Best 20 Coconut Chocolate Chip Cookies Recipes

COCONUT CHOCOLATE CHIP COOKIES

Steps:

• 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.

SOFT OATMEAL COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats; stir until just moistened. Fold in chocolate chips, almonds, and yogurt.
• Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 9 to 11 minutes.

PECAN COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, baking soda, and salt in a bowl. Beat shortening, butter, brown sugar, and white sugar in another bowl until smooth. Beat eggs into butter mixture one at a time, adding coconut extract and vanilla extract with the last egg. Stir flour mixture into butter mixture and fold in coconut, pecans, semisweet chocolate chips, and white chocolate chips.
• Scoop up dough by spoonfuls and roll into 1-inch balls. Place balls 2 inches apart onto ungreased baking sheets. Flatten dough balls slightly.
• Bake in preheated oven until golden brown, 10 to 12 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

OATMEAL COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325F.
• Beat butter and sugars together at High speed until fluffy.
• Add eggs and beat on medium speed until blended.
• Beat in vanilla, baking soda and salt until mixed in fully.
• Add flour and mix at low speed until blended.
• Stir in oats, coconut and chocolate using spoon.
• Arrange in mounds on baking sheets. Pat down if desired.
• Cook 12-14 minutes.
• Cool one minute before transferring to cooling rack.

PECAN-CHOCOLATE CHIP COCONUT COOKIES

Steps:

• Preheat oven to 350°. Beat first four ingredients until blended. Beat in eggs and vanilla. Whisk together flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and coconut., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Top each with a pecan half., Bake until lightly browned, 9-11 minutes. Remove from pans to wire racks to cool.

CHOCOLATE CHIP-COCONUT COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the mini chocolate chips and coconut.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

COCONUT ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add vanilla extract. Beat in eggs one at a time.
• Combine almond flour, coconut flour, baking soda, and salt in a separate bowl. Mix into the creamed butter mixture until just combined. Add chocolate chips, oats, and coconut; stir again just until combined.
• Scoop cookie dough onto the prepared baking sheets.
• Bake in the preheated oven until browned, 12 to 15 minutes.

COCONUT OIL CHOCOLATE CHIP COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the coconut oil and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the coconut oil mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

JUMBO COCONUT CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the coconut and chips. Shape 3 tablespoonfuls of dough into a ball; repeat with remaining dough., Place balls 3 in. apart on ungreased baking sheets. Bake at 350° for 12-18 minutes or until lightly browned. Remove to wire racks to cool., If desired, in a microwave, melt candy coating; stir until smooth. Dip one end of cooled cookies in candy coating. Allow excess to drip off. Place on waxed paper; let stand until set.

CHOCOLATE CHIP AND COCONUT LUNCHBOX COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
• Mix flour, baking powder, and baking soda together in a bowl. Combine coconut, chocolate chips, oats, and sunflower seeds together in a separate bowl.
• Stir sugar and butter together in a third bowl using a spoon to break up butter and create a paste with sugar. Beat eggs, 1 at a time, into butter mixture using electric mixer on medium speed until light and creamy.
• Beat coconut mixture into creamed butter mixture until mixture is evenly combined. Mix flour mixture into coconut-butter mixture until dough is just combined. Drop small spoonfuls of dough onto the prepared baking sheet.
• Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer cookies to a wire rack to cool completely.

COCONUT PECAN CHOCOLATE CHIP COOKIES BY FREDA

Steps:

• 1. Line Cookie sheet with Parchment paper. Preheat Oven @ 375 degrees. Bake 12 min. Makes about 4 Dozen
• 2. In a large bowl CREAM butter & sugars, ADD eggs one at a time, Mix well with MIxer. Add vanilla
• 3. Slowly add Dry ingredients, "Little at a time", Blend & beat til well mixed. scrape down your bowl well as you blend. Add Chips, Nuts and coconut, Mix on "LOW" just til combined. (DO NOT OVER BEAT)
• 4. Drop by TBS onto Lined Baking sheet. Bake 12 min. Will make about 4 dozen cookies.
• 5. Chocolate Drizzle TOPPING: For drizziling on cookies, melt 1 cup Choc chips in microwave or Double boiler, Pour into Zip lock bag. seal. Cut a tiny hole in the corner of your Bag, Squeeze and drizzle fast across the tops of Your Cooled Cookies. Very easy & makes a very Attractive Cookie. ENJOY!!

OATMEAL CINNAMON COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Set oven to 350°.
• Line a cookie sheet with foil and lightly spray with non-stick cooking spray.
• In a large bowl cream the butter with sugars until fluffy.
• Add in the vanilla and eggs; beat well.
• In another bowl, blend together the flour, baking soda, cinnamon, salt and oats; mix well to combine.
• Add the flour mixture to the creamed mixture along with the chocolate chips and coconut; mix well to combine.
• Drop dough by heaping tablespoonfuls onto prepared baking sheet.
• Bake for 8-10 minutes (longer for a crispier cookie).
• Remove to a rack to cool.

AMAZING COCONUT, ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 3 baking sheets with parchment paper.
• Beat brown sugar, white sugar, butter, and coconut oil together in a bowl with an electric mixer until light and creamy. Add eggs and vanilla extract; beat until just combined.
• Combine all-purpose flour, almond flour, coconut flour, baking soda, and salt in a bowl. Whisk to mix evenly. Pour into the butter mixture; stir until well combined. Fold in chocolate chips and nuts. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until golden brown and edges are set, 10 to 12 minutes.

VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES WITHOUT COCONUT OIL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream brown sugar, margarine, and white sugar together in a bowl. Add mashed banana and vanilla extract.
• Combine baking soda and hot water in a small bowl; add to sugar mixture and stir in salt. Add flour slowly, 1 cup at a time, incorporating xanthan gum at the same time. Add chocolate chips and stir to combine. Drop by large spoonfuls onto the prepared baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.

PALEO COCONUT DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix almond flour, shredded coconut, and coconut flour together in a bowl.
• Beat egg in a large bowl. Beat almond butter, honey, coconut oil, and vanilla extract into the egg until dough is smooth.
• Stir chocolate chips into dough and mix until just combined. Scoop dough into walnut-sized balls and place 1-inch apart onto ungreased baking sheets.
• Bake in the preheated oven until set, about 10 minutes.

COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• In a bowl whisk together flour, baking soda, and salt. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition and beat in flour mixture. Beat in vanilla and stir in coconut and chocolate chips.
• Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in middle of oven 10 minutes, or until golden. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely.
• Cookies keep in airtight containers 5 days.

CHOCOLATE-CHOCOLATE CHIP COOKIES WITH COCONUT

Steps:

• Line 2 baking sheets with parchment paper.
• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips and coconut.
• Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

KRISTINE'S SPLENDA CHOCOLATE CHIP -COCONUT COOKIES

Steps:

• Cream eggs, margarine, vanilla and Splenda. Add flours, baking soda, coconut, chocolate chips and nuts. Drop by spoonfuls onto greased cookie sheets. Bake at 375 degrees for 11 minutes.

BROWNED BUTTER AND COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small saucepan, melt butter, stirring occasionally, until bubbly and golden brown. Cool completely.
• In medium bowl, stir together cookie mix, browned butter, egg, water and coconut until well mixed. Drop dough by tablespoonfuls onto ungreased cookie sheet.
• Bake 8 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store cooled cookies in airtight container.

BROWN BUTTER TOASTED COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper. On one baking sheet, spread out shredded coconut. Toast coconut for about 6 minutes, until browned and fragrant. Remove from the oven, place in a small bowl and let cool. Melt butter in a medium saucepan over medium heat. The butter will begin to foam and crackle. That's a great sign. That means that the water is evaporating from the butter. Once the crackling subsides, keep an eye on the butter. The butter solids will begin to brown. You'll smell the butter as it browns. Once well browned, immediately remove the butter from the flame and place in a small bowl. Removing the butter from the pan will ensure that it doesn't continue to cook and burn in the hot pan. Allow the butter to cool for a few moments. In a medium bowl, whisk together flour, baking soda and salt. Set aside. In the bowl of an electric stand mixer, fitted with a paddle attachment, measure granulated and brown sugar. Add the brown butter and beat together, on medium speed, for about 2 minutes. The sugar may still look grainy. That's ok. Add the egg and egg yolk and beat on medium speed for 2 minutes. The mixture should become silky smooth. Add vanilla extract and beat. With mixer on low speed, add the dry ingredients. Beat until just incorporated. Remove the bowl from the mixer and use a spatula to fold in the toasted coconut and chocolate chips. Dough will be thick. Cookies can be baked immediately, or the dough can be left in the refrigerator to chill for 30 minutes. Spoon balls by the tablespoonful onto the prepared baking sheets. Bake for 10 to 12 minutes, until golden brown but still slightly soft in the center. Remove from the oven. Allow the cookies to cool on the pan for 5 minutes, before removing to a wire rack to cool completely.