Chocolate Chip Coconut Cookies

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A quick and easy classic cookie with flaky coconut for extra flavor!

Listen, I know what you’re thinking. Chocolate chip COCONUT cookies? What’s wrong with just plain chocolate chip cookies? Can’t anyone just leave well enough alone?

Yes, there are dessert traditionalists everywhere, especially when it comes to favorites like chocolate chip cookies. The ultimate classic of all classics, things can get pretty heated when it comes to these cookies. Soft vs. crispy, chewy vs. cakey, semisweet or milk chocolate (I prefer dark, myself). Everyone has their own ideal chocolate chip cookie, and to some people, any variation feels like sacrilege.

I get it, I get it, nothing can compare to grandma’s chocolate chip cookies, so why mess with perfection?

You’ll never get anywhere with these people (i.e. every boyfriend I have ever tried to bake for). But for those of us who don’t see the harm in dressing up an old favorite every now and then, these chocolate chip coconut cookies are a fun variation to add to the recipe book.

I am a HUGE coconut fan. Macaroons, cakes, cupcakes, anything. I like it in my candy bars and my body lotions, cocktails and candles. Like any sane human being, I am also a pretty big fan of chocolate chip cookies. Combing the two seems nothing short of genius.

Aside from the shredded coconut, these chocolate chip coconut cookies probably resemble your favorite go-to cookie recipe. Coconut oil and coconut sugar are staples of any clean baking recipe. The “coconut” part of these cookies really comes into play with shredded coconut mixed in along with chocolate chips. I recommend Enjoy Life Semisweet Morsels for this recipe.

In my experience, coconut happens to be one of those hot button foods. People either love it or hate it. So if you’re not feeling the coconut, this recipe can double as a standard clean eating chocolate chip cookie recipe. Just prepare the recipe as directed and leave out the shredded coconut. (But as a coconut lover, I have to tell you, you’re missing out.)

Anyway, for those of us that are here for the coconut, these are perfect chocolate chip cookies with a fun twist. Coconut adds flavor, texture, and moisture to this chocolatey homemade favorite. The first time I made them, my sister was actually so impressed she’s since made coconut a staple in all her chocolate chip cookies.

So, whether you’re a huge coconut fan or you’re just looking for an update to a classic recipe, these chocolate chip coconut cookies are a great new recipe to try out. And yes, they’re just as warm, gooey, and chocolatey as any chocolate chip cookies out there. You may even convince some chocolate chip traditionalists to give them a try. But don’t count on it.

If you’re like my sister and also find yourself wanting to put coconut in ALL your baked goods, check out some of these other coconut sweets and treats:

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Chocolate Chip Coconut Cookies

With clean ingredients, these cookies are loved by both children and adults.
Yield 12 people
Serving Size 1 cookie
Course Dessert
Cuisine American


  • 2 teaspoons vanilla extract
  • 1 egg large
  • 1/3 cup coconut sugar
  • 1/2 cup coconut oil melted and cooled
  • 1 cup white whole-wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 cup semisweet chocolate chips we used Enjoy Life brand
  • 1/2 cup shredded coconut unsweetened


  • Preheat oven to 350 degrees.
  • In a mixing bowl, combine the vanilla, egg, sugar, and oil. Mix until smooth. Add the flour and baking soda, mix just until combined. Fold in the chocolate chips and coconut.
  • Drop the batter by the spoonful until an un-greased baking sheet. Bake for 7 to 8 minutes or just until the edges of the cookies begin to brown. Cool before serving.

Nutrition Information

Serving: 1cookie | Calories: 198kcal | Carbohydrates: 18g | Protein: 2g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 16mg | Sodium: 63mg | Fiber: 2g | Sugar: 10g |
SmartPoints (Freestyle): 10
Keywords Budget-Friendly, dairy-free, Holiday, Kid-Friendly, Low-Carb, Quick and Easy, Vegetarian

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

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    1. Nancy, We recalculated the data and it’s correct. Coconut oil has a lot of fat (good fats). If you want less fat, I recommend making the batch into 24 cookies.

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