Chocolate Coconut Cookies
User Reviews
4.9
14 reviews
Excellent
Chocolate Coconut Cookies
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Chocolate Coconut Cookies are rich and fudgy cocoa cookies, packed with chewy flaked coconut, and studded with semisweet and white chocolate chips. These delicious cookies don’t require a mixer and are ready in just 30 minutes!
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Ingredients
- 4 tablespoons unsalted butter 57 grams
- 4 ounces semisweet chocolate finely chopped
- 1/2 cup light brown sugar 100 grams
- 1/4 cup granulated sugar 50 grams
- 1 egg at room temperature, large
- 1 egg at room temperature, large, yolk
- 1 tablespoon milk (any kind)
- ¼ teaspoon to ½ teaspoon coconut extract, optional*
- 1 ¼ cups all-purpose flour 159 grams
- 1/4 cup Dutch-process cocoa powder sifted, 21 grams
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt fine sea salt
- 1/2 cup semisweet chocolate chips 85 grams
- 1/2 cup white chocolate chips 85 grams
- 3/4 cup sweetened flaked coconut divided, 64 grams
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a microwave-safe bowl, heat the butter and chocolate in 30-second bursts, stirring between each burst, until melted and smooth. Stir in the sugars. Allow to cool until just warm before stirring in the egg, egg yolk, milk, and coconut extract.
- In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Dough will be thick and slightly sticky. Fold in semisweet chocolate chips, white chocolate chips, and ½ cup (43 grams) coconut.
- Using a medium spring-loaded cookie scoop, drop dough by 1 1/2-tablespoon rounds onto prepared baking sheets. Flatten each ball slightly. Add a sprinkling of remaining coconut to each ball, pressing into the dough slightly.
- MAKE AHEAD: At this point, the prepared dough balls can be well wrapped in plastic and stored in the fridge for up to 3 days to intensify the coconut flavor and fudgy texture. Bake directly from the fridge.
- Bake for 10-12 minutes, or until cookies are set. Let cool on baking sheets for 10 minutes before removing cookies to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 5 days.
Notes
- *For more coconut flavor, use between ¼ to ½ teaspoon coconut extract. In our testing, Watkins coconut extract proved more potent than McCormick.
- **Optional: Add a few extra chips to top each cookie immediately after baking for picture-perfect cookies.
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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