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5 from 1 vote

Crispy & Chewy Toasted Coconut Chocolate Chip Cookies

Toasted coconut chocolate chip cookies are soft and chewy and feature the sweet taste of toasted coconut flakes. Make a dozen and surprise your kids today!
Course Dessert
Cuisine American
Keyword Coconut Chocolate Chip Cookie
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 dozen
Author Ali Randall


  • 2 eggs
  • 1 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 teaspoon of vanilla extract
  • 2 cups flour
  • 1/3 cup old fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups toasted sweetened coconut flakes
  • 1 12 ounce bag semi sweet chocolate chips


  • Toast the coconut flakes on a foil lined sheet in a 350°F oven. Keep a watchful eye on the coconut flakes so they don't burn and bake for about five minutes or until light golden brown. Allow the coconut flakes to cool completely.
  • Using a stand mixer, beat the eggs, sugars, vanilla extract and butter until light and fluffy. Next add the flour, oats, baking soda and salt and mix just until incorporated. On the lowest speed fold in the coconut flakes and chocolate chips or mix in by hand.
  • The batter will be soft. Therefore you will want to chill the batter for at least a half hour in the refrigerator.
  • Preheat oven to 375°F. Drop the batter by rounded teaspoon on nonstick cookie sheets and bake for 8 to 10 minutes or until the edges start to turn golden brown.
  • Allowed the cookies to cool for 10 minutes before removing them from the cookie sheets.


This recipe and post was updated in March 2019.