Beyond Frosting » Recipes » Desserts » Cookies » Coconut Chai Chocolate Chip Cookies

Coconut Chai Chocolate Chip Cookies

three coconut cookies lined up with half of a cookie stacked on top and a cookie jar in the background

Day four of #cookieweek is underway! I have to say that I have really enjoyed sharing all these cookies with you. It has been somewhat of a challenge for me to create all of these flavors and also photograph them. I feel like cookies and bars are the hardest thing for me to photograph and make them looking exciting and tasty.

So far I have shared with you Dark Chocolate Andes Cookie Cups, Salted Caramel Hot Chocolate Cookies and Maple Snickerdoodle Cookie Cups.

Todays recipe is for Chia Coconut Chocolate Chip Cookies. I know this isn’t your average “Christmas Cookie” but I have to tell you these are irresistible.

four coconut chai chocolate chip cookies stacked

The recipe was developed by a friend I call “Lem”. Lem made these cookies and brought them snowboarding one weekend a couple of seasons ago. My boyfriend became kind of obsessed and said it was one of his favorite cookies.

Perplexed, and determine to recreate these, I was unsuccessful the first few times. I asked Lem if she could share her recipe and her response was “oh I don’t use measurements, I just eyeball it. A little bit of this and a little bit of that”.  Gosh, I hate that! How can you make some amazing cookies without measuring ingredients?!

two chocolate chip cookies on a checkered cloth with one stacked on top

Well finally Lem wrote the recipe down and shared it with me. With her permission, I am sharing a different version of the Chai Chocolate Chip Cookies.

I changed the recipe slightly to add some vanilla extract and coconut. I also halfed the original recipe. If you were to double this recipe, you would get 3 dozen cookies.

side view of a coconut chai chocolate chip cookie leaning on two other cookies

When I made them, I ate several cookies and put them in the freezer so I wouldn’t keep on eating them. That didn’t work for long. I packaged them up and shipped them to a friend in the middle of the United States. He ate them all for lunch, I am pretty sure in one sitting. Hi Gurt! See you soon buddy.

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two chocolate chip cookies with another stacked on top

Coconut Chai Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 16-18 Cookies
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


A soft, cakey cookie filled with chewy shredded coconut, rich chocolate chips, and plenty of chai spice.


  • 1/2 C Unsalted butter, softened
  • 1/2 C + 3 tbsp Sugar
  • 1/2 C Chai Spice Latte mix
  • 1 Large egg
  • 1/2 tsp Pure vanilla extract
  • 1 3/4 C All-purpose Flour
  • 2 tsp Baking powder
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1 C Chocolate chips
  • 1 C Shredded coconut
  • 3 tbsp Granulated sugar


  1. Preheat oven to 350° F.
  2. Allow butter to come to room temperature. Beat on medium speed for a couple minutes until soft.
  3. Combine butter with sugar and chai mix and beat on medium speed until well creamed together.
  4. Add egg and vanilla. Mix into butter and sugar until egg is well beaten.
  5. In a separate bowl, combine flour, baking powder, salt and cinnamon. Slowly add into batter and beat on medium low speed until well combined, dough will start to form.
  6. Add chocolate chips and coconut and mix to incorporate.
  7. Spoon out two tablespoons of dough, roll in granulated sugar and place onto a cookie sheet. Bake at 350° F for 12-15 minutes until lightly golden brown. Allow to cool for several minute before transferring to a wire rack to cool.


Double this recipe for 3 dozen cookies. I used sweetened Chai spice latte mix from Trader Joes.

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17 thoughts on “Coconut Chai Chocolate Chip Cookies”

  1. These cookies are really delicious. I do have a question for clarification. The 3 Tbsp of sugar is mentioned twice. Do you put 1/2 C plus 3Tbsp of sugar in the cookies then roll them in 3 more Tbsp? Thank you.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Kay- I am so glad to hear that. I LOVE these cookies, it’s been forever since I made them. What you described is correct. 1/2 cup + 3 tbsp in the dough and about 3 tbsp or so for rolling the dough.

  2. I have to agree with you, cookies, bars and brownies are so difficult to style and I’m always worried about repeating styling with them. However, I think your photos look great, as do these cookies. Love all that chocolate in the center.

  3. Avatar photo
    Rachel @ Bakerita

    These look amazing!! I love how thick they are – yum. And I bet the chai spices and the coconut taste great in there.

  4. Avatar photo
    Beth @ bethcakes

    This sounds like an awesome combination of flavors! I hate it when people can just throw stuff in a bowl and it turns out perfect, only because I’m so bad at it! But these cookies look delicious!

  5. Avatar photo

    This cookie is definitely up my Dad and Husbands alley, especially with the coconut/chocolate combination. I might have to make these for them as a special treat. 🙂