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Last Updated on April 11, 2025 by Melanie
Coconut Chocolate Chunk Cookies
Prepare your wallet and your tongue for these delicious little beasts. Coconut oil is not cheap but it is oh so delicious. Wait…neither is chocolate. You can’t get out of the grocery store these days without giving them an arm or a leg.
A disclaimer here. These are not easy on your waistline either. Don’t blame me. I let you know ahead of time.
My family, all coconut lovers, thought these were delish. In fact my waist did ok because there wasn’t much left for the woman that did all the hard work! I love feeding my family though. They’re precious.
Enjoy.
Blessings and love sent your way!
Melanie
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Coconut Chocolate Chunk Cookies
- Yield: 2 1/2 dozen cookies 1x
Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup coconut oil
- 1 cup packed brown sugar
- 1/2 cup organic sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened coconut flakes
- 4 oz semisweet chocolate squares (chopped)
Instructions
- Preheat oven to 350 F.
- Combine flour, baking soda, salt in a medium bowl. Set aside.
- Melt the coconut oil. I put it in the microwave for about 20 seconds. You can also heat it on the stovetop.
- To the coconut oil add light brown sugar and organic sugar.
- Mix on medium speed until well blended.
- Add eggs and vanilla. Mix until combined.
- Add the dry ingredients and mix until combined.
- Stir in unsweetened coconut. Stir in chocolate chunks by hand.
- Shape the cookie dough into 1 1/2 in balls. This recipe is easy to use your hands because the dough is smooth. Or use a cookie scoop if you prefer clean hands.
- Place 9 on a baking sheet.
- Bake for 11-13 minutes or until edges are set and lightly browned.
- Allow to cool for one minute on tray. Transfer to cookie rack to cool.
- Category: Dessert
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