Toasted Coconut Chocolate Chip Cookies

Total Time
Prep 10 mins
Cook 20 mins

I've made this recipe from Ladies Home Journal for the past 15 years. My original copy is half burned (a little problem toasting the coconut) so I thought I better get this published. The cookie dough is so delicious; tastes like a candy bar. The toasted coconut takes it to new heights!

Ingredients Nutrition


  1. Toast coconut in a medium skillet over low heat, until light brown.
  2. Let cool.
  3. Preheat oven to 350°.
  4. In large bowl or mixer, on low speed, mix all ingredients (except chocolate chips) together (with the shortening being soft, it mixes easily and does not have to be creamed first).
  5. Stir in chocolate chips.
  6. Drop level 1/4 cups dough, about 2-inches apart, on ungreased cookie sheet, pressing dough lightly to form rounds.
  7. Bake 15-20 minutes or until golden.
  8. Let cool a couple of minutes. Transfer cookies to cooling rack to finish cooling.
Most Helpful

I used 1/2 butter and 1/2 shortening. My cookies did not come out crispy, but soft and chewy. I only used a couple drops of coconut extract because that is all that was left in the bottle, but because it is very strong, they still had a lot of coconut flavor.

nmj March 25, 2010

These are an amazing coconut cookie! I left out the chocolate as we wanted just a coconut cookie. I toasted the coconut in the oven at 425 for 3 minutes on parchment paper. I used a level #30 cookie scoop to make the cookies and baked them for ten minutes. I got 22 cookies that are crispy on the edges and chewy in the very center. I love that these have oatmeal in them! Thanks!

Jadelabyrinth October 26, 2015

Wow! Over the top delicious!! I doubled the recipe as I needed a bigger batch for company. I also toasted the coconut in the oven...worked great. Instead of chocolate chips, I used Hershey milk chocolate bars, chopped. I really think that the toasted coconut added that extra punch of flavor! Thanks!

Hazeleyes September 30, 2013