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With coconut subbing for both snow and tropical vibes, and chocolate because, well–everyone loves chocolate, you will love these Coconut Chocolate Chip Cookies. Every time we make them, we  have to make extras, so that late arriving guests will have some left for them! We use semisweet chocolate chips, but feel free to substitute dark chocolate for more of a Mounds candy bar flavor.

Prep Time: 15 Minutes
Cook Time: 12 Minutes
Total Time: 30 Minutes
Servings: 60 cookies


  • 2 C all-purpose flour
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 1/4 C granulated sugar
  • 1 C (2 sticks) unsalted butter, room temperature
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 3 1/3 C unsweetened shredded coconut
  • 1 1/4 C semisweet chocolate chips


  1. Preheat oven to 375 degrees. Line baking sheets with parchment paper.

  2. In a small mixing bowl, combine flour, baking powder, and salt. Set aside.

  3. With an electric mixer, beat together the sugar and butter until well combined. Scrape down the sides of the bowl with a bowl scraper to make sure everything is well-mixed.

  4. Add the two eggs and vanilla to the butter-sugar mix and beat until no clumps or streaks remain.

  5. Add flour mix slowly to the butter-sugar-egg mixture until just combined.

  6. Mix in the shredded coconut and chocolate chips with a spatula until everything is evenly incorporated. If the dough feels very soft, chill for 30 minutes before scooping and baking. If you bake the cookies right away, they will spread a bit more as the dough is softer.

  7. Use a mid-sized ice cream scoop (about 2 Tablespoons) to scoop the dough out onto a baking sheet. Space the cookies about 1 1/2 inches apart, as they will spread. If you prefer flat cookies, flatten with the bottom of a glass before baking. We prefer a more domed appearance.

  8. Bake the cookies, one sheet at a time, for about 12 - 14 minutes. The cookies are done when the bottoms are golden brown (you will notice the rims slightly browning) and the tops feel dry. Don't overbake--the cookies should still be a bit soft in the middle when you take them out of the oven.

  9. Cool the cookies on the baking sheet for about 3 minutes, then transfer to a wire rack to cool completely. The original recipe says that the cookies will keep in an airtight container for about a week. We prefer to freeze the dough balls and bake them when needed; just add a few minutes to the baking time.

Recipe Cuisine: American

Recipe By: Adapted from Aaron Hutcherson in - December 5, 2023

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