If you love warm cookies with gooey chocolate and toasted coconut, you’re in for a treat. Chocolate chip coconut cookies are soft, chewy, and loaded with flavor. The mix of pecans and pistachios adds crunch, making every bite exciting. Honestly, they taste like a bakery box but are super easy to bake at home.
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
Top TipShape 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.