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Double Coconut Chocolate Chip Cookies recipe

Double Coconut Chocolate Chip Cookies

Hands down this is the best cookie dough ever! This comes from the toasted coconut, and here’s the scoop on making that ingredient. Preheat your oven to 325. Spread shredded coconut on a parchment lined baking sheet, bake for 3 minutes. Stir the coconut around the pan and bake for another 3 minutes. Keep a sharp eye on it, when coconut starts to toast it goes quick. And it smells awesome!
Preheat oven to 350.
Total Time 54 mins
Course Dessert, Snack
Cuisine American
Calories 210 kcal


  • ½ Cup soft butter
  • ½ Cup margarine
  • 1 Cup Brown Sugar
  • 1 Cup Granulated Sugar
  • 2 Eggs
  • 1 Teaspoon Vanilla
  • Cups Flour
  • 1 Cup Unsweetened Coconut Flour
  • Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 2 Cups Milk Chocolate Chips
  • 2 Cups Toasted Coconut


  • Cream together; ½ cup soft butter, ½ cup margarine
  • Add and cream together; 1 cup brown sugar, 1 cup granulated sugar
  • Scrape down the sides. Add and cream until fluffy; 2 eggs, 1 teaspoon vanilla
  • Add and churn until partly mixed; 2½ cups flour, 1 cup unsweetened coconut flour, 1½ teaspoons baking powder, 1 teaspoon salt
  • Add and churn until just blended; 2 cups milk chocolate chips, 2 cups toasted coconut
  • Scoop or spoon on to a parchment lined or lightly greased sheet pan. Flatten slightly and cook at 350 for 12-14 minutes until golden brown.