Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Coconut Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 49 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these rich and chewy Chocolate Coconut Cookies, perfectly combining the deep flavors of cocoa and espresso with the tropical sweetness of shredded coconut. These homemade cookies are easy to prepare and bake to a soft, chewy perfection, ideal for satisfying your chocolate cravings with a unique twist.

Ingredients

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder (optional, for deeper chocolate flavor)

Add-ins

  • 1 1/2 cups sweetened shredded coconut
  • 1 cup semi-sweet chocolate chips or chunks

Instructions

  1. Preheat and Prep: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to ensure the cookies bake evenly and release easily.
  2. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, which should take about 2 to 3 minutes using a hand mixer on medium speed. This step helps create a tender cookie texture.
  3. Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition to fully incorporate them. Stir in the vanilla extract until combined for a fragrant flavor base.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and espresso powder if using. This ensures even distribution of leavening and flavor components.
  5. Mix It All Together: Gradually add the dry ingredients to the wet mixture, mixing just until the flour is fully incorporated. Avoid overmixing to keep the cookies tender.
  6. Fold in Coconut and Chocolate: Using a spatula, gently fold in the shredded coconut and chocolate chips or chunks. The dough will become thick and slightly sticky at this point, signaling readiness for baking.
  7. Scoop and Bake: Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Gently flatten the tops of each cookie with your palm for even baking.
  8. Bake to Perfection: Bake for 10 to 12 minutes until the edges are set and the centers remain slightly soft for the perfect chewiness. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely and firm up.

Notes

  • For a deeper chocolate flavor, add the optional espresso powder as directed.
  • Be careful not to overmix the dough once the dry ingredients are incorporated to maintain a tender texture.
  • Flattening the cookies slightly before baking encourages even spreading and a chewy center.
  • Letting cookies cool on the baking sheet prevents them from breaking and helps achieve the perfect texture.
  • Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.

Find it online: https://slsrecipes.com/chocolate-coconut-cookies-recipe/