Chocolate Dipped Coconut Oatmeal Cookies
User Reviews
5
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Prep Time
45 mins
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Cook Time
10 mins
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Total Time
55 mins
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Servings
34 cookies
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Calories
241 kcal
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Course
Baked Goods
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Cuisine
American
Chocolate Dipped Coconut Oatmeal Cookies
Description
This recipe creates cookies using a blend of all-purpose flour, oats, and shredded coconut combined with sugars and butter for a rich, textured base. The dough is mixed to just combine flour components and folded with oats and coconut to maintain chewiness. Baking at 350°F until edges turn light golden and centers remain soft achieves a desirable texture contrast.
Once slightly cooled, the cookies are dipped in melted semisweet chocolate blended with coconut oil, which adds shine and a subtle coconut flavor to the exterior. A sprinkle of flaky sea salt after baking enhances the sweet and chocolate notes. The result is a chewy, flavorful cookie with crisp edges and a smooth chocolate coating.
These cookies store well at room temperature in airtight containers for several days and freeze effectively for up to two months, making them suitable for advance preparation. Using sweetened or unsweetened shredded coconut or toasting it slightly allows customization of flavor intensity and texture.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 cup unsalted butter at cool room temperature
- 2 egg large
- 1 tablespoon vanilla extract pure
- 2 cups old fashioned oats
- 2 cups coconut shredded
- sea salt for sprinkling on cookies, if desired, flaky
- 2 cups semisweet chocolate chips
- 2 teaspoons coconut oil
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, beat together butter and sugars until creamy and smooth. Scrape down the sides of the bowl with a spatula, as necessary.
- Add the eggs and vanilla and beat until combined.
- Add the flour mixture and mix on low until just combined. Don't over mix. Stir in the oats and coconut.
- Roll the cookie dough into balls or use a cookie scoop, about 2 tablespoons of dough per cookie. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 8 to 12 minutes or until the edges are light golden brown and the centers are still soft. Remove from the oven and sprinkle with a little flaky sea salt, if desired. Let the cookies sit on the baking sheet for 5 minutes to cool. Transfer to a wire cooling rack to cool completely.
- In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Place in the microwave and heat in 30 second intervals, or until smooth. Stir well.
- Dip the bottom of the cookies into the melted chocolate. Use a butter knife to scrape off excess chocolate. Alternatively, you can spoon the melted chocolate onto the back of each cookie and spread with a butter knife to smooth out the chocolate.
- Immediately place the cookies on a parchment-lined baking sheet, chocolate side down, and let sit until the chocolate hardens. If it is warm in your house or to speed up the process, you can chill the cookies in the refrigerator until the chocolate hardens.
Notes
- Sweetened, unsweetened, or toasted shredded coconut can be used depending on preference.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Cookies can be frozen for up to 2 months; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 34cookies
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 122mg | 5% |
| Potassium | 131mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 186IU | 4% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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