5.0 from 12 votes
Soft Chocolate Coconut Cookies Recipe
These melt-in-your-mouth coconut and cream cheese cookies are delicious as-is, or dip in chocolate and sprinkle with toasted coconut for an extra indulgent treat!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 24 cookies
Calories: 139 kcal
Course:
Dessert , Snacks
Cuisine:
American
Ingredients
- ½ cup unsalted butter softened
- ½ cup cream cheese softened
- 1 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 ½ cups shredded sweetened coconut flakes
- Optional: 1 cup chocolate chips melted, and ½ cup toasted coconut shreds
Instructions
- Preheat the oven to 350°F. Line several large baking sheets with parchment paper and set aside.
- Set out an electric stand mixer. To the bowl add the softened butter, cream cheese, and brown sugar. Beat on high until light and fluffy, approximately 3 to 4 minutes.
- Scrape the bowl with a rubber spatula. Then turn the mixer on low and beat in the egg, vanilla extract, baking powder, and salt. Scrape the bowl again with a rubber spatula. Turn on low and beat in the flour, until just combined. Finally add in the shredded coconut. Once the dough looks smooth, turn off the mixer, as to not over mix the dough.
- Roll the dough into 2 tablespoon balls and place them 2 inches apart on the cookie sheets. Use the palm of your hand to press the dough balls down into ½ inch disks.
- Bake for 9 to 11 minutes until just barely gold and around the edges. Allow the cookies to cool on the baking sheets for at least 5 minutes before moving.
- If dipping in chocolate, melt 1 cup of chocolate chips over low heat on the stovetop, or in the microwave in 30 second increments, stirring in between.
- Once the chocolate is smooth, dip half of each cookie in the chocolate. Wipe the excess chocolate off the bottom and place the cookie back on the parchment paper. Before the chocolate hardens, sprinkle it with toasted coconut.
Cup of Yum
Notes
- You can toast shredded coconut in a dry nonstick skillet over medium heat, or laying flat on a cookie sheet and a 350° oven. Either way, keep a close eye on the coconut, it toasts and then turns black in moments. Both cooking methods take 2 to 3 minutes to get golden brown coconut. If making on the stovetop, gently stir until the coconut reaches your desired color. If toasting in the oven, stand at the window and watch it until you reach the desired color.
Nutrition Information
Serving
1cookie
Calories
139kcal
(7%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
20mg
(7%)
Sodium
87mg
(4%)
Potassium
73mg
(2%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
156IU
(3%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 139
% Daily Value*
| Serving | 1cookie | |
| Calories | 139kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 87mg | 4% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.