Toasted Coconut Chocolate Chunk Cookies

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The other night I was craving something sweet. The giant bowl of Halloween candy wasn’t tempting me (I tried to buy candy I didn’t like so it wouldn’t be an issue.) I opened our pantry door to see what my options were. The bag of coconut caught my eye. I pulled it out and turned on the oven to bake toasted coconut chocolate chunk cookies.

I have always been a coconut fan and luckily Josh likes it as well. It is good plain, but toasted coconut is irresistible. I love the enhanced nutty flavor that comes alive after being in the oven for only a few minutes. I stirred toasted coconut into my cookie dough, along with big chunks of chocolate. You can use chocolate chips, but I really like the chunks in these cookies.

The cookies are thick, chewy, and have a slight nutty flavor from the toasted coconut. The dark chocolate chunks send this cookie over the top-these babies are superb! The recipe below only makes about 15 cookies. If you want to make more cookies, just double the recipe. I know I am going to next time. I was sad when the last cookie disappeared in my belly. I couldn’t keep my hands out of the cookie jar. These toasted coconut chocolate chunk cookies are high on my list of favorite cookies.

Side note-soon we will be launching a separate page on our blog called “On the Side.” Here, we will blog about our travels, favorite finds, giveaways, and other non-food related topics. We would love some feedback from all of you-what would you like to see on our “On the Side” page? Let us know by leaving a comment below. We are looking forward to hearing your ideas. Thanks!

Toasted Coconut Chocolate Chunk Cookies

Cookies loaded with toasted coconut and chocolate chunks! Grab a glass of milk and get dunking!

5 from 1 vote
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes


  • 1 cup flaked sweetened coconut
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup packed light brown sugar
  • 4 tablespoons unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 1 large egg
  • 3/4 cup chopped semi-sweet or bittersweet chocolate


  1. 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and arrange coconut in a single layer on the pan. Bake for 5-7 minutes or until coconut is lightly toasted, stirring once. Set coconut aside to cool.
  2. 2. Line another baking sheet with parchment paper or a silicone baking mat and set aside. Whisk together flour, baking powder, soda, and salt in a medium bowl. Set aside.
  3. 3. In the bowl of a stand mixer, add brown sugar and butter. Beat at medium speed until creamy and smooth. Beat in vanilla extract, coconut extract, and egg. Slowly add flour mixture, and mix just until combined. Stir in toasted coconut and chocolate chunks.
  4. 4. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.
  5. *Note-you can replace the chocolate chunks with chocolate chips if you wish.
Nutrition Facts
Toasted Coconut Chocolate Chunk Cookies
Amount Per Serving
Calories 163 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g20%
Cholesterol 24mg8%
Sodium 77mg3%
Potassium 77mg2%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 136IU3%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you like these Toasted Coconut Chocolate Chunk Cookies, you might also like:

Chocolate Coconut Kiss Cookies from Two Peas and Their Pod
Coconut Macaroons Dipped in Chocolate from Two Peas and Their Pod
Cowboy Cookies from My Baking Addiction
Samoas Brownies from Brown Eyed Baker
Coconut Chocolate Pecan Congo Bars from Savory Sweet Life

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. “On the Side” I hope you post photos of the new and improved kitchen. Can’t wait to see it. Tell us what you like most and what you wish you would have done differently.

  2. I was thinking about these cookies all weekend long but didn’t have a chance to make them. I will make them soon, though, because I love anything with coconut!

  3. i’ll agree 100% that toasted coconut is irresistible. frankly, i like to just take a bowl of it and munch away. great cookies, maria. 🙂

  4. These are delicious. I added chopped, toasted pecans to the recipe. It was like a chocolate chip cookie met a magic bar and this was their lovechild! So very good. Even my husband (i.e. the one without a sweet tooth) loved these.

  5. Thank you for the awesome recipe! I made these last night, but I subbed peanut butter chip and walnuts for the dark chocolate. AMAZING! I love anything with toasted coconut!

  6. I just made these and they are absolutely delicious! I love all things coconut and I believe this to be the best coconut cookie. Perfect blend of sweet, coconut and chocolatey flavor. These will be in my regular cookie rotation. GREAT recipe! Thank you!!!!

  7. I am making these as I write this, so I cannot comment on the finished product. However, the dough was pretty tasty and my kitchen smells yummy. Thanks for sharing this recipe.

  8. I made these today. So yummy! I’m really glad I doubled the recipe. Thanks for sharing. I’ve never heard of coconut extract so stuck with Vanilla but did use coconut sugar in combo with brown sugar and some coconut oil for part of the butter content.

  9. OMG!!! The best recipe I have come across for a very, very, VERY long time! Only thing I did was double everything (As my family is too big for a single serving)
    Added 1/3c (Or more) of unsweetened apple sauce.

  10. 5 stars
    I made these for my roommate’s Dad and he absolutely loved them. My oven took six and a half minutes to toast the coconut. I ended up using a third and a quarter measuring cup by mistake so it wasn’t exactly 3/4 of a cup of brown sugar, I also didn’t have coconut extract. But they still came out great! Thanks for the recipe 🙂

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