Irresistible Tropical Coconut Chocolate Chip Cookies: Your New Favorite Chewy Delight!

Prepare to fall in love with these utterly irresistible tropical coconut chocolate chip cookies! This recipe elevates the beloved classic chocolate chip cookie by infusing it with the delightful essence of sweetened shredded coconut, creating a treat that is both familiar and excitingly exotic. Imagine thick, plush cookie dough, generously studded with decadent chocolate chips and fragrant coconut flakes, delivering a slightly nutty, wonderfully chewy bite. These cookies are not just a dessert; they’re a mini-vacation in every mouthful, perfect for brightening any day, whether it’s an Easter celebration or a casual summertime snack. My family, especially the kids, can’t get enough of them, and I’m sure yours will feel the same!

Why You’ll Adore These Tropical Cookies

• Perfect Texture: Thanks to a touch of cornstarch, these cookies boast an incredible softness and chewiness that’s hard to beat. They’re thick, substantial, and incredibly satisfying.
• Irresistible Flavor Combination: The sweet, nutty profile of shredded coconut pairs harmoniously with rich chocolate chips, creating a tropical twist on a classic favorite.
• Versatile Delight: Whether it’s a holiday like Easter, a casual summer gathering, or simply a craving for something sweet, these cookies fit every occasion.
• Kid-Friendly & Family Approved: A definite hit with children and adults alike, making them perfect for family baking sessions and school lunchbox treats.
• Easy to Make-Ahead: Our expert tips allow you to prepare the dough in advance, so freshly baked cookies are always just minutes away.

Smart Make-Ahead & Freezing Tips!

One of the best things about this coconut chocolate chip cookie recipe is how easily you can prepare the dough in advance, ensuring you’re always ready for a warm, fresh batch. I frequently freeze raw cookie dough balls, which means I can bake them whenever a craving strikes, or unexpected guests arrive. This method is a fantastic time-saver for busy households!

To freeze the dough effectively, I recommend scooping the cookie dough into uniform balls using a cookie scoop, then arranging them in a single layer on a parchment-lined baking sheet. Place the baking sheet in the freezer until the dough balls are completely solid, which usually takes about 1 to 2 hours. Once frozen, transfer the solid dough balls to an airtight container or a heavy-duty Ziplock bag. They can be stored in the freezer for up to 3 months, offering incredible convenience.

When you’re ready to bake, there’s no need to thaw the dough! Simply place the frozen cookie dough balls directly onto a prepared baking sheet and bake as directed, adding an extra 2-3 minutes to the total bake time. This ensures they cook through evenly and maintain their perfect soft, chewy texture. Freshly baked cookies with minimal effort? Yes, please!

5 from 2 votes

Tropical Coconut Chocolate Chip Cookies Recipe

These coconut chocolate chip cookies are delightfully sweet, soft, and chewy, thanks to the addition of shredded coconut and a smart baking technique!

Prep Time:
10 minutes

Cook Time:
12 minutes

Total Time:
37 minutes

Chill Time:
15 minutes

Yields:
34 cookies

Print Recipe

Ingredients

• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• ¾ cup salted butter slightly melted (1½ sticks)
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1¼ cups semisweet chocolate chips, divided*
• 1 cup sweetened shredded coconut**

Equipment

• Kitchen Scale (optional, for precise measurement)
• Hand Mixer
• 2 Baking Sheets
• Cookie Portion Scoop (2-tablespoon size recommended)
• Parchment Paper
• Wire Cooling Rack

Instructions

1. In a medium bowl, thoroughly whisk together the all-purpose flour, baking soda, and cornstarch. Set this dry mixture aside.
   
2. In a separate large mixing bowl, use a hand mixer to beat the slightly melted salted butter, brown sugar, and granulated sugar together on high speed. Continue mixing for about 2 minutes, until the mixture is well combined, light in color, and fluffy.
   
3. Add the room temperature eggs and pure vanilla extract to the butter mixture. Beat on high speed for approximately 1 minute until the mixture is light and fluffy.
4. Gradually add the reserved flour mixture into the wet ingredients. Beat on low speed just until the ingredients are combined. Be careful not to overmix the dough, as overmixing can lead to tough cookies.
   
5. Using a spatula, gently stir in 1 cup of the semisweet chocolate chips (reserving the remaining ¼ cup for topping) and all of the sweetened shredded coconut. It’s crucial to stir these in by hand with a spatula, avoiding the mixer, to prevent overmixing and ensure the cookies remain soft and chewy.
   
6. Line a baking sheet with parchment paper to prevent sticking and aid in even baking.
7. Using a 2-tablespoon sized cookie scoop (approximately 30 grams per ball), scoop uniform balls of cookie dough onto the parchment-lined baking sheet.
8. Press the remaining ¼ cup of chocolate chips onto the tops of the scooped cookie dough balls. Gently roll the cookies into neat round balls using your hands.
   
9. Place the baking sheet with the unbaked cookie dough balls into the freezer for 15 minutes. This crucial step helps firm up the dough, preventing the cookies from spreading too much during baking, ensuring they maintain their thick, plush shape.
10. While the cookies are chilling, preheat your oven to 350°F (175°C).
11. Line a second baking sheet with parchment paper. Take a portion of the chilled cookie dough balls from the freezer and place them on the prepared baking sheet, ensuring they are spaced at least 2 inches apart to allow for even baking. Keep any remaining dough balls in the freezer until you are ready to bake subsequent batches.
12. Place one tray of cookies into the preheated oven to bake. It’s important to bake only one tray at a time to ensure a consistent and even baking temperature for all cookies. Bake each tray for 12-13 minutes. The cookies will appear slightly undercooked in the center when removed from the oven, but they will continue to set and bake on the hot tray. Overbaking will result in dry cookies, so resist the urge!
    
13. Allow the baked cookies to cool on the hot baking tray for at least 10 minutes. This continued cooling on the hot surface helps them firm up and develop their signature chewy texture. After 10 minutes, carefully transfer them to a wire rack to cool completely before serving.

Recipe Notes & Expert Tips

*Chocolate Chip Variation: For a delightful twist reminiscent of a Samoa cookie, consider swapping half of the semisweet chocolate chips for an equal amount of caramel chips. The combination is absolutely divine!

**Coconut Choice: For the best results and sweetness balance in this recipe, I highly recommend using sweetened shredded coconut. Unsweetened coconut will yield a significantly different flavor and texture, which may not be as enjoyable.

Additional Baking Tips for Perfection:

• Avoid Overmixing: This is paramount! Overmixing cookie dough develops the gluten in the flour too much, resulting in tough, dry cookies instead of the desired soft and chewy texture. Mix just until the ingredients are combined.
• Chill Time is Key: Don’t skip the 15-minute freezer chill! This step solidifies the butter, preventing the cookies from spreading too thinly and helping them retain their thick, plush shape during baking. It’s the secret to those beautifully thick edges.
• Use a Cookie Scoop: For consistently perfect cookies in terms of both appearance and even baking, a cookie scoop is your best friend. A 2-tablespoon (or 1½ inch) scoop creates uniformly sized dough balls, ensuring they all bake at the same rate and look picture-perfect.
• Bake One Tray at a Time: While it might seem faster to bake multiple trays, baking one tray at a time in the center of the oven ensures optimal heat circulation and even browning for every cookie.
• Don’t Overbake: Cookies continue to bake and set as they cool on the hot baking sheet. Remove them when the edges are set and lightly golden, but the centers still look slightly soft. They will firm up to chewy perfection.

Storage Guidelines:

Store your freshly baked coconut chocolate chip cookies in an airtight container to maintain their freshness. They will keep well at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week or freeze them for up to 1 month. When serving from the refrigerator or freezer, allow them to thaw overnight in the refrigerator. Enjoy them cold, at room temperature, or gently warmed in the microwave for about 10 seconds for that fresh-from-the-oven experience.

Nutrition Facts

Tropical Coconut Chocolate Chip Cookies

Amount Per Serving (1 cookie)

Calories 150
Calories from Fat 72

% Daily Value*

Total Fat 8g12%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 22mg7%

Sodium 80mg3%

Potassium 68mg2%

Total Carbohydrates 18g6%

Dietary Fiber 1g4%

Total Sugars 10g11%

Protein 2g4%

Vitamin A 144IU3%

Vitamin C 0.02mg0%

Calcium 13mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Author:
Becky Hardin

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Step-by-Step Visual Guide: Crafting Your Coconut Chocolate Chip Cookies

Let’s walk through the process of creating these delightful cookies with some visual aids to ensure your baking journey is a smooth and successful one. Following these steps carefully will lead to a batch of perfectly soft, chewy, and flavorful tropical treats.

1. Gather Your Ingredients & Prep Dry Mix

Begin by gathering all your ingredients. It’s helpful to slightly melt your butter (it should be soft, not fully liquid) and ensure your eggs are at room temperature. In a medium bowl, combine 2½ cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of cornstarch. Whisk these dry ingredients together thoroughly to ensure they are evenly distributed, then set the bowl aside.

2. Cream the Butter and Sugars

In a separate large bowl, using a hand mixer, beat together the ¾ cup of slightly melted salted butter, ¾ cup of brown sugar, and ¼ cup of granulated sugar. Beat on high speed for approximately 2 minutes until the mixture becomes pale in color, light, and fluffy. This creaming process incorporates air, which contributes to the cookies’ final tender texture.

3. Combine Wet and Dry Dough Components

Next, beat the 2 large room-temperature eggs and 2 teaspoons of pure vanilla extract into the butter mixture on high speed for about 1 minute until well incorporated and fluffy. Then, gradually add the whisked flour mixture into this wet base. Beat on the lowest speed of your mixer, just until the dry ingredients are fully combined with the wet. It’s crucial not to overmix at this stage to ensure your cookies remain soft and tender.

4. Fold in the Chips and Coconut

Now for the stars of the show! Using a sturdy spatula (not your mixer), gently stir in 1 cup of the semisweet chocolate chips and the entire 1 cup of sweetened shredded coconut. Make sure to combine them evenly throughout the dough. Remember to reserve the remaining ¼ cup of chocolate chips for topping the cookies before baking. This manual folding step prevents overmixing and preserves the delicate texture of the coconut flakes and chocolate chips.

5. Portion, Top, and Chill the Cookies

Line a baking sheet with parchment paper. Using a 2-tablespoon sized cookie scoop, portion out uniform balls of cookie dough onto the parchment-lined sheet. Each ball should weigh approximately 30 grams. Take the reserved ¼ cup of chocolate chips and gently press them onto the tops of each cookie dough ball. Then, use your hands to roll each cookie into a neat, round sphere. This ensures a beautiful presentation. Finally, place the entire tray of unbaked cookies into the freezer for 15 minutes. This chilling period is vital for preventing excessive spreading during baking, resulting in thicker, chewier cookies.

6. Bake to Perfection and Cool

While your cookies are chilling, preheat your oven to 350°F (175°C). Line a second baking sheet with fresh parchment paper. Take a portion of the chilled cookie dough balls from the freezer and arrange them on the prepared baking sheet, ensuring at least 2 inches of space between each cookie. Leave any unbaked dough in the freezer until you’re ready for the next batch. Place one tray of cookies into the oven and bake for 12-13 minutes. Remember to bake only one tray at a time for even heat distribution. The cookies will appear slightly undercooked in the center, but this is normal. They will continue to bake and set on the hot tray after removal from the oven. Overbaking leads to dry cookies, so trust the process!

Once baked, allow the cookies to cool on the hot baking tray for 10 minutes. This critical step allows them to firm up and fully develop their chewy texture. After 10 minutes, carefully transfer them to a wire rack to cool completely. Cooling completely is important for the final texture and for the chocolate to set properly. Enjoy these tropical delights warm, or store them for later indulgence!