Easy Coconut Chocolate Chip Cookies: A Sweet, Chewy Delight

When you’re craving a quick, crowd-pleasing treat, nothing beats a batch of Easy Coconut Chocolate Chip Cookies. These cookies are packed with gooey chocolate chips and chewy coconut, delivering the perfect texture and flavor with minimal effort. Whether you’re a seasoned baker or a complete beginner, this simple recipe is a must-have in your dessert arsenal.

If you enjoy creating simple yet irresistible treats, you’ll love browsing Sally’s Baking Addiction’s best cookie recipes for even more delicious inspiration.

Cookies that feature coconut are adored for their unique texture and tropical sweetness. For more ideas on using coconut in baking, check out Taste of Home’s best coconut dessert recipes, filled with creative and delightful options.

Why You’ll Love These Easy Coconut Chocolate Chip Cookies

Here’s why these cookies will become a favorite in your kitchen:

Super simple to make: Minimal ingredients, no complicated steps.
Perfect texture: Crisp edges with chewy centers.
Flavor-packed: Sweet coconut pairs beautifully with rich chocolate.
Versatile: Easy to adapt with nuts, white chocolate, or other add-ins.
Great for any occasion: Perfect for parties, bake sales, or afternoon cravings.

Ingredients for Easy Coconut Chocolate Chip Cookies

You’ll only need a handful of simple, pantry-friendly ingredients:

2 cups sweetened shredded coconut
1 cup semi-sweet chocolate chips
⅔ cup sweetened condensed milk
1 teaspoon pure vanilla extract

Step-by-Step Instructions

Making Easy Coconut Chocolate Chip Cookies couldn’t be simpler. Here’s how to do it:

1. Preheat the Oven

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix the Ingredients

In a large bowl, combine the shredded coconut, chocolate chips, condensed milk, and vanilla extract.
Stir until everything is evenly coated and sticky.

3. Scoop the Dough

Using a small cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheet.
Space them about 2 inches apart.

4. Bake

Bake for 10–12 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Coconut Chocolate Chip Cookies

Want bakery-quality results every time? Follow these pro tips:

Use sweetened shredded coconut: It gives the cookies the perfect chewy texture and sweetness.
Don’t overbake: The cookies will continue to set as they cool.
Cool completely before handling: They’re fragile when hot but firm up as they cool.
Use a cookie scoop: It ensures even baking and uniform size.

Delicious Variations to Try

One of the best things about this easy coconut cookie recipe is how adaptable it is. Here are some creative variations:

1. White Chocolate Coconut Cookies

Replace semi-sweet chocolate chips with white chocolate chips for a sweeter, creamier flavor.

2. Nutty Coconut Cookies

Add ½ cup of chopped pecans, walnuts, or almonds for extra crunch.

3. Tropical Twist

Stir in ¼ cup of dried pineapple or mango pieces along with the coconut for a tropical flair.

4. Dark Chocolate Lovers’ Version

Use dark chocolate chunks instead of chips for a richer taste.

5. Gluten-Free Option

These cookies are naturally gluten-free if you ensure that your shredded coconut and chocolate chips are gluten-free certified.

Make-Ahead and Storage Tips

These cookies are perfect for preparing ahead or freezing for later:

Make-Ahead

Prepare the cookie dough and refrigerate it for up to 24 hours before baking.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked cookies for up to 3 months.

Freezing

Freeze unbaked cookie mounds on a baking sheet, then transfer to a freezer-safe bag.
Bake straight from frozen, adding 2–3 extra minutes to the baking time.

Common Mistakes to Avoid

Even with a simple recipe, small mistakes can happen. Here’s what to watch out for:

Using unsweetened coconut: The texture and flavor will not be the same.
Overbaking: Coconut burns quickly — watch closely near the end of the bake time.
Handling too soon: Let cookies cool properly to prevent crumbling.

Serving Suggestions

These chewy, chocolatey cookies are wonderful on their own, but you can also:

Serve with coffee or tea: A perfect mid-afternoon pick-me-up.
Make cookie sandwiches: Spread Nutella or peanut butter between two cookies.
Pair with fruit salad: For a light and refreshing dessert.

They also make great gifts — just pop them into a decorative tin lined with parchment paper!

FAQs About Easy Coconut Chocolate Chip Cookies

Can I use unsweetened coconut?

Technically yes, but the cookies won’t be as sweet or chewy. Stick to sweetened shredded coconut for the best results.

Can I use condensed coconut milk?

Yes! If you’re aiming for a dairy-free version, sweetened condensed coconut milk is a fantastic substitute.

How do I prevent the cookies from sticking?

Always line your baking sheets with parchment paper or a silicone baking mat.

Can I double the recipe?

Absolutely! These cookies are so addictive, you might want to make a double batch from the start.

How do I make them extra gooey?

Add a few extra tablespoons of condensed milk for a richer, gooier texture.

Final Thoughts: The Ultimate Easy Cookie Recipe

When you’re short on time but still want to bake something special, Easy Coconut Chocolate Chip Cookies are the answer. With minimal ingredients and no fancy techniques required, they’re ideal for beginners and busy bakers alike.

The delightful combination of chewy coconut and melty chocolate makes each bite an irresistible treat. Plus, they’re endlessly customizable — perfect for every mood, season, or special event.

For more details, visit the full recipe

Thank you for following me on Facebook , Pinterest !