There’s something irresistible about the combo of coconut and chocolate — rich, sweet, and a little tropical. These chewy chocolate chip coconut cookies take that classic pairing to the next level with the addition of sweetened condensed milk, which gives them an incredibly soft and gooey center without being overly sweet.
Think of them as a cross between your favorite chocolate chip cookie and a soft coconut macaroon — with crisp edges, chewy middles, and melty chocolate throughout. They’re easy to make, no mixer required, and even better with a little drizzle on top (more on that below).
These are the kind of cookies that disappear fast — perfect for bake sales, cozy weekends, or anytime you need something nostalgic but elevated.
Whether you’re a coconut lover or just looking for a chewy cookie with a twist, these are a must-bake. They’re simple, satisfying, and just a little indulgent — the kind of cookie that makes you reach for a second before you’ve finished the first.
Chewy Chocolate Chip Coconut Cookies
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup brown sugar
- 1/4 cup sweetened condensed milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded sweetened coconut
- 3/4 cup semi-sweet chocolate chips
Toppings (optional)
- 1/4 cup sweetened condensed milk
- 1/2 cup shredded. sweetened coconut
Instructions
- Preheat your oven to 350°F.. Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Add the sweetened condensed milk, egg, and vanilla extract. Beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the shredded coconut and chocolate chips.
- Using a small cookie scoop, scoop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden. The centers should still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional- reduce oven to 325°F. Lay out remaining shredded coconut on a clean. baking sheet. bake for 2-3 minute intervals, tossing in between until coconut is toasted (took me about 8 minutes total). Remove and set aside to cool.
- Drizzle sweetened condensed milk ontop of semi-cooled cookies (you can also microwave the condensed milk prior to drizzling to make it thinner/easier to drizzle). Sprinkle toasted coconut on top and enjoy!
