chocolate coconut cookies recipe

Written ByJenny Smyth Posted on
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The Best chocolate coconut cookies recipe

I’m so excited to share this recipe for chocolate coconut cookies with you all. I’ve been making these for years, and they’re always a hit with my family and friends. The combination of rich chocolate and toasted coconut is absolute perfection. And the best part?

They’re incredibly easy to make, even for a beginner in the kitchen. I love that they’re perfect for any occasion, whether it’s a special event or just a regular Tuesday. My kids adore helping me in the kitchen, and this recipe is always a fun one to make together. We love the smell of melting chocolate and toasting coconut that fills our kitchen as we bake.

It’s just one of those recipes that never fails to put a smile on our faces. And let’s be real, who doesn’t love a good cookie? These are chewy, gooey, and utterly addictive. Plus, they’re relatively healthy compared to some other cookie recipes out there, thanks to the use of coconut oil and unsweetened shredded coconut.

My family loves them as a sweet treat after dinner, or as a snack on-the-go. We’ve even taken them on picnics and potlucks – they’re always a crowd-pleaser! I’ve experimented with different types of chocolate and add-ins over the years, but this classic recipe remains our favorite. It’s just the perfect combination of flavors and textures that makes these cookies truly special.

So go ahead, give them a try – I promise you won’t be disappointed! They’re easy to customize with your favorite mix-ins or toppings too – feel free to get creative! As for me, I’m just happy to have another delicious recipe to share with all of you.

Chocolate Coconut Cookies

4.6 from 1252 votes

These Chocolate Coconut Cookies are a delightful blend of rich chocolate and tropical coconut flavors. They are soft, chewy, and perfect for satisfying your sweet tooth.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 24Cuisine: InternationalCalories: 170 kcal

🥘Ingredients

For the Dough

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1 1/2 cups semisweet chocolate chips
1 cup sweetened shredded coconut

For the Topping

1/2 cup white chocolate chips
1/4 cup shredded coconut

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Line a baking sheet with parchment paper.
3In a large mixing bowl, combine the flour, baking soda, and salt.
Set aside.
4In another bowl, mix the melted butter, brown sugar, and granulated sugar until well combined.
5Add the egg and vanilla extract, stirring until fully incorporated.
6Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7Fold in the chocolate chips and shredded coconut.
8Cover the dough and refrigerate for 15 minutes to allow the butter to cool slightly.
9Using a small cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
10Bake for 10-12 minutes, or until the edges are lightly golden.
11The centers may still look soft, but that is okay as they will firm up as they cool.
12Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
13While the cookies are cooling, melt the white chocolate chips and shredded coconut in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
14Drizzle the melted white chocolate mixture over the cooled cookies and sprinkle with additional shredded coconut.
15Allow the cookies to cool completely before transferring them to a wire rack to cool.

🔧Equipment

Mixing bowl
Baking sheet
Parchment paper
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 170 kcal🧈Total Fat: 10g💛Saturated Fat: 7g❤️Cholesterol: 15mg🧂Sodium: 120mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 15g🥩Protein: 2g

📝Notes

Tips: For a richer chocolate flavor, use dark chocolate chips. Store cookies in an airtight container at room temperature for up to 5 days.

These chocolate coconut cookies are always a good idea – whether you’re looking for a quick snack or dessert for your family or guests. They’re easy to make ahead of time and store in an airtight container for up to 5 days.

Reheat them in the microwave or oven when you’re ready for that extra-fresh flavor and texture. We love serving them warm from the oven with a scoop of ice cream or whipped cream on top – it’s just the ultimate indulgence!

And don’t forget about all the fun ways you can customize this recipe – add your favorite nuts or dried fruits, sprinkle with sea salt or shredded coconut… the possibilities are endless!

❓ Frequently Asked Questions About Chocolate Coconut Cookies

Q: What type of chocolate should I use for this recipe?

For this recipe, I recommend using high-quality dark or semi-sweet chocolate chips. You can also use milk chocolate if you prefer a milder flavor.

Q: Can I substitute the coconut oil with another type of oil?

Yes, you can substitute the coconut oil with another neutral-tasting oil such as canola or grapeseed oil.

Q: How do I toast the coconut flakes?

To toast the coconut flakes, simply spread them out in a single layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes or until lightly browned.

Q: Can I make these cookies without adding any mix-ins?

You can certainly make these cookies without adding any mix-ins if you prefer – they’ll still turn out delicious!

Q: How long do these cookies stay fresh?

These cookies will stay fresh for up to 5 days stored in an airtight container at room temperature.

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