If there’s anything more delicious than chocolate, coconuts, almond and vanilla together – well – I’d be hard pressed to think what those elusive ingredient pairings could be!
And when you combine them all inside an ooey gooey cookie that makes the kitchen smell incredible, well, we’d have to describe that as a pretty wonderful experience.
“Come in. Would you like to sit down to a cup of coffee and a coconut oil chocolate chip cookie?”
There’s literally no way that question would be answered with anything other than a resounding, “Yes, please!”
So, when I’m looking to feed a crowd, or just an intimate group of friends and family, this is one of those cookie recipes that I know everyone will just go wild for!
Coconut chocolate chip cookie ingredients
¾ cup melted coconut oil, slightly cooled. Quality matters here – so either make your own coconut oil or make sure you buy from the best coconut oil brands.
¾ cup granulated sugar
¾ cup dark brown sugar (can also sub in coconut sugar)
2 large eggs
¾ teaspoon kosher salt
½ teaspoon vanilla extract (again, can buy or make your own vanilla extract)
¼ teaspoon almond extract
2 ½ cups all-purpose, unbleached flour
1 teaspoon baking soda
1 ¼ cups dark chocolate chips, divided
¼ cup unsweetened coconut flakes
Coconut chocolate cookie recipe tips and substitutions
If you want to make this recipe fully vegan, you’ll want a good vegan egg substitute – Just Egg is a solid go-to – and vegan chocolate chips.
If you’re looking for a bigger crunch, the world of nuts is completely available to you! From hearty walnuts, to delicate pistachios, and buttery almonds, just grab about ¼ cups of your favorite nuts out of the refrigerator or freezer, give them a rough chop, and throw them in when you add the coconut flakes and chocolate chips.
Storage: To keep these cookies moist, just keep them in a resealable plastic container on the counter for up to 5 days.Print
Coconut Chocolate Chip Cookies
These luscious coconut chocolate chip cookies are going to evaporate right off the plate! (Or even the cooling rack!)
- Prep Time: 18 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 30 1x
3/4 cup melted coconut oil, slightly cooled
3/4 cup granulated sugar
3/4 cup dark brown sugar
2 large eggs
3/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/2 cups all-purpose, unbleached flour
1 teaspoon baking soda
1 1/4 cups dark chocolate chips, divided
1/4 cup unsweetened coconut flakes
Preheat oven to 375 degrees.
Fit a large, rimmed baking sheet with parchment. Reserve.
In a standing mixer fitted with a paddle attachment, add the coconut oil, granulated sugar, brown sugar, eggs, vanilla and almond extract to the bowl.
Cream all of the ingredients together on low speed until well combined, approximately 3-4 minutes.
Add the flour and baking soda to the mixer bowl, and process until well combined, approximately 3-5 minutes.
Fold in 1 cup of the chocolate chips, and unsweetened coconut.
When fully incorporated, place approximately 2 tablespoons on the batter on the prepared sheet pan, leaving a 1-inch space between them.
Bake for 9-12 minutes, or until the edges are lightly browned.
Place on a wire rack to cool.
(Note: Depending on the size of your pan, you may need to cook the cookies in 2 batches.)
When the cookies have cooled, place the remaining chocolate chips in a microwaveable small bowl. Heat the chocolate chips in the microwave in 20 second bursts until melted, approximately 1 minute.
Drizzle the cookies with the melted chocolate, and let cool.
- Serving Size: 1
- Calories: 148
- Sugar: 11.3g
- Sodium: 105mg
- Fat: 7.4g
- Saturated Fat: 5.9g
- Carbohydrates: 20g
- Fiber: 0.3g
- Protein: 1.9g
- Cholesterol: 12mg
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