Chocolate Chip Coconut Crunch Cookies

Lately I’ve been having weird and specific baking cravings. Ones for coconut with chocolate. I know, I know.  That’s not that  weird. But it is a combination I haven’t really baked with. Coconut for me has always meant vanilla or lime.

Coconut + chocolate = unexplored territory. I set out to right the wrong.

As a result coconut flakes and chocolate have been flying left and right in my kitchen.

I started off with a drop cookie packed with profuse amounts of chocolate chips, coconut flakes and nuts. A kicked-up chocolate chip cookie. Turns out coconut with chocolate is insanely addicting. Once you’ve eaten one you’ve as good as eaten two five.

Crispy around the edges and soft in the middle they have a chewiness that is hard to resist. Between the boatload of coconut flakes and the finely chopped nuts laced throughout they have a super hearty texture.

This recipe makes a huge batch of cookies. It’s a good thing. My family swooped in and gobbled them up like a coconut – chocolate deprived pack of starving wolves with raging sweet tooths. Little do they know what’s in store for them.

They haven’t seen the stack of coconut recipes lying in wait.

Chocolate Chip Coconut Crunch Cookies

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4-1/2 dozen small cookies

Chocolate Chip Coconut Crunch Cookies

A kicked-up chocolate chip cookie packed with chocolate chips, coconut flakes and nuts.


1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups flaked coconut (I used organic, unsweetened)
1 package (11-1/2 ounces) milk chocolate chips
1-1/2 cups finely chopped almonds or walnuts (I used walnuts)


  1. In a large mixing bowl, cream butter and sugars until light and fluffy about 4 minutes. Beat in eggs and extracts. In a separate bowl whisk together the flour, baking soda and salt; gradually add to creamed mixture and beat well.
  2. Stir in the coconut, chocolate chips and nuts.
  3. For a small, thinner cookie drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. For a bigger, thicker cookie (like mine) drop by rounded tablespoonfuls onto ungreased baking sheet.
  4. Bake at 375° for 8-10 minutes or until lightly browned around edges. Cool for 5 minutes on baking sheet, then on wire racks. Store in tightly covered container up to 1 week.


Adapted from Taste of Home

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