Chocolate Coconut Cookies

I dreamt up the recipe for these Chocolate Coconut Cookies when I was craving a fudgy cookie with just a hint of coconut. These cookies hit the spot with their fudgy center and their sugary, toasted coconut tops.

Dipping each cookie in sweetened coconut followed by sugar gives them a slightly crunchy texture because of the way the coconut toasts in the oven.

Plus these cookies come together quickly and taste delicious!

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Now let's bake! Preheat oven to 350º F. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.

In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Add eggs one at a time, followed by the vanilla.

With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed. Place the bowl of dough in the fridge and chill it for about 10 minutes.

Using a 2 tablespoon scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet.

Once all cookies have been formed, roll each in coconut before rolling them in sugar and placing them back on the parchment a few inches apart.

Bake for 12-14 minutes or until cookies are firm around the edges and the coconut is slightly toasted on top. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!

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