30-Minute Coconut Chocolate Chip Drop Cookies

Prep: 15 minCook: 15 min20 cookiesmediumAmerican
Coconut Chocolate Chip Drop Cookies with Sweetened Flakes

Soft drop cookies combining sweet coconut flakes with mini chocolate chips in a tender vanilla-scented base. The shortening creates a particularly soft texture while toasted coconut adds tropical flavor and chewy contrast. Perfect for casual gatherings, lunch boxes, or afternoon treats. These cookies strike an ideal balance between familiar chocolate chip comfort and exotic coconut appeal, making them crowd-pleasers for both kids and adults seeking something slightly different from standard cookies.

VegetarianDairy-FreeNut-Free

Ingredients

Yield: 20 cookies
  • ½ cup shortening
    coconut oil1:1vegan

    solid at room temp works best

    Full guide →
  • ¾ cup granulated sugar
    brown sugar1:1flavor

    adds chewiness and molasses notes

    Full guide →
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon Kosher salt
  • 1 cup chocolate chips, mini(optional)
    regular chocolate chips1/2 cupsize

    use half amount for same chocolate impact

    Full guide →
  • 1 cup sweetened coconut flakes
    unsweetened coconut1:1sugar

    reduce granulated sugar by 2 tablespoons

Instructions

  1. 1

    Preheat oven to 325 degrees F

  2. 2

    Line baking sheets with parchment paper or non-stick baking mat

  3. 3

    Cream together shortening and sugar until light and fluffy with electric mixer

  4. 4

    Mix in egg and vanilla

  5. 5

    Whisk together flour, baking powder and salt in medium bowl

  6. 6

    Mix flour mixture into shortening mixture

  7. 7

    Stir in chocolate chips and coconut flakes

  8. 8

    Drop cookie dough by tablespoon onto prepared baking sheets, leaving about 1 1/2-inches between each cookie

  9. 9

    Bake for 12-15 minutes until cookies have turned lightly brown and are set

  10. 10

    Allow to cool completely

  11. 11

    Store in airtight container

Tips

Tip 1

Use mini chocolate chips for better distribution throughout the cookie, or substitute with 1/2 cup regular chips for fewer but larger chocolate pockets.

Tip 2

Space cookies generously as they spread during baking - the 1 1/2-inch spacing prevents them from merging together.

Tip 3

Cool completely before storing to maintain texture and prevent condensation in the container.

Good to Know

Storage

Store in airtight container at room temperature for up to 1 week

Make Ahead

Cookie dough can be shaped and refrigerated up to 2 days before baking

Serve With

Serve at room temperature for best texture and flavor

Common Mistakes

Watch

Don't overbake to avoid dry, crumbly cookies - they should be lightly brown but still soft in center.

Watch

Don't skip cooling time as warm cookies will break apart when moved.

Watch

Don't pack flour when measuring to prevent dense, heavy cookies.

Substitutions

Vegan Options

shortening→
coconut oil1:1vegan

solid at room temp works best

Full guide →

General Alternatives

mini chocolate chips→
regular chocolate chips1/2 cupsize

use half amount for same chocolate impact

Full guide →
granulated sugar→
brown sugar1:1flavor

adds chewiness and molasses notes

Full guide →
sweetened coconut flakes→
unsweetened coconut1:1sugar

reduce granulated sugar by 2 tablespoons

Find more substitutions →

FAQ

Can I freeze the baked cookies?

Yes, freeze completely cooled cookies in airtight containers for up to 3 months. Thaw at room temperature for best texture.

What if I don't have mini chocolate chips?

Use 1/2 cup regular chocolate chips instead, or roughly chop larger chips to create smaller pieces for better distribution.

How long do these cookies stay fresh?

Store in an airtight container at room temperature for up to 1 week, or freeze for longer storage up to 3 months.