There are few flavor combinations I love more than chocolate and coconut.  I love Almond Joys and coconut macaroons dipped in chocolate.  It’s probably no surprise that Samoas Girl Scout Cookies are my favorite.  So when I was experimenting with a classic chocolate chip cookie to make it have loads of coconut flavor and be super thick and chewy, I was ecstatic when my experimentation resulted in these perfect Coconut Chocolate Chip Cookies.

Coconut Chocolate Chip Cookies {satisfymysweettooth.com}

Coconut Chocolate Chip Cookies {satisfymysweettooth.com}

The coconut flavor in these Coconut Chocolate Chip Cookies comes from coconut oil used instead of butter, coconut extract and chewy, shredded coconut that is mixed into the batter.  The batter of these cookies more closely resembles a sugar cookie batter than a traditional chocolate chip cookie batter.  There is no brown sugar and only egg yolks instead of whole eggs.  Cornstarch and cream of tartar lead to a soft and chewy cookies without the cookies being cakey.  When you get a bite of soft, chewy Coconut Chocolate Chip ookie with a few chocolate chips, you will think you just took a bite of a macaroon or an Almond Joy!

Coconut Chocolate Chip Cookies {satisfymysweettooth.com}

Perhaps what I love most about these Coconut Chocolate Chip Cookies is how thick and chewy they stay.  They remind me of the shape and texture of a good bakery cookie.

Coconut Chocolate Chip Cookies {satisfymysweettooth.com}

Coconut Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 20 cookies

Coconut Chocolate Chip Cookies are rich with coconut flavor that is complemented perfectly by chocolate chips.

Ingredients

  • 1/2 cup coconut oil, melted (or you could use 1/2 cup softened, unsalted butter)
  • 2/3 cup sugar
  • 2 egg yolks
  • 1 tsp coconut extract
  • 1 cup, plus 2 Tbsp flour
  • 1/2 tsp baking soda
  • 2 Tbsp cornstarch
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 1 cup shredded coconut
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream coconut oil and sugar together.
  3. Add egg yolks and coconut extract and mix to combine.
  4. Add flour, baking soda, cornstarch, cream of tartar and salt and mix well.
  5. Add shredded coconut and chocolate chips and mix to incorporate.
  6. Roll dough into golfball-sized balls and place onto cookie sheets 2 inches apart. (Dough may feel dry and crumbly and you may need to squeeze it into balls and pack the chocolate chips into the balls. Don't worry, the cookies will not be dry and crumbly.)
  7. Bake 12-14 minutes or until edges are lightly browned.

Notes

Per cookies: Calories: 168 Carbohydrates: 20g Fat: 10g

Coconut Chocolate Chip Cookies {satisfymysweettooth.com}

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8 Comments ( Reply )

  1. Jessica @ A Kitchen Addiction
    Sep 09, 2013 @ 9:05 am

    I love chocolate and coconut cookies! Love how soft and thick these look!

    Reply

  2. Laura (Tutti Dolci)
    Sep 10, 2013 @ 7:41 pm

    I love coconut with chocolate, these are cookie perfection!

    Reply

  3. joan
    Sep 13, 2013 @ 12:04 pm

    These were fabulous. I just whipped up my second double batch of them. I used 1/2 coconut oil and 1/2 butter.

    Reply

    • Mercedes
      Sep 16, 2013 @ 8:40 pm

      I’m so glad that you liked these cookies as much as I did Joan!

      Reply

  4. Jocelyn @ BruCrew Life
    Sep 18, 2013 @ 12:27 am

    I want, no, need a dozen of these glorious cookies!!!

    Reply

  5. Rachel @ Bakerita
    Oct 12, 2013 @ 6:02 pm

    These cookies look amazing!! Love the addition of coconut and the use of coconut oil.

    Reply

    • Mercedes
      Oct 12, 2013 @ 8:15 pm

      Thanks Rachel, coconut is one of my favorite ingredients too!

      Reply

  6. Sheryl
    Sep 21, 2014 @ 3:42 pm

    These are AMAZING! I did make a few changes … I doubled the recipe, used soft butter instead of coconut oil (I didn’t have any), used 1/2 white and 1/2 brown sugar (I couldn’t NOT have some brown sugar!), used two full eggs instead of yolks only, and added an entire bag of milk chocolate chips (instead of only 1 C). So … it was some different, but I think still similar. I think the biggest plus must have been using cornstarch. WOW! They were so fluffy, soft and chewy soft. Thanks so much for posting such a fine recipe! 🙂

    Reply

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