezer. Seal the fully-cooled cookies in an airtight container and store them in the freezer. They will stay good for up to 3 months. Allow them to thaw at room temperature before enjoying.
I don’t suggest storing these cookies in the fridge. They will dry out.
- Crumbl Cookie Recipe (Copycat Chocolate Chip Cookies)
- Butter Crunch Chocolate Chip Cookies
- Air Fryer Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
- Chocolate Chocolate Chip Cookies
- Crispy Chewy Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These easy coconut chocolate chip cookies are so soft and chewy and have the perfect amount of coconut flavor.
Ingredients
Scale
- 1 cup coconut oil, in it’s solid state
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp corn starch
- 2 1/2 cups flour
- 1 cup flaked sweetened coconut
- 2 cups chocolate chips
Instructions
- Preheat oven to 350°
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In mixer beat coconut oil and both sugars until mixed well. Add in eggs and vanilla and continue mixing until smooth, scraping sides as necessary.
- Add in salt, baking soda and corn starch and mix until incorporated.
- With mixer on low mix in flour until dough forms.
- Stir in coconut and chocolate chips until mixed evenly.
- Using cookie scoop or spoon drop cookie dough by onto prepared baking sheet. I made mine with my 3 Tbsp cookie scoop.
- Bake for 9-10 minutes until edges just turn golden brown.
- Transfer cookies to a wire rack to cool
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These were so amazing! I used a little extra flour in place cornstarch and they came out great. THANK you!
Shelly,
Thank you for sharing this recipe. I just made them and they are fantastic. I will definitely be keeping this recipe at the top of the list.
These cookies sound delicious and I could literally eat the picture on my screen lol. I will be headed to the grocery store to gather all the ingredients needed I don’t have. I wonder what kind of cookie scoop to do you to get your cookies all the same size? When i use a cookie scoop, sometimes the cookies end up all being different sizes.
I have both an OXO large (3 tablespoon) scoop and a Pampered Chef medium (2 tablespoon) scoop. Both are great!
I made these AND the chocolate zucchini cake to take to a party this weekend and both were huge hits!! You’re basically my bible when it comes to baking to impress. In fact, I’ve printed out so many of your recipes that I’m about to have to make a binder just of your stuff. The 10 Commandments of the Cookies and Cups Bible would definitely include these awesome cookies!
seriously, this just melted my heart 🙂
The best! Love the texture coconut oil gives CCC’s! Perfect!!
These are delicious! The hint of coconut (I used unsweetened coconut) makes them even better! I have been trying all kinds of cookies this week and these are at the top! Thanks for sharing!
Sounds like a great coconut oil, except I don’t love coconut flavor so I’m best with the refined version. Ha! These cookies are probably really good, anyhow!
I can’t find coconut oil in my country (puerto rico). Can i use something else??? This look amazing and my husband and i love coconut and chocolate together !
Coconut and chocolate chip cookies belong together! They look so puffy and perfect!!!