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
Scale
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.
