Triple chocolate coconut cookies

Okay, it’s taken awhile but i’ve found my favourite chocolate chip cookie recipe. Or maybe my second favourite since I can’t really choose between this and my grandma’s cookies.


There are a couple reasons why these cookies trump so many others.

One, the toasted coconut. As the recipe says, once you toast your coconut you mix it with the butter so that the flavour infuses as much as possible. This right here is where the flavour magic really begins.

Two, refrigeration. Until I found this recipe, I didn’t really buy in to refrigerating your cookies before baking. Not because I thought it wasn’t a thing but because I was too lazy to learn why and also because I didn’t want to wait so long to eat delicious cookies. But this time, I tried it and even after 30 minutes I noticed a huge difference in texture and chewiness.

The original recipe recommends you refrigerate for a couple hours but I have done so for just a half hour and the cookies turn out thick and chewy. Feel free to play around with the timing! If you want to learn why refrigeration is so helpful to your cookies, the OG recipe does a great job of explaining, which you can find here.


Here’s how I tweaked it:


  • 1 1/2 cups shredded unsweetened coconut

  • 2 cups all-purpose flour

  • 1 1/2 teaspoon baking powder

  • 1 1/2 sticks (3/4 cup) unsalted butter, room temperature

  • 3/4 cup sugar

  • 1 cup packed brown sugar, preferably dark sugar

  • 1/2 teaspoon sea salt (I sprinkle a little extra on top of the cookies as well)

  • 2 large eggs

  • 2 teaspoon vanilla extract (extra and I use Mexican vanilla, as you probably only know)

  • About a handful of chopped dark chocolate, a handful of chopped milk chocolate and chopped white chocolate. Chocolate chips work too but I prefer larger chunks.


  1. Place the coconut in a skillet and toast until most of the coconut is a light golden brown. Stir frequently. Allow to cool.

  2. Sift the flour, baking powder and salt together in a medium bowl.

  3. Cream the butter, both sugars, and toasted coconut until the mixture is light and the coconut flavour is infused with the butter - about an additional 4 - 5 minutes. (This part is important, let that baby infuse! But make sure your coconut cools down enough that it doesn’t melt your butter)

  4. Add the eggs, one at a time to the batter. Beat well between each addition. Add in the coconut extract if desired, then add in the vanilla extract.

  5. Slowly add the flour in thirds until it is fully incorporated in the batter. Fold in the chocolate chips by hand.

  6. Chill the dough in the refrigerator for approximately 30 minutes, preferably 1 - 2 hours or overnight.

  7. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Roll the cookie dough into balls that are 2 tablespoons big.

  8. Line the balls on the parchment paper about 2 inches apart and bake for about 10 - 12 minutes, or until the edges are golden and crispy.

Kayla SommerComment