Go Back
+ servings
Coconut Chocolate Chip Cookies

Coconut Chocolate Chip Cookies

Adapted from Christina Tosi’s chocolate chip cookie recipe.

Course Dessert
Keyword coconut chocolate chip cookies, coconut cookies, holiday coconut cookies
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Servings 18 cookies
Author Brandon Matzek


  • 2 sticks (1 cup) unsalted butter, divided
  • 2 cups (240 grams) all purpose flour
  • 2 tablespoons nonfat powdered milk
  • 1 1/4 teaspoons fine grain sea salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup (144 grams) packed light brown sugar
  • ½ cup sugar
  • 1 egg + 1 egg yolk
  • 2 teaspoons vanilla
  • 8 ounces (225 grams) bittersweet chocolate chips (65% cacao)
  • 1 cup unsweetened coconut flakes, toasted
  • Flaky sea salt, for sprinkling (optional)


  1. Cook 6 tablespoons butter in a small saucepan over medium heat until the butter turns golden brown color and takes on a nutty aroma (4 to 5 minutes). Take the saucepan off the heat and add remaining butter, stirring until melted. Set aside.
  2. Add flour, milk powder, sea salt, baking powder and baking soda to a medium bowl, whisking to combine. Set aside.
  3. Place butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until loosely combined (30 seconds), then add eggs and vanilla and beat until combined (30 seconds). Add dry ingredients in 2 additions, beating until just combined. Scrape down the sides as needed. The dough will be a little wetter than a regular cookie dough given the higher fat content. Stir in chocolate chips and toasted coconut. Transfer cookie dough to the refrigerator and let chill for 30 minutes.
  4. Preheat and oven to 375°F and set an oven rack to the middle position. Place 1 1/2-ounce slightly flattened rounds of cookie dough on a parchment-lined baking sheet about 1 inch apart. Sprinkle each with flaky sea salt. Bake for 12-14 minutes until the edges of the cookies start to brown. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool.