Coconut Chocolate Chip Cookies

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These luscious coconut chocolate chip cookies are going to evaporate right off the plate! (Or even the cooling rack!)


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.

Nutrition Facts