Nutty Toasted Coconut Chocolate Chip Cookies

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Nutty Toasted Coconut Chocolate Chip Cookies

These chocolate chip cookies are made different with the addition of toasted coconut and walnuts


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Ingredients Section:


  1. Preheat the oven to 350 degrees
  2. Lines two cookie sheets with parchment paper
  3. Whisk together flour, baking soda, baking powder and salt in a medium sized bowl; set aside.
  4. Beat both sugars and butter until light and fluffy (about 3 minutes)
  5. Add egg and vanilla, beating until combined.
  6. Stir in flour mixture, chocolate chipswalnuts and coconut until thoroughly combined and distributed.
  7. Drop by heaping tablespoons onto the prepared cookie sheets
  8. Bake for 10-12 minutes, baking only one cookie sheet at a time.
  9. Allow the cookies to cool about 5 minutes on the cookie sheet before transferring to a wire rack to cool completely. Makes about 20 cookies.

Notes about this recipe:

  • I toasted the coconut and walnuts by spreading out in an even layer on a foil-lined cookie sheet, baking at 350 degrees for about 5 minutes, then stirring with a rubber spatula and baking for about 2 minutes more. It’s easy to overbake/scorch the coconut and walnuts, so keep a watchful eye on them. If they start to become fragrant, take them out of the oven. 
  • These cookies are somewhat thick, as they do not spread very much in the baking process.
  • I used this brand of diced walnuts for the recipe, but if you want slightly bigger walnut pieces, you could use chopped walnuts like these.
  • I used these semi-sweet chocolate chips to test this recipe.

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