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Coconut Chocolate Chip Cookies

Coconut Chocolate Chip Cookies

Charlotte Hancey
The addition of coconut flakes and extract takes these soft and chewy chocolate chip cookies to another level. They are delicious!
5 from 4 votes
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Dessert
Servings 3 dozen


  • 2 3/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 cup butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 3 tablespoons raw pure honey or golden syrup
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 1/2 cups semisweet chocolate chips
  • 1 1/2 cups sweetened coconut flakes


  • Parchment paper or silicone mat for baking


  • Preheat oven to 350° F.
  • In a medium sized bowl, combine flour, salt and baking soda. Set aside.
  • In a stand or hand mixer on medium speed, cream together butter, brown sugar and granulated sugar for 4-5 minutes or until color turns pale and mixture becomes fluffy.
  • Lower speed and add golden syrup or honey, eggs, vanilla, and coconut extract.
  • Once combined well, slowly add flour mixture. Fold in chocolate chips and 1 cup of coconut flakes.
  • Add scoops (about the size of a ping pong ball) to a baking sheet lined with parchment paper or a silicone mat. Make sure cookies are a couple inches apart before place in oven. Sprinkle tops of unbaked cookies with remaining coconut flakes.
  • Bake for 8-10 minutes or until lightly golden. Let cool on baking sheet for 1-2 minutes before transferring to a cooling rack.


  1. If you want bigger, thicker cookies, scoop into larger sized balls then place in fridge to firm before baking. Baking times will be a little longer, just keep an eye on them.
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