Tessa’s Recipe Rundown
TASTE: Rich cocoa cookie full of tropical coconut flavor, with the perfect blend of chocolate chips and white chocolate chips.
TEXTURE: Fudgy and beautifully chewy. Slight crunch from the chocolate chips and toasted coconut on top.
EASE: So easy! You don’t even need a mixer for this recipe.
PROS: In just 30 minutes, you’re in chocolate-coconut heaven.
CONS: None at all!
WOULD I MAKE THIS AGAIN? Oh yes!
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These Chocolate Coconut Cookies are a Mounds Bar-lover’s dream come true.
Rich and seriously fudgy, these cookies are chewy cookie perfection. The coconut lends a lightness that prevents them from being overly chocolaty, while also providing the most delightful chewiness and incredible flavor.
These cookies contain coconut in two forms: coconut extract and shredded coconut. As if that weren’t enough, I added chocolate in four forms: cocoa powder, semisweet chocolate bars, semisweet chocolate chips, and white chocolate chips.
Our alumni Baking School students joined forces to put this recipe to the test, and the results were nothing short of glowing! Jessica M. couldn’t help but sing their praises: “They’re SO good, maybe even a little dangerous, as my husband gobbled down quite a few! I’d describe them as a brownie-style cookie, and the coconut adds a nice, unique flavor.”
These cookies are super easy to make, requiring no mixer or additional chill time. Get the kiddos involved for a fun after-school baking project that will be ready to devour in no time!
Sprinkle of Science
How to Make Chocolate Coconut Cookies
What Type of Cocoa Powder For Chocolate Coconut Cookies?
- I prefer to use Dutch-processed cocoa powder in these cookies for the best flavor and texture. You can find Dutch-processed cocoa powder in most grocery stores, specialty kitchen shops, or online here.
- Dutch-process typically has more fat content than natural cocoa powder. That higher fat content helps to give these cookies a rich, decadent chocolate flavor and the best chewy texture.
- Because these cookies contain baking powder, you can use natural / unsweetened cocoa powder instead if that’s all you have – just note that your cookies will be lighter in color and might not be as rich and fudgy. Read more about fat in cocoa powders here.
- Learn more about Natural vs Dutch-Processed Cocoa Powder here.
What Type of Chocolate for Chocolate Coconut Cookies?
I prefer using semisweet baking bars in the base of the cookie dough. Feel free to switch this up and use dark chocolate, but just note that your cookies will be a little less sweet than intended.
Can I Use Different Chocolate Chips?
I love the balance of flavors and the sweetness level from the chocolate chips as written, but feel free to switch up the chocolate chips as you like – just be sure to keep your mix-ins to the same total volume/weight as written in the recipe, for best results.
The Coconut Extract
While testing this recipe, we discovered that Watkins coconut extract proved more potent than McCormick, so I provided a range of measurements for the extract in the recipe. Watkins may need the lower end, and McCormick may need the higher end – but feel free to adjust to your preference.
Does Chocolate Coconut Cookie Dough Need to be Chilled?
Chilling the cookie dough is not required for this recipe, but if time permits, chilling the dough for 24-72 hours does result in cookies that are fudgier and have a more intense coconut flavor. I prefer to scoop the dough into balls and flatten slightly, as directed in the recipe, before wrapping well in plastic and chilling.
Can I Double This Recipe?
Yes – simply double all ingredients to yield about 42 cookies.
Can I Make These Chocolate Coconut Cookies Ahead of Time?
Yes! Portion out and shape the Chocolate Coconut Cookie dough balls and wrap them in plastic wrap or move them to an airtight container before chilling for up to 48 hours. If you need to prep the cookies further in advance, follow my directions for freezing below.
How to Store Chocolate Coconut Cookies
Chocolate Coconut Cookies are best enjoyed when fresh, but they also keep nicely for a few days. Store in an airtight container at room temperature for up to 5 days.
Can You Freeze Chocolate Coconut Cookies
Yes! These cookies freeze beautifully. Freeze the pre-portioned balls of cookie dough (toppings included) in a freezer-safe container or freezer bag for up to three months. Bake directly from frozen, lowering the oven temperature to 325°F and adding a few minutes to the total baking time. Get all of my tips for freezing cookie dough here.
More Recipes You’ll Love:
- Bakery Style Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- S’mores Cookies
- White Chocolate Macadamia Nut Cookies
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Chocolate Coconut Cookies
By: Tessa Arias
5 from 5 votes
Yield: 24 cookies
Prep Time: 20 minutes mins
Cook Time: 12 minutes mins
Total Time: 32 minutes mins
Review Print Save
Chocolate Coconut Cookies are rich and fudgy cocoa cookies, packed with chewy flaked coconut, and studded with semisweet and white chocolate chips. These delicious cookies don’t require a mixer and are ready in just 30 minutes!
Ingredients
- 4 tablespoons (57 grams) unsalted butter
- 4 ounces (113 grams) semisweet chocolate, finely chopped
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon milk (any kind)
- ¼ teaspoon to ½ teaspoon coconut extract, optional*
- 1 ¼ cups (159 grams) all-purpose flour
- 1/4 cup (21 grams) Dutch-process cocoa powder, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup (85 grams) semisweet chocolate chips**
- 1/2 cup (85 grams) white chocolate chips**
- 3/4 cup (64 grams) sweetened flaked coconut, divided
Instructions
Preheat oven to 350°F. Line baking sheets with parchment paper.
In a microwave-safe bowl, heat the butter and chocolate in 30-second bursts, stirring between each burst, until melted and smooth. Stir in the sugars. Allow to cool until just warm before stirring in the egg, egg yolk, milk, and coconut extract.
In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Dough will be thick and slightly sticky. Fold in semisweet chocolate chips, white chocolate chips, and ½ cup (43 grams) coconut.
Using a medium spring-loaded cookie scoop, drop dough by 1 1/2-tablespoon rounds onto prepared baking sheets. Flatten each ball slightly. Add a sprinkling of remaining coconut to each ball, pressing into the dough slightly.
MAKE AHEAD: At this point, the prepared dough balls can be well wrapped in plastic and stored in the fridge for up to 3 days to intensify the coconut flavor and fudgy texture. Bake directly from the fridge.
Bake for 10-12 minutes, or until cookies are set. Let cool on baking sheets for 10 minutes before removing cookies to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 5 days.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe Notes
*For more coconut flavor, use between ¼ to ½ teaspoon coconut extract. In our testing, Watkins coconut extract proved more potent than McCormick.
**Optional: Add a few extra chips to top each cookie immediately after baking for picture-perfect cookies.
