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Coconut Chocolate Chip Cookies

These Coconut Chocolate Chip Cookies are my new favorite way to make chocolate chip cookies! The coconut oil gives them a great flavor and the shredded coconut amps up the sweetness! LOVE these!

Coconut Chocolate Chip Cookies on a cooling rack

Just when you thought I couldn’t come up with another version of a chocolate chip cookie recipe.

I know, it’s a disease.

ANNND I have officially become a cliche making these with coconut oil.

But I have to say that they were too good not to share.

Coconut Chocolate Chip Cookies.. perfectly soft cookies with a coconut flavor that is SO GOOD!

I actually made them just to see what all the coconut oil hype was about…because I have to say that I have cooked with it before and wasn’t that impressed.

Well, I figured out why…I had been using the all wrong kind of coconut oil. All wrong.

I mean, if there is such a thing.

My husband went to the store a few weeks ago and picked up THIS coconut oil…so I decided to give it a go, because it smelled much more coconutty than the kind I had bought in the past.

Unrefined, cold pressed coconut oil

After further inspection of the label this coconut oil is “pure, unrefined, cold pressed”.

Now I’m no expert, but unrefined seems better than the “refined” version I had bought before.

And it actually smelled and tasted like coconut.

SO if coconut isn’t your thing, maybe this isn’t for you…maybe then go for the refined version…

BUT if you like a subtle coconut flavor this is your jam. And because I like to OD on anything good we bought THIS container of the stuff to last us the next 100 years.

Anyway, moving onto the cookies. The recipe is fairly standard.

And to amp up the coconutty-ness of it all I mixed in some flaked sweetened coconut. Yep I did.

Coconut for the Coconut Chocolate Chip Cookies

The oil is a solid, but it’s super soft and actually gets liquidy if it’s in a warm climate.

My house is fully air conditioned because I’m allergic to sweat, so my coconut oil was solid…which is how I measured it.

Also, if you don’t use unrefined, cold pressed coconut oil, you will still end up with great cookies, they just won’t have the same flavor. Trust me, I’ve tried!

Coconut chocolate chip cookie dough

The dough…

Coconut Cookies before they go in the oven!

And the baked cookies.

Seriously good.

Super soft chocolate chocoalte chip cookies....made with coconut oil and shredded coconut, these are my FAVORITE cookies!

The insides are tender and soft, while the edges have only the slightest crisp. The perfect cookie!

Super Soft Coconut Chocolate Chip Cookies

*Again, if you don’t use the cold pressed, unrefined coconut oil you will most likely not end up with the same flavoring as the cookies I made.

We found our coconut oil at our local supermarket, but if you can’t find it there amazon has it!!

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Coconut chocolate chip cookies on a wire cooling rack.

Coconut Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 2 reviews
  • Author: Cookies & Cups


These easy coconut chocolate chip cookies are so soft and chewy and have the perfect amount of coconut flavor. They’re made with coconut oil, sweetened coconut flakes, and a smattering of chocolate chips. Time to start baking!


  • 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


  1. Preheat oven to 350°
  2. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  3. 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.
  4. Add in salt, baking soda and corn starch and mix until incorporated.
  5. With mixer on low mix in flour until dough forms.
  6. Stir in coconut and chocolate chips until mixed evenly.
  7. Using cookie scoop or spoon drop cookie dough by onto prepared baking sheet. I made mine with my 3 Tbsp cookie scoop.
  8. Bake for 9-10 minutes until edges just turn golden brown.
  9. Transfer cookies to a wire rack to cool

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22 comments on “Coconut Chocolate Chip Cookies”

  1. These were so amazing! I used a little extra flour in place cornstarch and they came out great. THANK you!

  2. 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.

  3. 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.

    1. I have both an OXO large (3 tablespoon) scoop and a Pampered Chef medium (2 tablespoon) scoop. Both are great!

  4. 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!

  5. Sweet Pick Me Ups

    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!

  6. Nikki @Seeded at the Table

    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!

  7. 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 !

  8. Jocelyn @BruCrew Life

    Coconut and chocolate chip cookies belong together! They look so puffy and perfect!!!

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