Best Coconut Chocolate Chip Cookies

    (499)
    20 min

    A scrumptious, moreish recipe for chocolate chip cookies flavoured with lots of coconut. I came up with this recipe, just trying to find a way to use the desiccated coconut sitting in the cupboard.


    475 people made this

    Ingredients
    Serves: 72 

    • 225g butter
    • 200g caster sugar
    • 110g light brown soft sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 280g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 335g plain chocolate chips
    • 150g desiccated coconut

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat the oven to 190 C / Gas 5.
    2. In a large bowl, cream together the butter, brown sugar and caster sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, bicarbonate of soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto baking trays.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

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    Reviews & ratings
    Average global rating:
    (499)

    Reviews in English (406)

    by
    151

    These cookies are freaking awesome. Adding an additional 1/2 stick of butter and 2 tablespoons of milk makes them super fluffy and chewwwy. They come out rather flat otherwise.  -  11 Jan 2007  (Review from Allrecipes US | Canada)

    by
    78

    These cookies are the bomb! I'm sure I'll make them again. My mistake was in storing them in Tupperware which softened the perfectly crispy edges. Say it with me now: Tupperware for chewy, tin for crispy.  -  26 Dec 2005  (Review from Allrecipes US | Canada)

    by
    67

    I love this recipe. This cookie is my back-up recipe for any event or family gathering. I do change the recipe a little because they tend to be a little greasy. I use half shortening and half butter instead of all butter and reduce it by at least a 1/4 cup. Also I add more coconut and instead of all semi-sweet chocolate chips I use a variety of whatever kind I have on hand. I usually use a mix of milk, white, butterscotch (i think the butterscotch really brings out the best in the cookie) and semisweet chocolate chips. I also add a little spice like nutmeg, cinnamon, cloves, almond extract, or whatever sounds good. Enjoy.  -  05 Jul 2006  (Review from Allrecipes US | Canada)

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