These coconut chocolate chip cookies are loaded with both white and dark chocolate, in addition to a good amount of coconut. They are delicious warm from the oven and every bit as fantastic two days later.
Chewy Coconut Cookies
These are chewy cookies with crunchy edges, filled to the max with almost all of my favorite cookie flavors. I’ve made them three times in the past month! It clearly takes very little excuse for me to stir together a batch of these cookies.
There’s a little bit of oatmeal tucked inside as well, adding to that terrific texture and chewiness.
White and Dark Chocolate Chip Cookies
If you don’t happen to be a fan of white chocolate, feel free to replace it with semi-sweet, milk, or dark chocolate. While I am very rarely a fan of white chocolate myself, I do enjoy it in these cookies.
The white chocolate chips add creamy sweetness, while the darker chocolate chips contribute rich, bitter notes. Their contrasting flavors create a great balance in these cookies.
Chocolate Chip Coconut Cookies
You’ll need the following ingredients to make this recipe:
- butter
- light brown sugar
- egg and egg yolk
- vanilla
- all-purpose flour
- old fashioned rolled oats
- baking soda, salt, and cinnamon
- white and semi-sweet chocolate chips
- shredded sweetened coconut
If you aren’t sure what to do with the leftover egg white, Cinnamon Roasted Pecans are a great plan.
Coconut Chocolate Chip Cookie Recipe
Preheat the oven to 325°F. In a large saucepan, melt the butter over medium heat. Once the butter has melted, remove it from the heat and add the sugar.
Stir until the sugar is well incorporated and mostly smooth. Let cool for a few minutes.
While the mixture is cooling, mix together the dry ingredients and set aside.
Whisk together the egg, egg yolk, and vanilla, and then add to the sugar and butter mixture.
Slowly add the dry ingredients in three stages and stir to combine. COOL COMPLETELY before adding the chocolate chips and coconut.
Stir well to make sure the chocolate chips and coconut are evenly distributed.
Scoop the dough onto a parchment-lined baking sheet and roll it into balls with your hands. Press down lightly to flatten each one before baking.
Bake for 10-12 minutes. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack.
Coconut Chocolate Chip Cookies
Chocolate and coconut is such a great pairing. I never can resist combining the two ingredients in recipes. These cookies were inspired by these Dark Chocolate Coconut Blondies.
Almond Joy Brownies are gooey fudgy brownies filled with plenty of chocolate, almonds, and coconut. I have a weakness for just about any almond and chocolate combination. So, when I combined that with my fondness for coconut, the result was a rich chocolate, almond, and coconut brownie that is completely and totally me.
Toasted coconut, toffee bits, and chocolate chips create an outstanding cookie with an unexpected crisp toffee surprise on the bottom of each of these cookies. The cookies are extra chewy from the combination of coconut and toffee bits.
Chocolate and toasted coconut stuffed inside chewy blondies? Yes, please! These coconut cookie bars just plain make me happy.
No-bake cookies have met their match with these no bake chocolate peanut butter bars with oatmeal and coconut. It doesn’t get much easier than just stirring everything together and pouring it into a pan.
The chewiness of pudding cookies and the decadence of toffee and chocolate create a decadent treat in these Toffee Coconut Pecan Chocolate Chip Cookies. This is an easy cookie recipe that’s perfect with each and every bite.
Dark Chocolate Coconut Fudge is filled with sweet, chewy bits of coconut and then topped with a generous sprinkling of coconut.
Rich, chocolatey, and nutty with plenty of light, flaky coconut, homemade Almond Joys are easier to make than you’d expect.
Coconut Chocolate Chip Cookies
Ingredients
- 1 cup butter
- 1¾ cups light brown sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 2½ cups all-purpose flour*
- 1 cup old fashioned rolled oats
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
- ¾ cup white chocolate chips
- ¾ cup semi-sweet chocolate chips
- 1 cup coconut
*Gluten-Free Alternative
- 1¾ cups brown rice flour
- ½ cup tapioca starch
- ¼ cup potato starch
- 1 teaspoon xanthan gum
Instructions
- Preheat the oven to 325°F. In a large saucepan, melt the butter over medium heat. Once the butter has melted, remove it from the heat and add the sugar. Stir until the sugar is well incorporated and mostly smooth. Let cool for a few minutes.
- While the mixture is cooling, mix together the dry ingredients and set aside. Whisk together the egg, egg yolk and vanilla, and then add to the sugar and butter mixture.
- Slowly add the dry ingredients in three stages and stir to combine. COOL COMPLETELY before adding the chocolate chips and coconut. Stir well to make sure the chocolate chips and coconut are evenly distributed.
- Scoop the dough onto a parchment-lined baking sheet and roll it into balls with your hands. Press down lightly to flatten each one before baking.
- Bake for 10-12 minutes. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack.
Nutrition
Don’t miss all of the Gluten Free Dessert Recipes on this website too!
{originally published 7/2/12 – recipe notes and photos updated 10/18/23}
Alicia@ eco friendly homemaking says
Oh these just look amazing!!
Bay Area Knitter says
Oh those cookies look yummy! So glad you're posting gluten free versions. Just found out Caitlin has several food allergies. Wheat being one of them! :/
IdaBaker says
It doesn't get any better than chocolate and coconut!!
The Slow Roasted Italian says
Looks like you had your hands (or mouths) full with these fantastic desserts. They look beautiful.
Sue/the view from great island says
I really want to try some of your gluten free desserts, which version do you prefer?
Marjie says
My guys don't love coconut like we girls do, but they do love cookies, almost no matter what!
Jed Gray (sportsglutton) says
Great little twist on black and white cookies. 🙂
Words Of Deliciousness says
I like the white and semisweet chocolate in these cookies. They sound yummy!
Chris says
Is it just coincidence that the color of the background in the first picture is the exact same color as the Cookie Monster from Sesame Street? I think not! 😉
Anonymous says
I am just starting to cook gluten free baked goods. Where do I find xanthem gum, potato starch, tapioca starch and rice flour? Thank you, Cathy
Mary says
You should be able to find them all at most health food stores and many grocery stores are beginning to carry most of them as well. If you can't find them in your area, Amazon is a great source for almost any GF flour I have looked for as well.
Ann says
I have made a whole lot of cookies in my time, but these are some of the best I have ever made!!
Mary Younkin says
I love hearing that, Ann! I’m so glad you’re enjoying the cookies.
Ann says
These are absolutely yummy! I made 4 1/2 dozen and didn’t press the cookie balls down before I put them in the oven. They came out a perfect shape!
Mary Younkin says
I’m glad the cookies turned out so well for you, Ann!
pete g says
Mary: Have greatly enjoyed all your recipes. These look like great cookies. But have one question: What size cookie scoop should I use?
thanks,
pete g.
Mary Younkin says
You can use whichever size you like best to create cookies the desired size. I typically use about 2 tablespoons of dough for each scoop.