Irresistibly Soft & Chewy Gluten-Free Coconut Chocolate Chip Cookies with Brown Butter
Discover a delightful twist on a timeless classic with these incredible Gluten-Free Coconut Chocolate Chip Cookies. Each bite offers a harmonious blend of soft, chewy texture and rich, nuanced flavors of toasted coconut and decadent chocolate. Infused with the nutty, caramel notes of brown butter, these cookies are not just gluten-free; they’re a gourmet experience designed to elevate your baking. Perfect for a cozy weekend project or a special treat, get ready to fall in love with your new favorite cookie recipe!
A Fresh Take on Chocolate Chip Cookies: Coconut Infusion
As a devoted fan of gluten-free chocolate chip cookies in all their forms—from thick, bakery-style behemoths to delicate, crispy discs—I can confidently say that this coconut-infused recipe is an absolute must-try. It transforms the familiar into something extraordinarily special, adding layers of flavor and texture that are truly addictive.
Why These Gluten-Free Coconut Chocolate Chip Cookies Will Become Your Favorite:
- Effortless Elegance: Don’t be intimidated by the rich flavors; these cookies are surprisingly easy to make. The most “advanced” technique is browning butter, a simple process that adds unparalleled depth. If you can whisk and mix, you can master these!
- A Symphony of Flavors: Each cookie boasts a subtle caramel sweetness from the browned butter, complemented by deep, luxurious chocolate chips. Abundant shredded coconut delivers tropical notes, while a hint of vanilla and a kiss of coconut extract amplify the overall experience. The result is a perfect harmony of sweet, nutty, and rich.
- Perfectly Balanced Texture: Prepare for crispy, golden edges that give way to a gloriously soft and chewy center. This ideal texture contrasts beautifully with the flaky coconut, making every bite a delight.
- Essential Baking Wisdom: To ensure your cookies reach their full potential, remember two golden rules: allow your brown butter to cool completely before mixing with the sugars to maintain cookie structure, and never skip the chilling step for the dough. This prevents excessive spreading and locks in flavor.
Happy baking, and get ready for pure cookie bliss! xo, Emily
Gather Your Ingredients for Remarkable Cookies
Crafting these exceptional gluten-free coconut chocolate chip cookies starts with selecting the right ingredients. Each component plays a crucial role in achieving that perfect balance of flavor and texture. Here’s a breakdown of what you’ll need and why:
Butter: I prefer salted butter for cookies as it enhances flavor, but unsalted works perfectly too. The magic truly begins when we brown the butter. This process caramelizes the milk solids, infusing the butter with a rich, nutty, and subtly sweet caramel flavor that deeply transforms the cookie dough.
Brown Sugar & Granulated Sugar: This combination is key to achieving that coveted balance of chewiness and crispiness. Brown sugar adds moisture and depth, while granulated sugar contributes to the crisp edges and spread.
Eggs & An Extra Egg Yolk: Eggs provide structure and moisture. The addition of an extra egg yolk is a secret weapon for an incredibly chewy texture. If you need a refresher, learn how to separate eggs here.
Vanilla Extract & Coconut Extract: To truly highlight the coconut essence, we use both vanilla extract for its comforting warmth and coconut extract to intensify the tropical flavor. Don’t skip either for the best results!
Gluten-Free Flour: For these cookies, King Arthur Measure-For-Measure Gluten-Free Flour blend is highly recommended. It consistently delivers excellent results. If using another brand, ensure it contains xanthan gum for proper structure. Avoid substituting with single-ingredient flours like almond, coconut, or oat flour, as they behave differently.
Cornstarch: A small amount of cornstarch is added to create a delicate crispy crust on the outside while ensuring the center remains wonderfully soft. It’s a small touch with a big impact!
Salt: Essential for balancing the sweetness and enhancing all the other flavors. Kosher salt is my preferred choice for baking.
Baking Soda & Baking Powder: These leavening agents work in harmony to give the cookies the perfect rise and spread, contributing to their soft and chewy texture.
Chocolate Chips: Semi-sweet or dark chocolate chips are ideal here. Their slight bitterness beautifully complements the sweetness of the coconut. Milk chocolate might make the cookies overly sweet.
Sweetened Shredded Coconut: This ingredient is crucial for both flavor and moisture. Sweetened shredded coconut, like Angel Flake brand, provides the perfect moisture content and consistency for these cookies. Unsweetened coconut will result in a drier cookie with less pronounced flavor.
How To Master Coconut Chocolate Chip Cookies: A Step-by-Step Guide
For a printable recipe with exact ingredient amounts and detailed instructions, please refer to the recipe card below.
- Brown The Butter: In a light-colored saucepan, melt the butter over medium heat, whisking continuously. The butter will foam, then turn a beautiful golden brown (like honey) with a sweet, nutty aroma as the milk solids caramelize. Once achieved, immediately remove from heat and transfer to the bowl of your stand mixer or a heat-safe large bowl. Allow it to cool to room temperature (about 20-30 minutes). Be sure to scrape all those precious brown bits from the bottom of the pan!
- Combine Butter & Sugars: Add the brown sugar and granulated sugar to the cooled, room-temperature brown butter. Mix with the paddle attachment of your stand mixer, or use an electric mixer, for 1-2 minutes until the mixture takes on the appearance of wet sand.
- Finish the Wet Ingredients: Incorporate the eggs and the extra egg yolk one at a time, mixing thoroughly after each addition until just combined. Next, add the vanilla extract and coconut extract, mixing briefly to fully integrate these flavor enhancers.
- Add Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend, cornstarch, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until only a few streaks of flour remain. Fold in the chocolate chips and sweetened shredded coconut until evenly distributed and no dry patches of flour are visible. Be careful not to overmix.
- Scoop & Chill The Dough: Using a large cookie scoop (a 3-tablespoon capacity works perfectly), portion out the cookie dough into uniform balls. You should get approximately 20-22 cookies. Place these dough balls in an airtight container, cover, and chill them in the refrigerator for at least 2 hours, or up to a full day in advance. This chilling step is vital for flavor development and preventing spread during baking.
- Preheat The Oven & Prep Your Pans: When you’re ready to bake, remove the chilled dough from the refrigerator and allow it to sit at room temperature for about 10-15 minutes while your oven preheats fully to 350°F (175°C). Line two baking sheets with parchment paper to ensure easy release and consistent baking, allowing you to alternate sheets between batches.
- Bake & Cool The Cookies: Gently roll 6 cookie dough balls between your palms to smooth them out before placing them on a prepared parchment-lined baking sheet. Bake for 10-12 minutes, or until the edges are beautifully golden brown and the centers appear just set but still slightly underdone. This ensures a wonderfully chewy interior. Let the cookies cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to cool completely. Repeat this process with the remaining cookie dough.
- Serve & Store: These cookies are absolutely divine when enjoyed warm, fresh from the oven, or after they’ve cooled completely. Store any leftovers in an airtight container at room temperature for 2-3 days. For longer storage, baked cookies can be frozen in a freezer bag or freezer-safe container for up to 2 months.
Elevate Your Baking: Essential Cookie Skills
Even seasoned bakers benefit from a quick refresh on foundational techniques. These essential cookie baking tips will help you consistently achieve perfect, chewy chocolate chip coconut cookies every single time. Master these, and your cookies will be legendary!
- How to Perfectly Brown Butter: Browning butter is a simple yet transformative technique. While the recipe includes a brief guide, a dedicated tutorial offers a step-by-step visual walkthrough and answers common questions, ensuring you achieve that rich, nutty flavor effortlessly.
- Expert Tips for Separating Eggs: This recipe calls for an extra egg yolk to enhance chewiness. This tutorial provides easy methods to separate eggs without any specialized equipment, ensuring you get it right every time.
- Quick Ways to Bring Eggs to Room Temperature: No more impatiently waiting for eggs to warm up! Learn simple hacks to quickly bring your eggs to room temperature, which is crucial for a smooth, emulsified cookie dough.
- The Art of Measuring Flour Correctly: Incorrect flour measurement is a common pitfall in baking. This guide details the “spoon and level method” (and why you should never scoop directly with your measuring cup), helping you avoid dry, crumbly cookies by getting the exact amount needed.
- How to Freeze Cookie Dough for Future Cravings: Want to bake a fresh batch of cookies whenever the craving strikes? This comprehensive guide teaches you how to properly freeze cookie dough, allowing you to prep ahead and enjoy warm, homemade cookies in minutes.
Frequently Asked Questions & Expert Tricks for Perfect Cookies
Don’t Rush the Chill! For optimal texture and consistency, it’s absolutely crucial to allow the brown butter to cool completely to room temperature before combining it with the sugars. Additionally, strictly adhere to the recommended 2-hour chilling period for the cookie dough. Skipping these steps will lead to melted sugars and cookies that spread excessively in the oven, resulting in flat, disappointing puddles instead of perfectly formed treats. Patience truly is a virtue in baking!
Precision in Measurement is Key! The secret to consistently fantastic cookies lies in accurate flour measurement. While gram measurements offer the most precise results, if you’re using cups, always employ the spoon and level method. Never use your measuring cup to scoop flour directly from the bag, as this compacts it and can add significantly more flour than intended, leading to dry, dense cookies.
Sweetened Coconut is a Must: For these particular cookies, we strongly recommend using sweetened shredded coconut. Unsweetened coconut will yield a weaker coconut flavor and can result in a drier cookie. I personally favor Angel Flake brand for its consistent moisture content and reliable texture, which are vital for this recipe.
The “Cookie Cutter” Trick for Picture-Perfect Cookies: To achieve beautifully round, uniform cookies, here’s a professional tip: immediately after removing the cookies from the oven, use a large, round cookie cutter (slightly larger than your cookies) to gently “scoot” and shape the warm edges into perfect circles. For an extra touch of visual appeal, press a few additional chocolate chips onto the tops of the hot cookies right after baking. This makes them look bakery-worthy!
Expand Your Repertoire: More Gluten-Free Chocolate Chip Cookie Recipes
Gluten-Free Levain Chocolate Chip Cookies
Gluten-Free Sprinkle Chocolate Chip Cookies
Thin & Crispy Gluten-Free Chocolate Chip Cookies
Gluten-Free Nutella Stuffed Chocolate Chip Cookies
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Gluten-Free Coconut Chocolate Chip Cookies
5 from 2 votes
Cook Time: 45 minutes
Chill Time: 2 hours
Total Time: 3 hours 5 minutes
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Equipment
- 1 Large Cookie Scoop (3 Tablespoon capacity)
Ingredients
Wet Ingredients:
- 1 cup Butter (227 grams/2 sticks), cut into cubes
- ¾ cup Brown Sugar (150 grams)
- ¾ cup Granulated Sugar (150 grams)
- 2 Large Eggs room temperature
- 1 Large Egg Yolk room temperature
- ½ Tablespoon Vanilla Extract
- ½ teaspoon Coconut Extract (optional, but recommended for extra flavor!)
Dry Ingredients:
- 2 ½ cups Gluten-Free Measure-For-Measure Flour (300 grams, weighed or scooped & leveled)*
- 1 Tablespoon Cornstarch (8 grams)
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 cups Semi Sweet or Dark Chocolate Chips (340 grams)
- 1 ½ cups Sweetened Shredded Coconut (180 grams)*
Instructions
- Brown The Butter: Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. Watch carefully as it will quickly turn golden brown (like honey) and develop a sweet, nutty aroma. Remove from heat and transfer to a mixing bowl to cool for 20-30 minutes, until it reaches room temperature. Scrape all brown bits from the bottom of the pan into the bowl.
- Combine Butter & Sugars: Add brown sugar and granulated sugar to the ROOM TEMPERATURE brown butter. Mix with the paddle attachment or an electric mixer for 1-2 minutes until the mixture resembles wet sand.
- Add Eggs & Egg Yolk: Add eggs and the extra egg yolk one at a time, blending well after each addition.
- Build Flavor: Stir in the vanilla extract and coconut extract (if using), mixing until just combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Add these dry ingredients to the wet mixture, mixing until only a few floury patches remain. Then, fold in the chocolate chips and shredded coconut until evenly mixed throughout the dough and no dry spots are left.
- Scoop & Chill The Dough: Use a large cookie scoop (3 Tablespoon size) to form cookie dough balls (approx. 20-22 cookies). Place in an airtight container, cover, and chill for at least 2 hours, or up to 1 day.
- Preheat Oven & Prep Pans: When ready to bake, remove dough from the refrigerator while the oven preheats to 350°F (175°C). Line two baking sheets with parchment paper.
- Bake & Cool The Cookies: Roll 6 cookie dough balls between your palms to smooth them and place on a prepared baking sheet. Bake for 10-12 minutes, or until edges are golden brown and centers are just underdone. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough.
- Serve & Store: Enjoy once cooled. Store in an airtight container for 2-3 days, or freeze baked cookies for up to 2 months.
Notes
- Gluten-Free Flour: King Arthur Measure-For-Measure Gluten-Free Flour blend is highly recommended. Ensure any substitute contains xanthan gum. Do not use single-ingredient flours like almond or coconut flour.
- Measure Carefully! For precise results, use gram measurements or the spoon and level method for flour. Avoid scooping directly with the measuring cup.
- Coconut: Only use sweetened shredded coconut for the best flavor and moisture. Angel Flake brand is a reliable choice.
- Don’t Rush The Chill! Cooling brown butter to room temperature and chilling the dough for 2 hours are crucial steps to prevent cookies from spreading too much and to develop rich flavors.
- A Trick For Pretty Cookies: For perfect circles, gently shape warm cookies with a large round cookie cutter immediately after baking. Add a few extra chocolate chips on top for a bakery-fresh look.
Video
Watch the full recipe video here for visual guidance!
Find the recipe:
sweetsandthankyou.com/coconut-chocolate-chip-cookies/