Coconut Chocolate Chip Cookies

These Coconut Chocolate Chip Cookies are a yummy fusion of sweet coconut and decadent chocolate chips. The addition of shredded coconut in this recipe adds a chewy texture and infuses a unique flavor.

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A batch of coconut chocolate chip cookies on a wire rack.

Anytime is cookie time! These chewy coconut chocolate chip cookies are a delicious sweet treat. Other cookie delights include Ginger Molasses Cookies and Flourless Oatmeal Cookies. Do you have a baker in your life? Check out our best gifts for bakers!

Why YOU will love this recipe

  • The almond flour and coconut contribute such a sweet chewiness to this cookie making it hard to resist.
  • This is a super easy recipe to make with very little prep time. No stand mixer or electric mixer is needed. Just measure and stir.
  • These cookies offer a unique twist on the classic chocolate chip cookie. Adding the coconut flavor sets them apart.
  • This recipe doesn’t use all-purpose flour making it naturally gluten-free. Bonus!
A batch of coconut chocolate chip cookies on a tray.

Ingredients

Find the full ingredient list, with measurements, in the recipe card below.

  • Almond Flour: Ensure you use blanched almond flour and not almond meal.
  • Shredded Coconut: We choose unsweetened shredded coconut.
  • Chocolate Chips: Semi-sweet mini chocolate chips work so well in this recipe.
  • Baking soda: Baking soda helps the cookies rise while they bake.
  • Fine Sea Salt: A pinch of salt brings out the best of your ingredients.
  • Maple Syrup: Maple is a natural sweetener with a lovely warm taste.
  • Coconut Oil: This will add a soft texture to the cookies.
  • Egg: An egg helps to bind the cookies together, creating structure.
Ingredients on a counter.

Equipment

  • Mixing Bowl: A medium mixing bowl is all you need.
  • Small Spatula: A small spatula is one of our favorite kitchen tools for stirring and scraping down the sides of bowls.
  • Baking Sheet: We use a large, rimmed baking pan.
  • Parchment Paper: A must for easy cleanup. We recommend using unbleached parchment paper.
  • Cookie Scoop: We use a tablespoon-sized scoop for this recipe.
  • Wire Rack: A wire cooling rack allows the cookies to cool properly, creating a crispy texture on the outside.
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Instructions

Scroll to the recipe card at the bottom for the FULL recipe details.

Step 1

Start by preheating the oven to 350 degrees and lining the baking sheet with parchment paper.

Step 2

Next, in the mixing bowl, whisk together the almond flour and shredded coconut.

Dry ingredients being whisked in a bowl.

Step 3

Then, add the maple syrup, coconut oil, and egg to the dry ingredients.

Stir the mixture until a dough forms.

A bowl of dough.

Step 4

Next, fold in the chocolate chips.

Stir until they are spread out through the mixture.

Chocolate chips being stirred into dough.

Step 5

Then, scoop heaping tablespoon-sized balls of cookie dough onto the lined baking sheet.

Lightly flatten each ball and shape them into cookies.

Cookie dough balls on a baking sheet.

Step 6

Next, bake for 10-12 minutes.

Watch for the edges to look set and the bottom of the cookies are golden brown.

Step 7

Finally, cool for 10 minutes on the baking sheet, then transfer them to the wire rack to cool completely.

Cookies cooling on a wire rack.

Expert tip! Allow the cookies to cool completely before handling them to avoid breakage, as almond flour cookies tend to be delicate when warm.

Substitutions

  • Melted unsalted butter can be used in place of coconut oil.
  • Use honey, agave, or brown rice syrup instead of maple syrup.
  • For a more chocolatey experience use chocolate chunks.
  • Use a silicone mat instead of parchment paper.

Recipe Variations

  • Make a nutty version by adding chopped pecans or walnuts.
  • Experiment with different extracts like rum extract or vanilla extract.
  • Spin this recipe into an Almond Joy cookie by adding chopped dry roasted almonds before baking.

Serving Suggestions

FAQS

Can I use almond meal instead of almond flour?

While almond meal can be used, drawing on my experience I have found it has a coarser texture than almond flour, which may result in a denser cookie.

Can I make these cookies without eggs for a vegan option?

You can try using egg substitutes like flax eggs or applesauce. Keep in mind that the texture and flavor may vary slightly.

Storage Tips

To Store: Store the cookies in an airtight container at room temperature for 3-4 days.

To Freeze: For longer storage, you can freeze the cookies in a freezer-safe container for up to a month.

A batch of coconut chocolate chip cookies on a wire rack.

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**This recipe was originally posted on June 6, 2016, updated on October 15, 2018, and updated again on November 19, 2023, with recipe notes, writing, and photos.**

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A stack of coconut chocolate chip cookies.

Coconut Chocolate Chip Cookies

Sharon Rhodes
These Coconut Chocolate Chip Cookies are a yummy fusion of sweet coconut and decadent chocolate chips. The addition of shredded coconut in this recipe adds a chewy texture and infuses a unique flavor.
5 from 6 votes
Prep Time 10 minutes
Cook Time 12 minutes
Cool 10 minutes
Total Time 32 minutes
Course Snack
Cuisine American
Servings 15
Calories 143 kcal

Ingredients
  

Instructions
 

  • Heat your oven to 350° and line a baking sheet with parchment paper.
  • Next, in a medium mixing bowl, whisk together the almond flour, coconut, baking soda, and salt.
  • Then, add the maple syrup, coconut oil, and egg and stir until well combined.
  • Next, fold in the mini chocolate chips.
  • Then, scoop heaping tablespoon-sized balls onto the baking sheet. Press lightly down on each ball and shape them into cookies.
  • Bake for 10-12 minutes, until golden browned on the bottom.
  • Cool for 10 minutes on the baking sheet then transfer them to a wire rack to cool completely.

Video

Notes

Storage Tips

To Store: Store the cookies in an airtight container at room temperature for 3-4 days.
To Freeze: For more extended storage, you can freeze the cookies in a freezer-safe container for up to a month.

Nutrition

Calories: 143kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.01gCholesterol: 12mgSodium: 74mgPotassium: 26mgFiber: 1gSugar: 9gVitamin A: 29IUVitamin C: 0.1mgCalcium: 38mgIron: 1mg
Keyword coconut chocolate chip cookies
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19 Comments

  1. 5 stars
    Tried this recipe and it turned out surprisingly well. The texture was decent, not too soft or crumbly. And I actually liked the nutty vibe from the almond and coconut. Will surely make them again. Thanks for sharing!

  2. Hi Sharon – this recipe looks amazing! I’m going to make the cookies for a picnic – how many days in advance can they be baked? Thanks!

  3. I just made these (didn’t have mini chips, had to use regular) and they are amaziiinnnggg. Thanks for a super easy gluten free cookie recipe!

      1. 5 stars
        I found your recipe looking to bake something with extra ingredients I had and MY GOSH. The YUMMIEST gluten free cookies with healthy ingredients I have ever had. Thank you for creating and sharing! Going in my recipe book to become a staple!

  4. Yum! I am so wishing for one of these cookies to devour now.. I just love how they are gluten and grain free.

    1. I should have let someone else devour these cookies! I had more than my fair share of these ones, that’s for sure. 😉 Food blogger problems, right? Enjoy the rest of your Sunday, Thalia! 🙂

  5. I would really like to make these. May I use organic almond flour for the ground almonds? I have the organ unsweetened finely shredded coconut, is this a good choice, or do I need a different type?

  6. These cookies look so good and no flour, I’m in love really! Looks like you’re learning your new lense perfectly fine because these photos are daBOMB rather than being a total bomb! 😉 ehhhh? Have a great weekend Sharon!

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