Coconut Chocolate Chip Cookies with toasted coconut flakes make the most delicious mound of cookies. Soft and chewy on the inside and ultra crispy on the outside, this cookie recipe will become an instant family favorite! They’re healthier coconut chocolate chip cookies made with freshly milled flour and have been my favorite indulgence lately!
Coconut Chocolate Chip Cookies
Traditional Chocolate Chip Cookies have a special place here at the farmhouse. Combined with coconut flakes, they’re an irresistible concoction with a sweet coconut flavor.
In fact, you probably wouldn’t know there are coconut flakes here unless you detect the tiny shredded flakes. The coconut flakes work more as a natural sweetener here and a good one!
I love how simple these chocolate chip and coconut cookies are to whip up and how easy they are to memorize! This is one of those cookie recipes you’ll want to save and repeat time after time because you can’t beat the delicious flavors of coconut and semi-sweet chocolate!
It is simply a staple chocolate chip cookie recipe with the added toasted coconut flakes; get ready to hear all the raves at your next Christmas cookie exchange!
This chocolate chip cookie recipe does not bake flat. I love the rounded mass of cookie dough this recipe creates. The mound encloses soft, gooey, and chewy insides and crisp bottoms, all nestled with sweet tropical flavors of browned coconut flakes.
I’m telling you, this cookie combination is a must-try!
Healthy Chocolate Chip Cookie With Coconut
This coconut chocolate chip cookie recipe contains so many healthier ingredients! Making cookies with freshly milled flour (whole grains) is a must in my book! I use organic cane sugar, although you could use all coconut sugar or Sucanat. Last but not least, I use soy-free chocolate chunks that I repurchase on Amazon as soon as I’m low.
You can easily swap out Einkorn or plain all-purpose flour, but I prefer fresh milled flour over anything.
If you choose to use honey instead of sugar, you would need to add more flour to compensate for the wet batter, which will change the flavor. So, my best advice is to substitute it with healthier dry sugar.
Ingredients For Coconut Chocolate Chip Cookies:
This chocolate chip coconut cookie recipe uses simple ingredients. I buy my shredded coconut and soft white wheat from Azure Standard. If you prefer already-ground flour, use all-purpose Einkorn flour. Einkorn has a buttery yellow tint and can be evenly swapped out for the soft wheat here.
- Wet ingredients- include my favorite European-style Butter, brown sugar, cane sugar, egg, and vanilla extract.
- Soft White Wheat is a low-gluten grain perfect for baking cakes or cookies. I weigh the grain first, then run it through my grain mill to make fresh milled flour. Using whole wheat flour from the store will taste heartier and more robust because it’s typically ground from hard wheat varieties.
- Dry ingredients, like baking soda and salt, get whisked into the flour before being added to the moist cookie dough.
- Chocolate chunks- I buy semi-sweet chocolate chunks that are soy-free from Amazon.
- Coconut flakes are toasted until brown, and then I like to take it off the heat and add honey for crispier cookies. This makes a toffee-like coconut consistency similar to caramel. If you don’t prefer the caramel coconut chocolate chip cookie variation, then just add toasted flakes without the honey and it make a softer cookie. I often do this method.
*See the recipe card below for a complete list of ingredients and step-by-step instructions.
How to Make Coconut Chocolate Chip Cookies with Freshly Milled Flour:
When making a single batch, I use a large 20x15 cookie sheet and make the cookies bigger using my 2-inch scoop. If I double the recipe, I make smaller cookies using my standard 1.5-inch cookie scoop and pull out two more sheet pans to fit all the cookies. I also line every pan with parchment paper; I find the cookies to spread out as much on paper.
Note: In case you’re wondering, a single batch makes 13 large cookies, and a double recipe makes 47 small cookies.
- Preheat a skillet over medium-high heat. Toast the coconut flakes until browned but not burnt. Turn off the heat and transfer to a bowl to cool. It will become hard and crispy. Meanwhile, preheat the oven to 375°F and line a cookie sheet with parchment paper.
- In a stand mixer, cream the softened butter and sugars over high speed for 3 minutes, scraping down the sides. The mixture should look pale light yellow.
- Add the egg and vanilla, scraping down the sides, and beat for 30-45 seconds. You want to whip the egg into the creamed sugars until the mixture looks paler; this makes the cookies soft.
- Combine the dry ingredients—flour, baking soda, and salt—in a medium bowl and add to the mixing bowl.
- You can either fold in the coconut and chocolate chunks or add them to the stand mixer and mix them in. I like using the mixer because the coconut gets clumpy and crisp, so the mixer breaks it up better.
- Scoop the cookie dough onto the prepared pan about 2 inches apart. Bake for 10 minutes if the cookies are small or 12 minutes for large cookies.
- Cool cookies on the baking sheet for 10 minutes before transferring. If serving for guests, garnish with shredded coconut flakes so they can see they’re made from coconut.
How To Make Extra Crispy and Chewy Cookies:
You can make these cookies extra crispy and chewy by caramelizing the coconut flakes with honey, or if you prefer a more soft and chewy cookie, simply toast the coconut without the honey before adding it to the cookie dough. Trust me, these two methods make two whole different cookies!
Another crispy cookie hack is to use coconut oil instead of butter. Substituting coconut oil for butter will result in a sweeter and crunchier cookie.
Storing Coconut Chocolate Chip Cookies:
Chocolate chip coconut cookies can be stored at room temperature in an airtight container for up to a week. To prolong the freshness, freeze the cookies stacked inside a freezer bag for up to 3 months or refrigerate them for two weeks. You could also flash freeze the scooped cookie dough and then transfer them into a bag to keep on hand in the freezer for a quick dessert.
Tips for Chocolate Chip Cookies with Coconut:
- Mix in oatmeal or ground oats for a multigrain cookie.
- Pecans or nuts always make an excellent addition to chocolate chip cookies.
- Use parchment paper so the cookies don’t spread out too much.
- Make these into chocolate chip coconut cookie bars by baking them in a 13×9 pan!
- Turn these into coconut Einkorn chocolate chip cookies using Einkorn all-purpose flour.
- This recipe works so well without chilling the dough!
More for Recipes for Cookies:
Here are more cookie recipes to make at home for loved ones!
Coconut Chocolate Chip Cookies with Freshly Milled Flour
Equipment
- 20x15 cookie sheet (or two sheet pans)
- 1.5-inch cookie scoop (you can use the red 1.35 oz scoop for large cookies)
Ingredients
Ingredients:
- 1/2 cup unsalted butter (European-style)
- 1/2 cup brown sugar
- 1/2 cup granulated cane sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups freshly milled flour (270 grams of soft white wheat)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips (or chocolate chunks)
- 1/2 cup coconut flakes (toasted)
Instructions
Directions:
Preheat a skillet over medium heat and toast the coconut flakes until lightly brown. Set aside and cool. Meanwhile, preheat the oven to 375°F and line the cookie sheet with parchment paper.- Weigh the grain on a scale and run it through a grain mill, or use 2 cups of Einkorn all-purpose flour.
- Cream the butter and sugars over high speed for 3 minutes or until pale yellow and fluffy.
- Add the egg and vanilla and mix for another 30-45 seconds until well combined.
- Whisk together the freshly milled flour, salt, and baking soda in a separate medium bowl. Add to the creamed butter mixture and mix until just combined.
- Fold in the toasted coconut and chocolate chips.
- Scoop cookies onto the prepared pan about 2 inches apart and bake for 10-12 minutes. Cool for 10 minutes before removing from the pans.
Notes
- For crispier and chewier cookies, toast 3/4 cup of coconut flakes until browned but not burnt. Turn off the heat and stir in 1 Tbsp of honey to coat the coconut flakes. Transfer to a bowl to cool. The coconut will become hard and crispy, so mix it into the cookie dough instead of folding it in.
- Otherwise, this cookie recipe makes soft and chewy cookies but not as crisp as the caramelized coconut version above.
- I like to double the recipe and use a 1.5-inch cookie scoop for standard-sized cookies. This makes 47 cookies, enough to fill three sheet pans.
Nutrition per serving
