Coconut Chocolate Chip Cookies

These Coconut Chocolate Chip Cookies are out of this world. They're fudgy, chewy, and so delicious - you'll love them. The shredded coconut adds a whole new level of flavour and the combination with the dark chocolate is simply mind blowing. They're incredibly easy to make and are gluten-free as well!

The best thing about pretty much any sort of cookie dough recipe, is that once you got the basics down, you can pretty much add in anything you want or crave into your cookies.

One of those cookies (and hands down, my favorite cookie), is the Coconut Chocolate Chip Cookie. The shredded coconut is probably something you never thought about putting into your cookies, but once you give it a try, you'll most likely never go back to regular chocolate chip cookies.


What's Amazing About These Cookies

  • The Flavour. In the most amazing flavor combos, the coconut + chocolate has to be in the top 5! This really doesn't add room for discussion, it's simply a fact. So be sure to be generous with that coconut!
  • The Texture. Sure, you could always tweak the texture by adjusting the baking time - but my favorite is when they're nice and crispy on the outside, and chewy on the inside. If you prefer gooey cookies, simply bake them for a shorter time, or if you prefer crispy, bake them longer. That coconut though...adds a whole new kind of texture.
  • Easy to Make. There's truly nothing complicated about this recipe. While I highly recommend a hand held or stand mixer, this recipe is totally do-able by hand.
  • Gluten Free. You heard me right. These gorgeous cookies are Gluten Free! And before you ask, you can't POSSIBLY guess that they're gluten free. Pinky Promise.

Do You Need To Chill The Cookie Dough

Short answer - Yes. Long answer - Because I said so. Lol.

No, but seriously, you'll need to trust me on this one. Though I totally get why you might not want to wait for the dough to chill, you'll be glad you did. Allow me to explain.

When the cookie dough comes together, you'll notice that the dough before chilling, is rather soft and sticky. Pretty much impossible to scoop out neatly onto your prepared cookie sheet. Chilling the dough in the fridge for about 1 hour, firms up the butter in the cookie dough and allows the flour to hydrate. Making the dough easier to handle.

Without that extra hour of chilling the dough, your cookie dough will also be more likely to spread out into a flat sad looking pancake of a cookie. Something you'll likely want to avoid. And finally, chilling allows the flavors to mingle and develop into something more delicious.

All this to say that - yes, you need to chill the cookie dough.

But because I know that sometimes that craving strikes and you just want to make cookies within minutes. I highly recommend making a bigger batch of this recipe, scoop it into individual portions, and freeze them until needed.

Then once the craving strikes, pop the individual scoops of cookie dough(s) into the oven and feast on this perfection in no time!


How To Make Cookies Crunchy/Chewy/Fudgy/Gooey

It generally comes down to the baking time. For example.

  • For Crunchier Cookies - Bake them longer.
  • For Gooier Cookies - Bake them shorter.

And keep in mind that as they cool, their texture will also change. Because as they cool, they still slightly continue to cook. For example.

  • When cookies are gooey when warm - they'll be fudgy when cool.
  • When cookies are fudgy when warm - they'll be chewy when cool.
  • When cookies are chewy when warm - they'll be crispy/crunchy when cool.

And one more thing to consider. Most cookies will get a bit softer the longer you have them in a closed container. Cookies are like sponges, they'll absorb any and all moisture, and as that moisture is more evenly redistributed within the cookies, so will the texture of your cookies.


Why Did The Cookies Come Out Too Thick Or Too Flat

In a lot of cases, if you add too much flour, your cookies will come out more thicker. So if you follow this recipe to a T, this shouldn't be too much of a concern.

Another thing that I've noticed from my own baking, is that the longer you keep your cookie dough in the fridge, the more thicker your cookies will seem as they bake, but not unpleasantly so.

If your cookies, however, do come out too flat, it's likely that you didn't chill the cookie dough long enough. The butter is still too warm, and the flour didn't have time to hydrate.

So, in conclusion, if you want the perfect cookie texture, chill them longer - and bake them according to your desired taste.

Step-By-Step Pictures


More Cookie Recipes To Try

Prep time:
2 hours
Cook time:
15 minutes
Chill time:
Total time:
2 hours 15 minutes
Yield:
18-20 Cookies
Cuisine:
Category:

Ingredients

  • 100 g (1 stick) Unsalted Butter, melted and cooled
  • 120 g (1/2 cup) Light Brown Sugar
  • 75 g (1/4 cup) Coconut Sugar
  • 1 Large Egg, room temperature
  • 1 Egg Yolk, room temperature
  • 1 tsp Vanilla Extract
  • 200 g Almond Flour
  • 1/2 tsp Cream of Tartar, optional
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 80 g (1 cup) Shredded Coconut
  • 100 g (1/4 cup) Dark Chocolate Chip or Chocolate Chunks

Directions

  1. Using a mixer, cream together butter and sugars until pale and fluffy. Or doubled in Size.
  2. Add the egg, egg yolk, and vanilla extract. Mix until fully incorporated.
  3. Sift together Almond Flour, Cream of Tartar if using, Baking Powder, Baking Soda, and Salt. Mix together in two increments. Scraping down bowl after each addition.
  4. Add the Shredded Coconut and mix well until combined and evenly distributed.
  5. Stir in most of the chocolate, reserving a handful for later.
  6. Chill the dough for about 1 hour, until firmed up and easily scoopable.
  7. Using a 2 tablespoon ice cream or cookie scooper, scoop the cookie dough onto your prepared baking sheet, and place bake into the fridge for another 20-30 minutes. Before placing cookies into the oven, press several reserved chocolate chips on top of each cookie dough.
  8. Preheat oven to 350F, bake your chilled cookies for 15 - 17 minutes, depending on your preferred cookie texture and consistency. They should be lightly golden and gently spread out on your cookie pan.
  9. Allow cookie cookies to cool on the baking sheet for 2 to 3 minutes, then transfer to a cooling rack to cool completely.

Recipe notes

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