These Coconut Chocolate Chunk Tahini cookies are thick, soft and chewy, and they just might become your next favorite go-to cookie. The mildly nutty flavor of tahini is just enough for a cookie consistency and taste that holds its own, while the coconut flakes and chocolate takes this cookie to a whole new level.

three cookies stacked on top of each other

Grab a bite!

If you’ve never baked with tahini before, do not be intimidated. Tahini seems to be the latest and greatest food trend and we are perfectly okay with that. It’s versatile but flavorful enough to give a recipe that “secret ingredient” feel, whether you are using it in a rich and creamy tahini dressing or making that perfect Middle Eastern hummus recipe. No surprises here that these coconut chocolate chunk tahini cookies are perfection.

WHAT IS TAHINI?

Tahini is a smooth paste made from ground, hulled and toasted sesame seeds. It has a mild and nutty flavor that is a staple in many Mediterranean dishes.

Flavorful and creamy tahini can be simple to make yourself, but it’s so popular these days that it is fairly easy to find in most grocery stores (usually next to the nut butters). Some brands of tahini taste more bitter than others. If your tahini is made from hulled sesame seeds, it should not be bitter. Our favorite brands are:

Soom
Ziyad
Al Arz

To learn more about tahini, including answers to the questions below, read more here.

What makes good tahini?
Where can I find tahini?
How else can I use tahini?

How to make Coconut Chocolate Chunk Tahini cookies in 5 simple steps

Now for these standout coconut chocolate chunk tahini cookies. One of the reasons we love this recipe is because it’s quick and easy and results in a perfectly soft, yet crisp-around-the-edges cookie. The key ingredients that make this cookie such a stellar combo are:

Tahini
Butter
Sugar
Chocolate chips
Coconut flakes

overhead picture of tahini chocolate chunk cookies cooling on a baking sheet

Letting the cookies cool.

Step 1

Preheat your oven to 375 F. Prepare two baking sheets by either greasing them or lining them with parchment paper. Silicone baking liners are easy to use too.

Step 2

Combine the tahini, butter, both sugars, eggs and vanilla in a large mixing bowl and beat on medium speed until the mixture is creamy and smooth. Tahini mixes in similarly to peanut butter but usually has a slightly thinner consistency.

Step 3

Add the dry ingredients. Combine the flour, salt, baking soda, and baking powder into the creamy mixture, either with an electric mixer or stirring it in by hand. However, you choose to do it, make sure the dry and wet ingredients are thoroughly and evenly combined.

Step 4

Our favorite step: add in the chocolate chunks and coconut flakes. If you don’t have coconut flakes, shredded coconut will work as well. Keep in mind that if you’re substituting for sweetened, shredded coconut, you will be increasing the sugar in these cookies. Coconut flakes are what we prefer but either one will be delicious. You can also choose between semi-sweet chocolate chips or the more bold flavor of dark chocolate chips.

Step 5

Scoop the cookie dough with a tablespoon or cookie scoop so each scoop is evenly proportioned. Drop the dough onto your prepared baking sheet and they are good to go in the oven!

a pile of coconut chocolate chunk tahini cookies with a bite taken from one cookie

Can’t wait for these to cool down!

NOTEWORTHY TIPS FOR TASTIER TAHINI COOKIES

About the salt. What does salt do in a cookie recipe, you might ask? You’re welcome to leave it out if you are looking for a low-sodium recipe. However, not a lot of salt is needed to hit that perfect “sweet (and salty) spot.” Salt helps enhance many flavors in a recipe. With the combination of coconut and chocolate in these tahini cookies, a little bit of salt goes a long way when it comes to bold flavor.

Should I refrigerate tahini? Refrigerating tahini after opening it will help prevent it from going rancid, whether it is store-bought or homemade tahini. Its oil content is high so it can be difficult to stir and work with when it is cold. Tahini will be easier to use if you pull it out of the fridge ahead of time and let it get to room temperature before it is time to stir it in.

Tahini, chocolate and coconut make a great trio!

There you have it! Five easy steps for a dreamy, coconut chocolate chunk tahini cookie recipe. And the only difficult step is waiting for them to bake.

SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:

This Simple Tahini Dressing is creamy and smooth and only takes 5 minutes to make! The buttery, sesame flavor has a hint of lemon and garlic and makes for the perfect dressing for salads or a great dip.
This Beef Shawarma Sandwich is the perfect savory vessel for our tahini dressing. Make your favorite Middle Eastern street food dish at home! Tender, juicy shreds of seasoned meat with pickles and crunchy vegetables make for the perfect contrast of textures and flavors.
These Salted Chocolate-Glazed Peanut Butter Cookies are the perfect sweet and salty combo that is sure to be quickly devoured! These beauties are the best way to any chocolate and peanut butter lover’s heart.

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Coconut Chocolate-Chunk Tahini Cookies

Thick, soft, and chewy tahini cookies with crisp edges! Sweet coconut flakes and big chunks of dark chocolate make these cookies an all time favorite.

5 from 3 votes

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Prep Time: 10

Cook Time: 9

Total Time: 19

Servings: dozen cookies

Calories: 137kcal

Author: Dahn Boquist

Ingredients

1 cup tahini 227 grams
1/2 cup butter softened (1 stick)
1 cup brown sugar 210 grams
2/3 cup granulated sugar 134 grams
2 eggs
2 teaspoons vanilla extract
2 cups all purpose flour 240 grams
1-1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups chopped chocolate or pre-packaged chocolate chunks
1 cup sweetened coconut flakes

Instructions

Pre-heat oven to 375°F. Grease 2 baking sheet pans or line them with parchment paper
In a mixing bowl, combine the tahini, butter, both sugars, eggs and vanilla and beat on medium speed until the mixture is creamy and smooth.
Sift the flour, salt, baking soda, and baking powder over the mixture and stir until well combined.
Stir in the chocolate chips and coconut.
Scoop the cookie dough with a tablespoon or cookie scoop and drop onto a baking sheet.
Bake for 9 to 11 minutes.
Cool the cookies on the baking sheet for 10 minutes before transferring them to a cooling rack to finish cooling all the way.

Notes

Some brands of tahini taste more bitter than others. If you buy tahini that is made from hulled sesame seeds, it should not be bitter. A few brands we like are Soon, Ziyad, and Al Arz