Enjoy these delicious Chocolate Chip Toasted Coconut Cookies, baked to perfection! Grab a glass of milk and get dunking!

Chocolate Chip Toasted Coconut Cookies and milk

The other night, we were craving something sweet, the night before we took off to California for Valentine’s Day. Given that we love both chocolate and coconut, we baked up a batch of these toasty, chocolatey Chocolate Chip Toasted Coconut Cookies to celebrate. Ha!

Chocolate Chip Toasted Coconut Cookies

Cookies always make the cold days better, right? We love these Brown Butter Chocolate Chip Macadamia Cookies and then this classic chocolate chip cookie recipe.

While some people don’t like the taste of coconut, toasted coconut is a different story. Toasting coconut evolves its raw sweetness into buttery, browned, nutty flavor, with a satisfying crispness. Because the cookies are butter-based, toasted coconut is the perfect, complimentary addition.

one big Chocolate Chip Toasted Coconut Cookie

Chocolate chip cookies any time of year

They are deliciously crisp on the edges, and slightly chewy in the center, with creamy chocolate pockets throughout. I love having these cookies in the freezer to pop into the oven when I need a quick dessert.

Chocolate chip cookies are the best any time of year!

Chocolate Chip Toasted Coconut Cookies on baking rack

Easy ingredients for Chocolate Chip Toasted Coconut Cookies:

  • Butter
  • Powdered sugar
  • Light brown sugar
  • Half and half
  • Vanilla
  • Toasted coconut
  • Flour
  • Baking soda + baking powder + salt
  • Mini chocolate chips

Chocolate Chip Coconut Cookies with milk

Chocolate and coconut in a sweet, buttery, soft cookie – there is no going wrong with this recipe. Print it off and keep it with your favorites. By the way, I’d love to hear if you use Pinterest, or you print out your recipes and keep in a binder?

Should you toast coconut for cookies?

Toasting coconut makes the coconut flavor pop in any recipe that calls for coconut. I like to use toasted coconut to make scones, granola, cookies, and toppings for ice cream. It is also great for decorating cakes and cupcakes.

milk and chocolate chip cookies

How do you toast shredded coconut on the stove?

To toast the coconut in a skillet:

  1. Add the coconut to a large skillet and spread evenly. Place the skillet over low-medium heat, stirring often, until the coconut is lightly browned (about 5-10 minutes).
  2. Remove the skillet from the heat and spread the coconut on a cookie sheet to cool completely.

plate of Chocolate Coconut Cookies

How long will homemade cookies last?

Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to twelve months. Moist bars, such as cheesecake and lemon bars, can be refrigerated for seven days.

We have many chocolate chip cookie recipes on the blog, but this recipe makes the perfect chewy and buttery cookie. Change up the classic (link), and use mini chocolate chips and bake to perfection!

holding a Chocolate Chip Toasted Coconut Cookie

More cookie recipes to try?

We love these breakfast cookies.

Vegan Tahini Coconut Chocolate Cookies are so good.

And my favorite baker makes the best in the world cookies!


holding a plate of

The lull between the beginning of the year and spring is, well, a bit dull. But honestly, I’ve been trying to daily pick up my phone and call someone, send a snail mail card or letter, or do something new. Like reach out to a person I may have been introduced to (hey, do you want to have coffee or lunch), go on a new hike with my husband, try a new recipe, invite new people over for dinner.

It’s easier to hunker down with Netflix (hand raised!), but DO IT. Make yourself reach out, try something new, have someone in!

Enjoy this recipe today, grab a glass of milk and get dunking!

Chocolate Chip Toasted Coconut Cookies and milk
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Chocolate Chip Toasted Coconut Cookies

The secret is to refrigerate the dough first!


  • ½ c unsalted butter, softened
  • ¾ c powdered sugar
  • ¼ c light brown sugar
  • 1 ½ Tbsp half and half, room temperature
  • 2 tsp vanilla
  • 1 ¼ c unsweetened toasted coconut, finely shredded
  • ½ c flour + 1 Tbsp
  • tsp baking soda
  • ¾ tsp baking powder
  • 1 tsp salt
  • ½ c mini chocolate chips


  • In a medium mixing bowl, beat the butter, powdered sugar, brown sugar, half and half, and vanilla until smooth—1 minute. Add in the coconut and mix for another 30 seconds. Scrape down the sides of the bowl and add the flour, baking soda, baking powder, and salt. Mix until just incorporated, then add the chocolate chips.
  • Mix one final time, then transfer the dough to a sheet of plastic wrap. Shape into a 1-2’’ thick rectangle and cover tightly. Refrigerate for about 30 minutes.
  • Preheat oven to 350 degrees F.

Once the dough is chilled:

  • Once chilled, divide the dough into 15 equal-sized balls (about 42 grams each). Place the cookies onto a plate and refrigerate. covered, for an additional 30-45 minutes, before baking. Alternatively, freeze cookies overnight.

How to bake the cookies:

  • Prepare a baking sheet with parchment paper. To bake the chilled cookies, place 6 on the baking sheet with enough space for them to spread, 2-3’’ in between. Bake for 10-13 minutes, until the edges are lightly browned and the cookies are fragrant. For frozen cookies, bake for 13-16 minutes.
  • Remove from the oven and allow to cool for 5 minutes before (carefully) transferring from the pan to a cooling rack. Allow cookies to cool completely before enjoying!
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

plate of Chocolate Chip Toasted Coconut Cookies

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