If you love the smell of warm cookies in the oven, these chocolate chip coconut cookies will make you happy. I bake them often, and the coconut toasts lightly each time and fills the house with a warm, cozy smell. My husband always grabs one the moment the tray comes out, and that’s usually my sign that the batch turned out well.
These cookies stay soft in the center, slightly crisp on the edges, and full of melty chocolate and chewy coconut. The nuts add a small crunch that keeps each bite interesting. They’re simple to make and disappear fast at home.
What Makes These Chocolate Chip Coconut Cookies Special
These cookies have a chewy texture that regular chocolate chip cookies don’t offer. The shredded coconut gets golden on top but stays soft inside, and that mix of crispy and chewy makes every bite addictive.
Dark chocolate chips pair well with the sweetness of the coconut. Pecans add a soft buttery crunch, and pistachios bring a mild earthy flavor. This combo works great whether you make the classic version or switch it up with coconut pistachio chocolate chip cookies.
They look impressive but take less than 30 minutes from start to finish. Even if you choose to make extra-chewy or bakery-style cookies, the hands-on time stays short.
Why You’ll Love This Recipe
- Soft and chewy centers with crisp edges.
- Coconut, chocolate, and nuts give an amazing texture.
- Pantry-friendly and ready in under 30 minutes.
- Freezes great: dough or baked cookies.
- Crowd-pleasing flavor for all ages.
Ingredients You’ll need
- All-purpose flour: gives structure to the cookies and keeps them soft and tender.
- Eggs: provide moisture and help the cookies to hold their shape.
- Butter: brings a rich flavor and helps create crisper edges with a soft center.
- Granulated sugar: brings a rich flavor and helps create crisper edges with a soft center.
- Light brown sugar: It enhances the chewiness and moisture of cookies, giving them a richer caramel flavor.
- Coconut flakes (unsweetened): This provides the cookies with a natural coconut flavor and texture.
- Dark chocolate chips: These will add bold chocolate flavor that goes perfectly with coconut.
- Chopped Pecans: add buttery crunch to the cookies.
- Chopped Pistachio: gives texture and a mild nutty flavor.
- Vanilla extract: gives aroma to the gives.
- Baking soda: helps cookies rise and gives them a soft feel.
- Salt: balances the sweetness and enhances overall flavor.
The nuts make these feel like chocolate chip coconut cookies with nuts—so don’t skip them unless needed.
See recipe card for quantities.
Tips for Perfect Chocolate Chip Coconut Cookies
- Use room-temperature ingredients so the dough mixes well.
- Don’t overbake. Slightly soft centers give the best chewy texture.
- Chill the dough if your kitchen is warm to prevent spreading.
- Use a cookie scoop for even sizes.
- Shape the dough taller for softer centers.
Instructions to make chocolate chip coconut cookies.
- Mix room temperature butter with an egg and beat until combined.
2. Thoroughly mix together the granulated sugar and light brown sugar with the flat beater.
3. Add vanilla extract and mix well.
- Whisk flour, baking soda, and salt to the wet ingredients.
5. Mix the dry ingredients at low-medium speed until a dough forms.
6. Fold in coconut, chocolate chips, pecans, and pistachios.
7. Mix the mix-ins into the dough until evenly distributed.
8. Divide the chocolate chip coconut cookie dough with nuts into equal balls and dab coconut flakes.
9. Preheat the oven to 175 degrees Celsius and bake for 12–14 minutes, or until edges turn golden.
10. Soft, chewy coconut chocolate chip cookies are ready.
11. Allow them to cool on a rack until they firm up as they rest.
12. A close-up of a baked chocolate chip coconut cookie with nuts.
Chocolate chip coconut cookies with nuts on a serving plate. Enjoy with a cup of milk or coffee.
Substitutions
- Butter: If you have salted butter, then skip the added salt.
- Dark chocolate: use milk or white chocolate.
- Coconut flakes: You can use sweetened options and simply reduce the sugar for a less sweet flavor.
- Vegetarian: For the best vegetarian substitutes that maintain texture, use either 2 tablespoons of milk and 1 tablespoon of oil, or 3 tablespoons of yogurt. These options keep edges crisp and centers chewy, similar to egg-based cookies.
- Gluten-free: use a 1:1 gluten-free flour.
Variations
- No pecans or pistachios? Try almonds or walnuts.
- Want extra chewy? Add 2 more tablespoons of coconut.
- Swap chocolate chips for chunks for a richer flavor.
- You can add oats and reduce the amount of flour to half a cup from the original quantity.
- Triple Chocolate: Use dark, milk, and white chips.
- Bakery Style Cookies: use a larger scoop.
How to Store Chocolate Chip Coconut Cookies
- Store the cookies in an airtight container at room temperature for 4 to 5 days.
- Cookies remain fresh in the refrigerator for 10 days.
- In the freezer, baked cookies last for up to 3 months. You can also freeze dough balls for 2 months in a zippered pouch. When you are ready to bake the frozen dough balls, thaw them first and add an extra two minutes to the baking time.
Top Tip
Shape the dough into slightly taller balls instead of flattening them. This keeps the cookies from spreading too much and gives you soft centers with crisp edges, even with a no-chill dough.
Best Ways to Serve These Cookies
- Warm with cold milk
- As ice cream sandwiches
- With morning or afternoon coffee or tea
- Crumbled over ice cream
- Packed in lunchboxes
- In gift boxes for holidays or parties
If you make this recipe, please let me know what you think! I would appreciate you leaving a star rating and comment below, which means a lot to me. Happy Baking!
FAQ
Yes, the cookies will still taste great. Just add a little extra chocolate or coconut if you like.
Use more brown sugar and don’t overbake. That’s the secret to chewy chocolate chip coconut cookies.
They spread moderately. Keeping the dough slightly mounded helps them bake thicker.
Yes. Replace each egg with milk mixed with a little oil or use plain yogurt.
Unsweetened coconut flakes give the best texture. Sweetened also works if you reduce the sugar slightly.
4–5 days at room temp, 10 days in the fridge, and 3 months in the freezer.
Use a large scoop and bake a little longer.
Related
Looking for other recipes like this? Try these:
Some cake recipes pair with chocolate chip coconut cookies
Recipe Card 📖
Chocolate chip coconut cookies with nuts.
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 cup butter (2 sticks)
- 2 eggs
- 1 cup granulated sugar
- ¾ cup light brown sugar
- ½ cup dark chocolate chips
- ½ cup unsweetened coconut flakes
- ½ cup chopped pecans
- ½ cup chopped pistachio
- 2 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Mix room temperature butter with eggs and beat until combined.
- Thoroughly mix together the granulated sugar and light brown sugar with the flat beater.
- Add vanilla extract and mix well.
- Whisk flour, baking soda, and salt to the wet ingredients.
- Mix the dry ingredients at low-medium speed until a dough forms.
- Fold in coconut, chocolate chips, pecans, and pistachios.
- Mix the mix-ins into the dough until evenly distributed.
- Divide the chocolate chip coconut cookie dough with nuts into equal balls and dab coconut flakes.
- Preheat the oven to 175 degrees Celsius and bake 12–14 minutes, or until edges turn golden.
- Soft, chewy coconut chocolate chip cookies are ready.
- Allow them to cool on a rack until they firm up as they rest.
- A close-up of a baked chocolate chip coconut cookie with nuts.
- Chocolate chip coconut cookies with nuts on a serving plate. Enjoy with a cup of milk or coffee.
Notes
Nutrition
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