Coconut Chocolate Chip Cookies

Coconut Chocolate Chip Cookies
  • Yield: 14 Servings
  • Prep Time: 20 Mins.
  • Cook Time: 16 Mins.
  • For a Fresh Twist: Use a mix of bittersweet, milk and white chocolate chips for triple chocolate chip cookies.
    Press a few extra chocolate chips and a little fleur de sel over the warm cookies when just out of the oven.


  • 8 tablespoons unsalted butter, softened (1 stick)
  • 2/3 cup lightly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 egg, large
  • 1 cup all-purpose flour or one-to-one gluten-free flour blend
  • 1/2 cup Fisher® Chef’s Naturals® Almond-Coconut Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup bittersweet or semisweet chocolate chips
  • 1/2 cup sweetened flaked coconut, plus more for rolling (optional)


  1. Position 1 rack in upper third of oven and 1 rack in lower third and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper.
  2. Using stand mixer fitted with paddle attachment, beat butter, both sugars and vanilla until light, about 2 minutes.
  3. Add egg and beat 1 minute, stopping to scrape down sides of bowl.
  4. Mix all-purpose flour, Fisher® Chef’s Naturals® Almond-Coconut Flour, baking soda and salt in medium bowl.
  5. Mix dry ingredients into butter mixture just to blend.
  6. Mix in chocolate chips then 1/2 cup coconut.
  7. Roll dough into balls using ¼ cup dough for each, then roll in coconut.
  8. Place dough balls on prepared baking sheets, about 2 inches apart.
  9. Bake cookies until light golden brown (switching sheets from top to bottom racks and rotating sheets back to front halfway through baking), 16 to 18 minutes.
  10. Transfer cookies to racks and cool.Note: Store in airtight container at room temperature for up to 1 day.

Similar Recipes