Coconut Cookies
User Reviews
4.8
120 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Additional Time
30 mins
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Total Time
37 mins
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Servings
20 large cookies
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Calories
377 kcal
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Course
Baked Goods
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Cuisine
American
Coconut Cookies
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Buttery, chewy Coconut Cookies! These cookies are made with flake coconut and (optional) caramel chips, then are dunked in dark chocolate and topped off with toasted coconut!
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Ingredients
- 1 1 cup butter room temperature
- 1 1 cup brown sugar tightly packed
- ½ ½ cup sugar
- 2 2 large eggs
- 1 ½ 1 ½ teaspoon vanilla extract
- ½ ½ teaspoon coconut extract
- 2 ¼ 2 ¼ cups all-purpose flour
- 2 2 teaspoons cornstarch cornflour in UK
- 1 1 teaspoon baking soda
- ¾ ¾ teaspoon salt
- 3 ½ 3 ½ cups unsweetened coconut flakes* divided
- 1 1 cup caramel baking chips Optional, but SO GOOD! I use Ghirardelli, they're sold next to the chocolate chips in a caramel-colored bag
- 10 10 oz dark chocolate melting wafers** optional
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Instructions
- Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
- Add eggs, one at a time, beating until combined.
- Stir in vanilla and coconut extract.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
- Gradually stir in 3 cups coconut flakes and caramel chips until completely combined.
- Chill dough in refrigerator for 30 minutes.
- Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
- Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart (for very round cookies, briefly roll between your hands to form into smooth balls).
- Bake on 375F (190C) for 10-12 (edges should be slightly browned, centers may still be slightly underbaked but shouldn't be raw, they'll bake completely as they cool).
- Allow cookies to cool completely on cookie sheet before dipping in dark chocolate (if using).
- If dipping in chocolate: Prepare melting wafers according to package instructions, heating until melted.
- Dip cookies about ½-way into the chocolate and transfer to wax paper. Sprinkle with remaining ½ cup coconut (if using) and allow chocolate to set before serving.
Notes
- *½ cup of this coconut is for toasting, which is optional. You can add untoasted coconut or no coconut on top at all (there's plenty inside the cookies!)
- If you do want to make and add toasted coconut, spread the ½ cup of your remaining coconut evenly across a parchment paper lined cookie sheet and bake in a 325F (190C) oven for about 5-7 minutes or until lightly golden brown. Allow to cool before sprinkling over dark chocolate, but sprinkle immediately after dipping in chocolate or it won't stick!
- **Alternatively you can use 1 ½ cups of melted semisweet chocolate chips or chocolate bar, just keep in mind that the chocolate will take much longer to harden.
Nutrition Information
Show Details
Serving
1cookie
Calories
377kcal
(19%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
16g
(80%)
Trans Fat
1g
Cholesterol
42mg
(14%)
Sodium
274mg
(11%)
Potassium
145mg
(4%)
Fiber
3g
(12%)
Sugar
28g
(56%)
Vitamin A
312IU
(6%)
Vitamin C
1mg
(1%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20large cookies
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 377kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 274mg | 11% |
| Potassium | 145mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 312IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
120 reviews
Excellent
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