These gluten-free coconut chocolate chip cookies are soft, chewy, and loaded with mix-ins. Chocolate chips, toasted pecans, and shredded coconut give these cookies a deep, delicious flavor with a tropical note similar to an almond joy.
I have a major sweet tooth, and while I love making all kinds of desserts, from cheesecake to donuts, cookies have a special place in my heart. There are so many ways to make them that you can whip up a batch for literally any occasion.
When the holidays are approaching, I fire up the oven to make my coconut chocolate chip cookies. They're loaded with classic holiday flavors like chocolate, nuts, and coconut, AND they're super easy to make.
Jump to:
- Why You'll Love These Chocolate Chip Coconut Cookies
- Ingredients
- Flavor Variations
- How to Make These Coconut Chocolate Chip Cookies
- Hint
- Storage
- What to Serve with Chocolate Chip Cookies with Coconut
- Tips for the Best Coconut Chocolate Chip Cookies
- More Delicious Cookie Recipes
- Frequently Asked Questions
- Related
- 📖 Recipe
- 💬 Comments
Why You'll Love These Chocolate Chip Coconut Cookies
- Simple Ingredients: These cookies use basic kitchen staples, so there's no need to track down fancy ingredients.
- Easy to Make: This is a basic cookie recipe, so you just mix in one bowl and bake!
- Soft and Chewy: These cookies bake up so soft and chewy.
- Full of Flavor: These are loaded with chocolate chips, coconut, and chopped pecans for an absolute ton of flavor.
Ingredients
- Gluten-Free Flour: I prefer Bob's Red Mill 1:1 baking flour. I find it gives my baked goods the best texture.
- Melted Butter: Butter gives the cookies the fat they need to bake up soft and chewy.
- Brown and White Sugar: A mix of brown and white sugar adds sweetness while helping the cookies brown and remain soft.
- Vanilla Bean Extract: I prefer Singing Dog vanilla bean extract for its quality, purity, and deep vanilla flavor.
- Cinnamon: Cinnamon adds a warm, earthy note to the cookies.
- Chocolate Chips: Chocolate chips are the classic cookie mix-in.
- Shredded Coconut: Shredded coconut gives the cookies a sweet, tropical note.
- Toasted Pecans: Chopped toasted pecans add an earthy flavor that's extra crunchy and deep thanks to the toasting process.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Gluten-Free Flour: You can use regular flour to achieve the same results if you don't have gluten issues.
- Chocolate Chips: Milk, semi-sweet, or dark chocolate chips all work well in these cookies.
- Toasted Coconut: Try toasting the coconut before mixing it into the cookie dough for deeper, nuttier flavor.
- Toasted Pecans: Experiment with any of your favorite toasted nuts. They all add a slightly different flavor to the cookies.
- No Mix-Ins: Leave out the mix-ins to make delicious chocolate chipless cookies.
How to Make These Coconut Chocolate Chip Cookies
1: Preheat the oven to 375 degrees and line two cookie sheets with parchment paper.
2: Combine the dry ingredients in a small bowl and set aside.
3: Beat the melted butter, sugars, and vanilla in a large mixing bowl until fluffy. Then, add the egg and mix until combined.
4: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until combined. Be careful not to overmix the dough! Then, fold in the pecans, coconut, and chocolate chips.
5: Use a 2-tablespoon cookie scoop to place mounds of dough 2 inches apart on the prepared cookie sheets. Then, top with additional chocolate chips, pecans, or coconut if you like.
6: Bake the cookies for 9 to 11 minutes, then remove them from the oven and let them cool on the cookie sheet before transferring them to a wire rack to cool completely.
Hint
Be sure not to overmix your cookie dough. Stop mixing as soon as the ingredients are incorporated for the best texture.
Storage
Store these cookies at room temperature for up to 5 days in an air-tight container. For longer storage, freeze them for up to 3 months in single layers separated by parchment paper in an air-tight, freezer-safe container.
Bring the cookies to room temperature on the counter before serving.
What to Serve with Chocolate Chip Cookies with Coconut
Serve these cookies for a delicious dessert or as an afternoon snack. They also make a wonderful addition to a larger dessert table at gatherings alongside desserts like, banana cupcakes, Reese's peanut butter cookies, or slutty brownies.
Tips for the Best Coconut Chocolate Chip Cookies
- If possible, weigh your flour to ensure you use the correct amount and prevent dry cookies.
- Be sure not to overmix the cookie dough to ensure the cookies are as soft and chewy as possible.
- The cookies will look underdone when you remove them from the oven. That's okay! Carryover cooking time from the hot cookie sheet will finish them to perfection.
More Delicious Cookie Recipes
- Salted Caramel Cookie Sandwiches
- Easter Sugar Cookies
- Easter Oreo Chocolate Chip Cookies
- Valentine's Day Sprinkle Cookies
- Italian Rainbow Cookies
- Christmas Celebration Cookies
- Gluten-Free Protein Snickerdoodles
Frequently Asked Questions
1:1 gluten-free flour is a gluten-free flour that can be measured cup for cup like regular flour. It has everything needed to make it suitable for baking mixed in already, so there's no need to add other ingredients.
Although gluten-free flour lacks the protein gluten that's responsible for tough baked goods and cookies, overmixing the dough can still create dense cookies. Always mix your dough or batter until just combined.
There are two main things to remember for soft, chewy cookies. First, be sure to measure the dry ingredients, especially the flour, as accurately as possible. Using too much dry ingredients makes dry, dense cookies. Second, bake the cookies until the edges are golden, then remove them and let them cool on the cookie sheet for a few minutes. The carry-over cooking time finishes baking them without drying them out.
The base ingredients for chocolate are gluten-free. However, it's important to look for certified gluten chocolate chips, as chocolate chips are often made in factories that process other food products that aren't gluten-free.
Related
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📖 Recipe
Coconut Chocolate Chip Cookies
Equipment
Ingredients
- 1 cup 1:1 gluten free flour
- 2 tablespoon 1:1 gluten free flour
- ⅓ teaspoon salt
- ½ teaspoon baking soda
- 1 stick butter melted
- ½ cup brown sugar
- ¼ cup sugar
- 1 ½ teaspoon Singing Dog vanilla bean extract
- ½ teaspoon cinnamon
- 1 egg
- ½ cup pecans toasted, chopped
- ½ cup shredded coconut
- ½ cup chocolate chips
Instructions
- Preheat the oven to 375 degrees and line 2 cookie sheets with parchment paper. Set aside.
- Whisk the flour, baking soda, and salt in a small mixing bowl.
- Beat the melted butter, sugars, and vanilla in a large mixing bowl until creamy. Then, add the egg and beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until the dough is fully combined. Be careful not to overmix.
- Fold in the pecans, coconut, and chocolate chips with a rubber spatula.
- Scoop teh dough out with a 2-tablespoon cookie scoop and place the balls 2 inches apart on the prepared cookie sheets.
- Bake the cookies for 9 to 11 minutes until the edges are golden.
- Remove the cookies and let them cool on the cookie sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
Notes
- Store at room temperature for up to 5 days in an airtight container.
- Freeze for up to 3 months in an airtight, freezer-safe container. The cookies should be in single layers separated by parchment paper.
- Bring the cookies to room temperature before serving.
- Either measure your flour by weight or loosely spoon it into your measuring cup to avoid using too much.
- The cookies will be underdone in the center when you remove them. Don't worry, the heat from the pan will finish baking them to perfection.
- Avoid overmixing the dough to ensure the softest, chewiest cookies possible.
Juyali says
What a perfect treat. I made these for my husband who is a coconut lover. What a hit in our home. Thanks for the great recipe!
Criss says
I’ve tried this recipe, and the cookies were so good! Perfectly baked and full of coconut and chocolate.
Jean says
Love the addition of coconut in these wonderful chocolate chip cookies. Definitely takes the recipe to a whole other level.
Sonja says
I loved the addition of coconut in these chocolate chip cookies. Reminded me of coconut macaroons, which we always have around for xmas in our hourse, but with the added benefit of chocolate cookie. 2 cravings satisfied in one. 🙂