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.
To get started, whisk together all of the dry ingredients in a large bowl while you blend together the sugar and butter in a stand mixer. Once the butter mixture is smooth, add in one egg at a time, followed by the vanilla.
Make sure to scrape down the sides of the bowl before adding in the dry ingredients and mixing just until combined. Then pop the whole bowl in the fridge for about 10 minutes. Once the dough has had a chance to chill, use a 2 tbsp scoop to form the dough into balls and place them on a parchment lined cookie sheet.
It’s important that you make sure to roll each cookie in the coconut before rolling it in the sugar. Some of the coconut will fall off when you roll it in sugar, but doing it in this order helps ensure that the coconut will stick and add just enough sugar to the outside of the cookie.
Next you just need to pop them into the oven to bake and give them about 10 minutes to cool on the cookie sheet before transferring them to a cookie rack. Enjoy their fudgy taste and sugary coating.
These cookies hit the spot with their fudgy center and their sugary, toasted coconut tops.
This recipe makes about 16 cookies using a 2 tbsp sized scoop.