photo of coconut chocolate chip cookies on white parchment paper

These easy coconut chocolate chip cookies are loaded with shredded coconut and Valrhona Hukambi 53% ombre chocolate fèves. Hukambi 53% is the perfect chocolate between milk and dark. It has notes of Brazilian cocoa, French milk, and Madagascar vanilla, pairing perfectly with the brown sugar cookie base and toasted coconut flavor of the chocolate chip cookies.

The best part? This coconut chocolate chip cookie recipe comes together in a flash. All you need is a bowl and a spatula—no stand mixer required! And there’s no need to bring any ingredients to room temperature or chill the dough!

A big thank you to Valrhona for sponsoring this post! I’ve always said that Valrhona is one of the best chocolates for chocolate chip cookies. For even more quick-and-easy chocolate chip cookie recipes, check out Hummingbird High‘s chocolate chip cookie recipe archive!

close up photo of coconut chocolate chip cookie showing shredded coconut on the chocolate feve

Ingredients and Substitutions

Here’s everything you need to make this unique chocolate chip cookie recipe:

And let’s talk about key ingredients and their potential substitutions:

Common Ingredient Substitutions and Sources

  • All-Purpose Flour: You can make these coconut chocolate chip cookies gluten-free by substituting the all-purpose flour with a 1:1 gluten-free all-purpose flour.

  • Kosher Salt: Learn why kosher salt is the best salt for baking recipes in this blog post. But in a pinch, you can replace the kosher salt in the recipe with half its amount in table salt.

  • Brown Sugar: Either light or dark brown sugar works in the recipe. Dark brown sugar will give your cookies a subtle caramel flavor.

  • Shredded Coconut: Sweetened or unsweetened shredded works in this recipe. Use unsweetened coconut if you prefer a “less sweet” or “not too sweet” chocolate chip cookie.

  • Valrhona Hukambi 53% Ombre Chocolate Fèves: These fèves are available for purchase online at the Valrhona store.

Ingredient FAQ

What are chocolate fèves? Are they the same thing as chocolate baking discs and wafers?

Chocolate fèves are a fancy pastry school term for a flat, bean-shaped disc of chocolate. When baked in a cookie recipe, the fèves don’t hold their shape (similar to how chocolate chips typically do) and instead melt into puddles. These puddles give your cookies thin layers of chocolate throughout every bite. The most prominent maker of chocolate fèves is one of my favorite chocolate makers, Valrhona Chocolate. 

Learn more in my post about The Best Chocolate For Chocolate Chip Cookies.

photo of coconut chocolate chip cookies on a gold tray on a marble tabletop with a bag of valrhona chocolate feves

How To Make The Recipe

Here are the basic steps to make these easy coconut chocolate chip cookies:

  1. Prep the ingredients. (Prep Time: 5 minutes)

  2. Make the cookie dough. (Work Time: 5 minutes)

  3. Prep the cookie dough for baking. (Work Time: 5 minutes)

  4. Bake the cookies. (Bake Time: 10 minutes)
photo of the valrhona hukambi feves needed for this coconut chocolate chip cookie recipe
These are the Valrhona Hukambi 53% fèves you need for the recipe—check the previous section for sources!
photo of coconut chocolate chip cookie dough before being scooped into cookie dough balls
Here’s what the cookie dough looks like after it’s been mixed together.
photo of Michelle from Hummingbird High scooping the coconut chocolate chip cookie dough into cookies
The fastest and easiest way to make picture-perfect cookies is to invest in a cookie dough scoop—I use a 3-Tablespoon cookie dough scoop.
photo of Michelle from Hummingbird High styling the coconut chocolate chip cookie dough balls with extra chocolate feves
Want your cookies to look *EXACTLY* like mine, with a signature puddle of melted chocolate on each surface? Reserve a fève for each cookie. Place on top of each cookie dough ball. The chocolate will melt into the puddles you see on top of each cookie!
photo of michelle from hummingbird high garnish the cookie dough balls with shredded coconut
Garnish each cookie dough ball with extra shredded coconut—this coconut will toast in the oven, making your cookies extra flavorful!
photo of coconut chocolate chip cookie dough balls on gold tray before being baked
Here’s what the cookie dough looks like before baking—note the hopscotch spacing of the cookie dough. This allows each portion to melt into the perfect cookie with plenty of space between each one!

Recipe Troubleshooting and FAQ

FAQ: Troubleshooting Unexpected Results

Help! My coconut chocolate chip cookies came out too puffy. They didn’t sink after baking and don’t look flat like yours. What did I do wrong?

Okay, there are several things that could be responsible for overly puffy cookies:

You didn’t measure the ingredients properly.

If you used cup measures as opposed to weight measures, there’s a larger chance your cookies will come out puffy. 

There’s a LOT of variation in how people use measuring cups. Somebody who scoops ingredients into a measuring cup and packs it down as they go will have a cup that has way more ingredients than somebody who simply scoops the flour into a cup and levels it off as its filled. This is why bakers love measuring by weight with a digital scale instead—it’s much more reliable and completely eliminates any inconsistencies!

While these variations aren’t a big deal for many recipes, they can be a big deal for cookies. Specifically: if you pack a heavy cup of flour, your cookies will come out too puffy. They won’t fall and sink in the same way as mine did.

So to fill a measuring cup properly, you need to first set the measuring cup on a flat, level surface like your kitchen counter. Spoon the ingredient into the measuring cup until it forms a small mound within the cup. Use a butter knife or bench scraper to level off the mound so that the ingredient is flush with the top edges of the measuring cup.

Finally, if you’re measuring a dry ingredient that has a tendency to clump or get packed down (like flour, confectioners’ sugar, or cocoa powder), give it a quick whisk in its container first. Then, scoop the ingredient into the measuring cup as I described.

You deliberately (or accidentally!) reduced the sugar in the recipe.

Many people often deliberately reduce the sugar in baking recipes for health reasons, or for fear of the recipe being “too sweet.” But the fact is that sugar is in baking recipes for reasons beyond flavor and sweetness! In baking, sugar helps baked good spread evenly and consistently. It also adds moisture and color to the baked goods. If you went this route, it’s likely that your cookies will stay puffy and taste drier than mine.

But how do you accidentally reduce the sugar in the recipe? Similar to how you accidentally use too much flour in a recipe—by failing to use measuring cups and spoons properly. Read my instructions in the question above on how to scoop and fill a measuring cup the right way.

In the FAQ section below, I give you options to freeze your cookie dough for baking later. However, note that you’ll need to thaw the cookie dough slightly when baking from frozen.

What does that mean? Simply set the cookie dough out on a lined sheet pan (the same one you’re planning on baking the cookies on!) as the oven preheats. It usually takes about 10 to 15 minutes for most ovens to preheat. The 10 to 15 minutes out at room temperature will allow the cookie dough to thaw slightly and bake up nicely in the oven. If you skip this thaw, your cookies will come out puffy!

FAQ: Storing The Coconut Chocolate Chip Cookies

How To Store Coconut Chocolate Chip Cookies

After baking, the cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.

Can you freeze the cookies?

Yes! You can freeze the cookies in the following ways:

  1. Freeze the UNBAKED chocolate chip cookie dough.
    Follow the recipe instructions to make the cookie dough and scoop them out into cookie dough balls. Place the cookie dough balls in a small sheet pan. Cover the pan with plastic wrap and freeze for at least 1 hour, or until the cookie dough balls are frozen solid. Transfer the cookie dough balls to a zip-top bag and freeze for up to 1 year.

    To bake the frozen cookie dough balls, line sheet pans with parchment paper and position the cookie dough balls at least 3 inches apart on the sheet pans. Then, follow the recipe instructions to preheat the oven. Bake for 12 minutes, or until the edges have set but the centers are still gooey.
  2. Freeze the BAKED chocolate chip cookies.
    Individually wrap any leftover chocolate chip cookies in two layers of plastic wrap, then a layer of aluminum foil. The aluminum foil will prevent the cookies from absorbing any other flavors or odors in the freezer. When ready to serve, transfer to the refrigerator to chill overnight. Rewarm in the microwave or in the oven at 350°F for 5 minutes before serving.
photo of coconut chocolate chip cookies with an offset spatula underneath one of the cookies

Best Recipe Tips

Technique Tips

  • To save myself some clean up, I melt the butter in the bowl I’m planning to make the cookie dough in. Specifically: I use a small bowl to mix the dry ingredients. Then, I use the microwave to melt the butter in a medium bowl big enough to mix the dough in, add the sugars, egg, and extract, then the dry ingredients and chocolate. As a result, I only need two bowls for this recipe!

  • When prepping ingredients, I also melt the butter first. That way, it has time to cool while I prep the rest of the ingredients. Doing so ensures your butter isn’t too hot and won’t scramble the egg when you add it to the dough!

  • Be mindful when melting the butter for these cookies! You don’t want the butter to sizzle, crackle, or pop. I like to chop it up into 1-inch cubes then melt it in a small sauce pot over medium-low heat. Be sure to stir the butter constantly as it melts to help prevent it from overheating.

Troubleshooting Tip

  • If your dough seems too soft to scoop, don’t panic! It’s likely that the butter was still too hot when you combined it with the rest of the ingredients. Simply pop the bowl of cookie dough in the refrigerator for 10 to 15 minutes to firm the dough up.

Styling Tip

  • Want your cookies to look *EXACTLY* like mine, with a signature puddle of melted chocolate skimmed across each surface? Easy! Simply reserve a fève or a ½- to 1-inch piece of chopped chocolate for each cookie. Place on top of each cookie dough ball before baking. The chocolate will melt into the puddles you see on top of each cookie!

Baking Tip

  • I like to bake the cookies one pan at a time. I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers. However, to save time, you can bake two sheet pans at a time. Position a rack in the upper-third position of the oven, and a second one in the lower-third position of the oven. Bake a pan on each rack, swapping their positions half way through the Bake Time.
photo of coconut chocolate chip cookies on white parchment paper
Print

Get the Recipe: Easy Coconut Chocolate Chip Cookies (No Stand Mixer Required!)

Prep: 5 minutes
Cook: 10 minutes
Bake Time: 10 minutes
Total: 25 minutes
Servings: 18 cookies
Author: Michelle Lopez
Coconut lovers, this one's for you! These easy coconut chocolate chip cookies come together with just a spatula and are loaded with shredded coconut and Valrhona Hukambi 53% chocolate fèves.
(5 stars) 1 review
Leave a Review

Ingredients

  • 1 ⅔ cups (7.5 ounces or 213 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, melted and cooled slightly
  • ¾ cup tightly packed (5.65 ounces or 160 grams) light OR dark brown sugar
  • ¼ cup (1.75 ounces or 50 grams) granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 ⅓ cups (8 ounces or 227 grams) Valrhona Hukambi 53% Ombre Chocolate Fèves
  • 1 cup (2.75 ounces or 78 grams) sweetened OR unsweetened shredded coconut, plus more for garnish

Equipment

  • a (3-Tablespoon) cookie dough scoop

Instructions
 

  • Prep the oven and baking pan. Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
  • Mix the dry ingredients. In a small bowl, whisk together the flour, baking soda, baking powder, and kosher salt.
  • Mix the butter, sugars, egg, and extract. In a medium bowl, use a rubber spatula to mix together the butter and sugars until moistened, about 1 minute. Add the egg and vanilla extract and mix until combined.
  • Add the dry ingredients, chocolate, and coconut. Gradually mix in the dry ingredients until just combined. Add the chocolate all at once and mix until the chocolate is evenly distributed throughout, about 1 minute. Add the coconut all at once and mix until evenly distributed throughout, about 1 minute.
  • Assemble the cookies. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls, placing them at least 3 inches apart on the prepared sheet pans. Garnish each cookie dough ball with a sprinkling of shredded coconut.
  • Bake the cookies. Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey.
    Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch.
    Repeat with the remaining cookie dough.
  • Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.

Notes

  • To save myself some clean up, I melt the butter in the bowl I’m planning to make the cookie dough in. Specifically: I use a small bowl to mix the dry ingredients. Then, I use the microwave to melt the butter in a medium bowl big enough to mix the dough in, add the sugars, egg, and extract, then the dry ingredients and chocolate. As a result, I only need two bowls for this recipe!
  • When prepping ingredients, I also melt the butter first. That way, it has time to cool while I prep the rest of the ingredients. Doing so ensures your butter isn’t too hot and won’t scramble the egg when you add it to the dough!
  • Be mindful when melting the butter for these cookies! You don’t want the butter to sizzle, crackle, or pop. I like to chop it up into 1-inch cubes then melt it in a small sauce pot over medium-low heat. Be sure to stir the butter constantly as it melts to help prevent it from overheating.
  • If your dough seems too soft to scoop, don’t panic! It’s likely that the butter was still too hot when you combined it with the rest of the ingredients. Simply pop the bowl of cookie dough in the refrigerator for 10 to 15 minutes to firm the dough up.
  • Want your cookies to look *EXACTLY* like mine, with a signature puddle of melted chocolate skimmed across each surface? Easy! Simply reserve a fève or a ½- to 1-inch piece of chopped chocolate for each cookie. Place on top of each cookie dough ball before baking. The chocolate will melt into the puddles you see on top of each cookie!
  • I like to bake the cookies one pan at a time. I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers. However, to save time, you can bake two sheet pans at a time. Position a rack in the upper-third position of the oven, and a second one in the lower-third position of the oven. Bake a pan on each rack, swapping their positions half way through the Bake Time.
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Michelle holding Weeknight Baking cookbook covering her face.

buy the book
Weeknight Baking:
Recipes to Fit your Schedule

Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.

Get your copy today >>