Gently fold the shredded coconut into the dough using a spatula. If you’re using chocolate chips, fold them in at this point. This will ensure that the coconut and chocolate are evenly distributed throughout the dough without overmixing.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart to allow room for spreading. Flatten the dough slightly with the back of the scoop or your fingers to help the cookies spread evenly while baking.
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are golden brown and the centers are set but still soft. The cookies will continue to cook slightly on the baking sheet after you remove them from the oven, so be careful not to overbake them.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This ensures they firm up and hold their shape. The texture should be chewy on the inside with crisp edges.
Storage & Tips
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