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+ servings

Jumbo Coconut Chocolate Chip Cookies

These bakery style cookies are full of chocolate chips and coconut. They have a crisp outside with a soft and chewy inside.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Yield 24 cookies


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon salt
  • 2-2/3 cups flaked coconut
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • (optional) 6 ounces white candy coating, coarsely chopped


  1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time mixing well in between. Beat in vanilla.
  2. In a large bowl, combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the coconut and chips.
  3. For jumbo cookies, shape 3 tablespoonfuls of dough into a ball; repeat with remaining dough.
  4. Place balls of dough 3 inches apart on parchment lined baking sheets. Bake at 350° for 12-18 minutes or until lightly browned. Remove to wire racks to cool.
  5. For smaller cookies, shape about 1 1/2 tablespoons of dough into a ball and placed on parchment lined cookie sheets. Bake for about 8-10 minutes or until lightly browned.
  6. If desired, in a microwave, melt candy coating; stir until smooth. Dip one end of cooled cookies in candy coating. Allow excess to drip off. Place on waxed paper; top with sprinkles or leave plain. Let the chocolate set.

Recipe Notes

Source: slightly adapted from Taste of Home