If you've ever wondered what to do with leftover buttercream frosting I have the perfect solution right here!
Make these chewy chocolate chip cookies!
Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want to go to.
Jump to:
❤️ Why you'll love it
- Take that extra frosting and make a whole new dessert.
- You can make this ahead of time and freeze it for later.
- Buttercream in the batter is a delicious twist on classic chocolate chip cookie recipes.
Whether you're taking these to a party, the office, or just eating them at home, this coconut chocolate chip cookie recipe is sure to be a hit! Coconut lovers will want to save this new recipe and make the sweet treat again and again.
Want something a little different? Try these blueberry white chocolate cookies made with dried blueberries.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- First, combine the buttercream, butter, sugar, eggs, and coconut extract.
- Next, add the dry ingredients to the butter mixture.
- Combine into a dough and refrigerate for thirty minutes.
- Form into cookie dough balls and place them two inches apart from each other. Bake as instructed in the recipe card below.
🥫 Storage
On the rare occasion that you have leftover coconut chocolate chip cookies, there are a few best practices for storage.
- Ziploc bags are a great storage option for cookies, especially if you think you'll zip through them pretty quickly!
- Have you ever heard of putting a piece of bread in with your cookies while storing them to keep them moist? Well, now you have! Next time, keep them in an airtight container (like Tupperware) with a single slice of bread and you'll be amazed at how soft your cookies stay.
- You can also freeze cookies in a freezer-safe container or bag.
At room temperature, coconut chocolate chip cookies will last for about four days. However, you can keep them frozen for up to three months.
📖 Variations
- Depending on your chocolate preference, you can opt for semi-sweet chocolate chips, dark chocolate chips, and milk chocolate chips! Try white chocolate chips, too.
- For less coconut flavor, you can substitute the coconut extract for almond or vanilla.
- Alternatively, swap the shredded coconut for chopped nuts, chocolate chunks, or more chocolate chips if you're looking for something slightly sweeter.
- Don't have any extra buttercream on hand? You can double the butter and sugar in the recipe!
- You can switch up the flavor of these coconut chocolate chip cookies by using a different flavor of buttercream—caramel or white chocolate would be tasty!
- Enjoy the texture of oatmeal cookies? Add a quarter-cup or so of oats to the dry ingredients and you'll have oatmeal coconut chocolate chip cookies—yum!
💭 Things to know
Expert Tip: When the cookies are almost done baking, take them out and place some chocolate chunks or semisweet chocolate chips on top. Then, finish baking. This gives them a tasty topping and a photo-worthy finish!
- To measure the buttercream pack it into the measuring cup.
- Make sure to line your baking sheet with parchment paper. It'll make them much easier to remove when they're done!
- If you don't have a stand mixer with a paddle attachment, you can use a handheld electric mixer.
- Use a small ice cream scoop to evenly portion out the dough.
- You can use salted or unsalted butter; the difference isn't usually noticeable.
- Instead of setting and chilling all of the cookie dough together in a bowl, you can scoop out small cookie dough balls and chill or freeze them. This way, you can bake the coconut chocolate chip cookies in smaller batches, and have ready-to-go cookies already prepped at a moment's notice!
👩🍳 FAQs
Nope, you can get creative here! However, feel free to substitute the coconut extract to match your buttercream. For example, if you have orange-flavored buttercream, you might want to add vanilla extract instead of coconut.
Yep! Roll the cookie dough into a log shape and wrap it in plastic wrap before freezing. You can also scoop out cookies and freeze them on a cookie tray. Once the cookies are frozen, place them in a ziplock bag for up to three months.
📚 Related recipes
- Take a peek at these bakery-style sugar cookies for a nostalgic, easy cookie recipe to add to your rotation!
- These peppermint blossom cookies are cute and festive—plus, I've got it on good authority that they're Santa's favorite! (Mrs. Clause prefers the Earl Grey thumbprint cookies, though!)
- If you're looking for an easy, no-bake option, try these Rolo cookies! They're simple to make and everyone loves the gooey candy center!
🍽️ Serve with...
🥄 Restless Chipotle recommends
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need the following items to make this recipe successfully.
📞 The last word
Coconut and chocolate chip cookies? It doesn't get much better than that! 🤩
Here's the perfect combination of two classic flavors, sure to satisfy any sweet tooth.
Every time I think I've tried every kind of chocolate chip cookie in the universe I find one more!
Coffee, milk, tea, or something else? Share your favorite way to enjoy coconut chocolate chip cookies in the comments below!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Coconut Chocolate Chip Cookies
Print Pin Recipe SaveEquipment Needed
Ingredients
- 1 cup buttercream frosting, room temp
- ½ cup butter, room temp
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon coconut extract
- 2½ cups flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ cup coconut
- 1 ½ cups chocolate chips, or chocolate chunks
I earn a commission from Instacart from qualifying purchases.
Instructions
- Preheat the oven to 350 and line two cookie sheets with parchment paper.
- Mix buttercream, butter, and sugar in a large bowl until light and fluffy.
- Add the eggs and coconut extract.
- In a separate bowl combine the flour, cornstarch, baking soda and coconut.
- Mix the dry ingredients with the wet ingredients and add 1 cup of the chocolate chips. Keep ½ cup of chocolate chips to add to the cookies later.
- You can place this mixture into the fridge for at least 30 min to chill OR you can scoop the cookie dough onto the cookie sheets while the mixture is soft and place the cookie sheet with the scooped cookie dough on it into the fridge to chill for at least 30 min
- When scooping out cookie dough and placing it onto the cookie sheets make sure you leave at least 2” space between cookies.
- Place cookie sheets into a preheated oven for 10 to 12 minutes, or until firm but still slightly underdone.
- Take the cookies out and press the remaining chocolate chips into the top of the cookies while they are still undercooked.
- Place the cookies back into the oven for another 3-5 min depending on how you like your cookies. 3 min will have a gooey center and 5 min will have a little crunch around the edge.
- Leave the cookies to cool completely before storing them in an airtight container.
Notes
It is best to store these cookies in an air tight container at room temperature or in the refrigerator for 3-4 days. To Freeze: You can make this ahead of time and freeze. Roll the cookie dough into a log shape and wrap it in plastic wrap before freezing. You can also scoop out cookies and freeze them on a cookie tray. Once frozen place in a ziplock bag for up to 3 months. Just place the frozen cookies on a cookie sheet and bake as directed. You may need an extra minute or two. Tips:
- When the cookies are almost done baking, take them out and place some chocolate chunks or semisweet chocolate chips on top. Then, finish baking. This gives them a tasty topping and a photo-worthy finish!
- Make sure to line your baking sheet with parchment paper. It'll make them much easier to remove when they're done!
- If you don't have a stand mixer with a paddle attachment, you can use a handheld electric mixer.
- Use a small ice cream scoop to evenly portion out the dough.
- You can use salted or unsalted butter; the difference isn't usually noticeable.
- Instead of setting and chilling all of the cookie dough together in a bowl, you can scoop out small cookie dough balls and chill or freeze them. This way, you can bake the coconut chocolate chip cookies in smaller batches, and have ready-to-go cookies already prepped at a moment's notice!
Leave a Reply