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Coconut Chocolate Chip Cookies

Sweet and crunchy these coconut chocolate chip cookies are sure to become a fast and easy favorite. Use the almonds or skip the nuts to make the cookies perfect for yourself and your loved ones.

A stack of 3 coconut chocolate chip cookies on a white plate with text overlay.

Sturdy and hearty this is a homemade coconut cookies recipe perfect for sticking into care packages as they’ll withstand the rigors of shipping.

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They also make great dunkers either in milk or coffee once they reach their final destination.

Finely Chopped Nuts

Almonds and coconut are a natural, flavorful combination. However, any nut you favor would be incredible.

Do chop the nuts finely for this recipe. It makes for a crunchier cookie overall. I did this with an old-fashioned nut chopper but one could do it with a good sharp knife.

Coconut chocolate chip cookies on a plate with a bowl of almonds, a few almond shells, a napkin, nutcracker, and glass of milk.

Use roasted and salted nuts for a bit of a sweet and salty cookie that is pretty tasty.

Chocolate Chips

I used a standard semi-sweet chocolate chip in this recipe. However, white chocolate or milk chocolate would be equally tasty.

Shredded Coconut

Skip the flaked and overly sweetened shredded coconut normally found in the baking aisle for this recipe. These cookies do not need the extra sugar.

Coconut chocolate chip cookies on a plate with a bowl of almonds, napkin, nutcracker, and glass of milk.

Instead hit the natural foods aisle or local health food store for unsweetened coconut. There you’ll likely find a variety of shred sizes – go with the chip sizes for bigger pieces of coconut in the cookies. Use the fine shred for a more intense coconut flavor throughout.

Extract Choices

Regular vanilla extract works more than fine in this recipe. However, to change up the flavor just slightly consider substituting half or all of the vanilla for almond or even coconut extract.

3 coconut chocolate chip cookies stacked on a white plate sitting on top of a napkin some almond shells and a glass of milk behind the plate.

Freeze Extras

These cookies do freeze delightfully well. Simply let cool completely, tuck into airtight containers, and freeze.

Use up frozen cookies within 6 months.

Yield: 2 Dozen

Coconut Chocolate Chip Cookies

3 coconut chocolate chip cookies on a plate with a glass of milk and a napkin.

Sweet and crunchy these coconut chocolate chip cookies are easy to make and ship to loved ones near or far.

Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes


  • 1/2 Cup Salted Butter, softened
  • 6 Tablespoons Sugar
  • 6 Tablespoons Brown Sugar, packed
  • 1 Egg
  • 1 1/2 teaspoons Vanilla Extract
  • 1 Cup Unbleached, All-Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1 Cup Unsweetened, Shredded Coconut
  • 1 Cup Chocolate Chips
  • 3/4 Cup Almonds, finely chopped


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Line a cookie sheet with parchment paper or silicone baking sheet.
  3. Whisk together the flour and baking soda. Set aside.
  4. Cream together the butter and sugars until light and fluffy.
  5. Add the egg and vanilla extract and beat thoroughly.
  6. Add the flour mixture and stir until almost combined.
  7. Fold in the coconut, chocolate chips, and almonds until completely combined.
  8. Drop by Tablespoonsful onto prepared baking sheets, leaving about 2" between cookies.
  9. Flatten each cookie slightly for the palm of your hand.
  10. Bake in the preheated oven for 9 to 11 minutes. The cookies will brown around the edges and be set on top when done.
  11. Remove to wire racks to cool completely.

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Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 163Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 84mgCarbohydrates: 16gFiber: 2gSugar: 10gProtein: 2g

We try our best but cannot guarantee that nutrition information is 100% accurate.

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