Name: Recipe "Toasted Coconut Chocolate Chunk Cookies"
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup flaked sweetened coconut; 1 cup all-purpose flour; 0.5 tsp baking powder; 0.25 tsp baking soda; 0.125 tsp salt; 0.75 cup light brown sugar (packed); 4 tbsp unsalted butter (at room temperature); 1 tsp vanilla extract; 0.25 tsp coconut extract; 1 large egg; 0.75 cup semi-sweet or bittersweet chocolate (chopped)

You’ll probably want to bookmark Crispy Chocolate Chip Oatmeal Cookies and Biscoff Pumpkin Oatmeal Cookies as well.

Why I Love These Toasted Coconut Chocolate Chunk Cookies

A few nights ago I was craving something sweet, but the Halloween candy I’d bought didn’t tempt me. I spotted a bag of coconut in the pantry and knew exactly what to make: toasted coconut chocolate chunk cookies. Toasted coconut brings out a nutty flavor that plain coconut can’t match, and paired with big chocolate chunks, these cookies are thick, chewy, and irresistible. The recipe makes about 15 cookies, so double it if you want more. I already plan to next time.

Reasons to Love These Toasted Coconut Cookies

Toasted coconut adds a deep nutty crunch and rich flavor that makes these cookies stand out.
Big chocolate chunks create melty pockets in every bite, better than chips.
The dough comes together quickly with simple ingredients you probably have on hand.

Key Ingredients for Toasted Coconut Chocolate Chunk Cookies

Flaked sweetened coconut: Toasting it brings out a nutty flavor. You can use unsweetened, but the cookies will be less sweet.
Light brown sugar: Adds moisture and a subtle molasses flavor that complements the coconut.
Semi-sweet or bittersweet chocolate: Use a good-quality bar and chop it into chunks for the best texture.

Kitchen Tools for Making Toasted Coconut Cookies

Baking sheets, for toasting coconut and baking cookies.
Parchment paper or silicone baking mat, prevents sticking and makes cleanup easy.
Stand mixer, for creaming butter and sugar, though a hand mixer works too.
Wire rack, for cooling cookies so they don’t get soggy.
Cookie scoop, for uniform dough portions.

Tips for Perfect Toasted Coconut Chocolate Chunk Cookies

When toasting the coconut, keep a close eye on it. It can go from golden to burnt in seconds. Stir it once halfway through for even browning. For the dough, mix just until the flour disappears. Overmixing can make the cookies tough. I use a cookie scoop to get uniform portions, which helps them bake evenly. Let the cookies cool on a wire rack so they set properly.

I recommend using a good-quality dark chocolate bar and chopping it into irregular chunks. They melt differently than chips and give you those pools of chocolate. If you only have chips, they’ll work too, but the texture won’t be quite the same.

Making the Dough Ahead of Time

You can prepare the dough in advance and refrigerate it. Cover the bowl tightly and chill for up to a few days. When you’re ready to bake, let the dough sit at room temperature for a few minutes to soften slightly before scooping and baking as directed.

Variations for Coconut Chocolate Chip Cookies

If you prefer a sweeter cookie, swap the dark chocolate for milk chocolate. For extra crunch, fold in a handful of chopped macadamia nuts. You can also use white chocolate chips and dried cranberries for a different flavor. To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend.

How to Serve Toasted Coconut Chocolate Chunk Cookies

I love these cookies with a cold glass of milk. For a dessert, sandwich a scoop of vanilla ice cream between two cookies for an ice cream sandwich. They also go well with a hot cup of coffee or tea.

How to Store Homemade Toasted Coconut Cookies

Store the cookies in an airtight container at room temperature to keep them soft.

Freezing Toasted Coconut Chocolate Chunk Cookies

You can freeze the unbaked dough. Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Transfer the frozen dough balls to a freezer bag. When ready to bake, add a couple of extra minutes to the baking time. Baked cookies can also be frozen in an airtight container.

FAQs About Toasted Coconut Cookies

Can I use unsweetened coconut?

The recipe calls for sweetened flaked coconut. If you use unsweetened, the cookies will be less sweet and the texture may be drier. You can add a tablespoon of sugar to compensate.

Can I use chocolate chips instead of chunks?

Yes, you can use chocolate chips. The cookies will still be delicious, but you won’t get the same melty pools that chunks provide.

How do I prevent the cookies from spreading too much?

Make sure your butter is at room temperature but not too soft. Chilling the dough for 30 minutes before baking can also help control spread.

Can I make these cookies dairy-free?

Substitute the butter with a plant-based butter that has a similar fat content. The texture may vary slightly, but they will still be good.

Recipe

Toasted Coconut Chocolate Chunk Cookies

Cookies loaded with toasted coconut and chocolate chunks! Grab a glass of milk and get dunking!

easyVegetarian

10 min

Prep Time

10 min

Cook Time

20 min

Total Time

Servings

Snack

Course

American

Cuisine

343 kcal

Calories

Ingredients

Servings

1 cup flaked sweetened coconut
1 cup all-purpose flour
0.5 tsp baking powder
0.25 tsp baking soda
0.125 tsp salt
0.75 cup light brown sugar, packed

4 tbsp unsalted butter, at room temperature
1 tsp vanilla extract
0.25 tsp coconut extract
1 large egg
0.75 cup semi-sweet or bittersweet chocolate, chopped

Instructions

1
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and arrange coconut in a single layer on the pan. Bake for 5-7 minutes or until coconut is lightly toasted, stirring once. Set coconut aside to cool.
2
Line another baking sheet with parchment paper or a silicone baking mat and set aside. Whisk together flour, baking powder, soda, and salt in a medium bowl. Set aside.

3
In the bowl of a stand mixer, add brown sugar and butter. Beat at medium speed until creamy and smooth. Beat in vanilla extract, coconut extract, and egg. Slowly add flour mixture, and mix just until combined. Stir in toasted coconut and chocolate chunks.
4
Drop spoonfuls of dough 2 inches apart onto prepared baking sheet. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.

Nutrition (per serving)

343kcal

Calorie breakdown

Protein4%15 kcal

Fat43%149 kcal

Carbohydrates53%186 kcal

How this was calculated — 11 of 11 ingredients matched

flaked sweetened coconutNuts, coconut meat, dried (desiccated), sweetened, flaked, canned1063 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached878 kcal

baking powderLeavening agents, baking powder, low-sodium2 kcal

baking sodaLeavening agents, baking soda0 kcal

saltSalt, table0 kcal

light brown sugarSugars, brown684 kcal

unsalted butterButter, salted430 kcal

vanilla extractVanilla extract14 kcal

coconut extractNuts, coconut meat, raw4 kcal

large eggEgg, whole, raw, fresh1 kcal

semi-sweet or bittersweet chocolateChocolate, dark, 60-69% cacao solids1042 kcal

Serving size ≈ 76 g · 12 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: american, cookie, dessert, Oven Baked, vegetarian

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