If you’ve been on the hunt for a truly irresistible treat, look no further—this Chocolate Coconut Cookies Recipe is pure magic. Combining the rich, velvety goodness of cocoa with the tropical, chewy burst of shredded coconut, these cookies strike the perfect balance of flavor and texture. Whether you crave something cozy to enjoy with your afternoon coffee or a show-stopping snack to share with friends, these cookies deliver every time. Trust me, once you try these Chocolate Coconut Cookies, they’ll become one of your all-time favorites.
Ingredients You’ll Need
Every ingredient in this Chocolate Coconut Cookies Recipe is simple yet essential. Each one adds a unique layer—whether it’s the creamy butter for softness, the cocoa for deep chocolate richness, or the shredded coconut for that delightful chewiness and tropical touch.
- Unsalted butter (1 cup or 2 sticks): Softened butter provides a tender, melt-in-your-mouth texture that ties the dough together beautifully.
- Brown sugar (1 cup, packed): Adds moisture and a lovely caramel undertone that complements the chocolate.
- Granulated sugar (1/2 cup): Balances sweetness and helps create the perfect cookie crispness.
- Large eggs (2): They bind all the ingredients and add richness and structure.
- Pure vanilla extract (1 teaspoon): Enhances the flavor depth and sweetness without overpowering it.
- All-purpose flour (1 3/4 cups): The foundation of the cookie, giving it structure and chew.
- Unsweetened cocoa powder (1/2 cup): Delivers intense chocolate flavor and a beautiful dark color.
- Baking soda (1 teaspoon): Helps the cookies rise just enough for a tender crumb.
- Salt (1/2 teaspoon): A small pinch to heighten all the sweet and chocolatey flavors.
- Sweetened shredded coconut (1 1/2 cups): Adds chewiness and a subtle tropical sweetness that makes these cookies unforgettable.
- Semi-sweet chocolate chips or chunks (1 cup): For those gooey pockets of melted chocolate everyone loves.
- Espresso powder (1/2 teaspoon, optional): Just a touch for deeper, richer chocolate notes without any coffee taste.
How to Make Chocolate Coconut Cookies Recipe
Step 1: Preheat and Prepare
First things first, get your oven heated to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to keep your cookies from sticking and make cleanup a breeze. This prep step sets the stage for perfectly baked cookies every time.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until fluffy and light—about 2 to 3 minutes. This creaming process traps air, making the cookies wonderfully tender and light.
Step 3: Add Eggs and Vanilla
Add the eggs one by one, mixing thoroughly after each. Then stir in the vanilla extract. These ingredients enrich your dough and infuse it with that irresistible homemade flavor.
Step 4: Combine Dry Ingredients
Whisk together the flour, cocoa powder, baking soda, salt, and espresso powder (if using) in a separate bowl. This ensures an even distribution for a consistent dough and perfect bake.
Step 5: Mix Wet and Dry Ingredients
Slowly add the dry ingredients to your wet mixture, stirring just until everything is blended. Resist the urge to overmix—this keeps your cookies tender, not tough.
Step 6: Fold in Coconut and Chocolate
Gently fold in the shredded coconut and chocolate chips or chunks. The dough is thick and slightly sticky now—this is your sign of a rich cookie mixture bursting with flavor and texture.
Step 7: Scoop and Shape
Using a tablespoon measure, scoop heaping portions of dough onto your prepared sheets, spacing them about 2 inches apart. Give each dollop a slight flatten with your palm so they bake evenly and develop that perfect crisp edge.
Step 8: Bake to Perfection
Bake your cookies for 10 to 12 minutes. You want the edges to look set but keep the centers just a bit soft—that’s the secret to chewy, moist cookies. Let them cool on the sheet for 5 minutes before moving them to a wire rack to cool completely.
How to Serve Chocolate Coconut Cookies Recipe
Garnishes
For a little extra wow factor, sprinkle some toasted shredded coconut or a light dusting of powdered sugar on top. These simple garnishes enhance that tropical vibe and add a delicate crunch or sweetness that’s hard to resist.
Side Dishes
Pair these cookies with a cold glass of milk, a steaming cup of coffee, or even a scoop of vanilla ice cream for an indulgent dessert experience. The creamy sides amplify the cookie’s textures and flavors in the best way possible.
Creative Ways to Present
Want to impress at your next party? Serve these cookies stacked with a generous layer of chocolate ganache or sandwich a dollop of coconut cream between two cookies for an extraordinary treat. Wrapping them individually in clear cellophane tied with a ribbon makes a charming homemade gift too.
Make Ahead and Storage
Storing Leftovers
After baking, store your chocolate coconut cookies in an airtight container at room temperature. They’ll stay fresh, soft, and chewy for up to a week, ready to satisfy a sudden cookie craving.
Freezing
You can freeze the dough or the baked cookies! For dough, scoop onto a baking sheet and freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes. Baked cookies freeze well too—just thaw at room temperature.
Reheating
Warm your cookies in the microwave for about 10 seconds to revive that fresh-out-of-the-oven softness. This little trick melts the chocolate chips slightly and brings back those cozy, chewy vibes.
FAQs
Can I use unsweetened shredded coconut instead of sweetened?
Absolutely! Using unsweetened shredded coconut will reduce some overall sweetness and give you a more natural coconut flavor; just adjust the sugar slightly if you prefer a sweeter treat.
What if I don’t have espresso powder?
No worries at all—the espresso powder is optional and only adds depth to the chocolate flavor. Your cookies will still be delicious without it!
Can I substitute dark chocolate for semi-sweet?
Yes, dark chocolate works beautifully here and will provide a richer, slightly more bitter edge that balances the sweetness of the coconut and sugars.
How do I keep my cookies chewy instead of crunchy?
The key is not to overbake them. Remove the cookies when edges are set but centers are still soft. Baking them any longer will make them crispier.
Can I make these cookies gluten-free?
Sure! Swap the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure your other ingredients are gluten-free as well, and you’ll have a delightful gluten-free version.
Final Thoughts
These Chocolate Coconut Cookies Recipe are a celebration of rich chocolate and tropical coconut in every single bite. They’re simple to make yet impressively delicious, a guaranteed crowd-pleaser every time you bake them. So go ahead, gather your ingredients, and treat yourself to a batch—you deserve the joy that these cookies bring.
Print
Chocolate Coconut Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Coconut Cookies combine rich cocoa and sweet shredded coconut for a decadent, chewy treat. Soft in the center with a slightly crisp edge, these cookies are enhanced with chocolate chips and an optional hint of espresso for depth of flavor, making them perfect for chocolate lovers looking for a tropical 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
- Preheat and Prep: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes, using a hand mixer on medium speed to incorporate air and create a smooth texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure full incorporation. Stir in the vanilla extract until the mixture is fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and optional espresso powder to evenly distribute the leavening agents and flavorings.
- Mix It All Together: Gradually add the dry ingredient mixture into the wet mixture, mixing just until the flour is fully incorporated to avoid overmixing, which can make the cookies tough.
- Fold in Coconut and Chocolate: Gently fold in the shredded coconut and semi-sweet chocolate chips or chunks with a spatula, ensuring an even distribution without deflating the dough.
- Scoop and Bake: Using a tablespoon, scoop heaping spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten the tops with your palm to help the cookies spread evenly.
- Bake to Perfection: Bake in the preheated oven for 10 to 12 minutes, until edges look set and centers are still slightly soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring proper texture and ease of removal.
Notes
- For a deeper chocolate flavor, add the optional 1/2 teaspoon espresso powder.
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the dough after adding flour to keep cookies tender.
- Cookies will be soft when removed from the oven but will firm up as they cool.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
