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Chocolate Coconut Cookies

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.

  • Author: Marisa Guerra
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 16 servings
  • Category: Dessert

Ingredients

  • 270 grams (2 1/4 cups) flour
  • 21 grams (1/4 cup) cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 4 oz (1/2 cup) unsalted butter, softened
  • 248 grams (1 1/4 cup) sugar
  • 4 oz bittersweet chocolate, melted
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 106 grams (1 1/4 cup) sweetened coconut for topping
  • 3 tbsp sugar for topping

Instructions

  1. Preheat oven to 350º F.
  2. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy.
  4. Add eggs one at a time, followed by the vanilla.
  5. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
  6. Place the bowl of dough in the fridge and chill it for about 10 minutes.
  7. Using a 2 tbsp scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet.
  8. 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.
  9. Bake for 12-14 minutes or until cookies are firm around the edges and the coconut is slightly toasted on top.
  10. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.
  11. Enjoy!

Notes

  • Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days.

Keywords: chocolate, coconut, cookies