These cookies are such a treat. They are soft and chewy Coconut Chocolate Cookies. No chill time required, they are loaded up with coconut, cocoa, and gooey chocolate. Every bite is so heavenly!
Coconut fans, if you are to make one recipe from my blog please let it be this one!
The combo of chocolate and coconut is so underrated. I used dark chocolate bars chopped up, but you can use milk or semi-sweet chocolate chips too!
With soft middles and crisp edges, these cookies are a dream come true. They are my new favourite cookie recipe.
These coconut chocolate cookies come together in a few easy steps and before you know it you'll be going for seconds (and thirds if you're me lol!).
For more cookie recipes, try Coconut Oatmeal Cookies, The Best Brown Butter Chocolate Chip Cookies, and Oatmeal Butterscotch Cookies.
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Why these coconut chocolate cookies are the best
- Easy to make: No chill time required!
- Chocolate & coconut: Such a delicious combo.
- Tasty cookies: They have the perfect crisp edge and soft chewy middles!
Ingredients Notes
Here is a list of the ingredients we will be using in these coconut chocolate cookies! Full and more detailed measurements can be found in the recipe card below.
- Butter: This will be melted and cooled back to room temperature.
- Brown sugar: I used dark brown sugar, but light brown sugar works as well.
- Baking soda & Baking powder: Check to make sure yours aren't expired.
- Coconut: Make sure to use unsweetened shredded coconut. You can also use sweetened, but it will sweeten the taste of your cookies (obviously haha).
- Cocoa powder: Use a high quality unsweetened cocoa powder. It's really important to use unsweetened baking cocoa and not sweetened!
- Eggs: Make sure they are at room temperature before beginning.
- Flour: I used all-purpose flour.
- Vanilla: Using a high quality vanilla matters! The pairing of coconut and vanilla is so tasty.
- White sugar: Make sure you are using granulated white sugar, and not powdered sugar.
Step by step instructions
Here is how to make and bake these coconut chocolate cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard 2 tbsp ice cream scoop.
Step 1 - Prep. Preheat the oven to 350°F. Line 2 baking trays with parchment paper. Melt the butter and allow it to cool as you prep the rest of your ingredients.
Step 2 - Mix dry ingredients. In a medium-sized bowl, add in flour, sifted unsweetened cocoa powder, baking soda, baking powder, and salt. Stir to combine and set aside.
Step 3 - Whisk butter and sugars. In a large bowl, add in melted and cooled butter, white sugar, and brown sugar. Whisk together until well combined (about 2-3 minutes).
Step 4 - Mix in eggs and vanilla. Add in the eggs and vanilla, and continue whisking for another 2-3 minutes until paler in colour.
Step 5 - Add in dry ingredients. Mix in the dry ingredients with a spatula. Mix a few times, don't completely mix it in yet!
Step 6 - Add in chocolate and coconut. Add in the chopped chocolate (or chocolate chips) and coconut and continue to mix your cookie dough until completely mixed together. Don't over-mix! Once the flour streaks are gone and everything is evenly combined, stop mixing.
Step 7 - Scoop and bake. Scoop 6 cookies at a time (I did approx 2 tbsp per cookie using a cookie scooper), space them 2-3 inches apart from each other. Add extra chocolate and coconut on top (optional, but recommended).
Bake the cookies for 12-15 minutes or until the edges are baked and the middles are slightly underbaked to the touch. The cookies will continue to bake from the hot pan once removed from the oven.
These coconut chocolate cookies are so delicious! They stay good on your counter in an airtight container for 3 days, and in the fridge for up to 1 week. I'm obsessed with them!!!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
- Use unsweetened shredded coconut. You can also use sweetened, but I prefer my cookies less sweet!
- Sift your cocoa powder. It's usually clumpy and we don't want that! Also make sure to use unsweetened cocoa powder.
- Make sure the butter is not hot when mixing. If it is hot, the dough will be to soft and the cookies will spread to much in the oven.
Check out more cookie recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Coconut Chocolate Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 3 tbsp unsweetened cocoa powder sifted
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cups unsalted butter melted and cooled
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 1 tbsp vanilla
- 2 eggs room temperature
- 3/4 cups unsweetened shredded coconut 60g
- 1/2 cup chopped dark chocolate or chocolate chips
Instructions
- Preheat the oven to 350°F. Line 2 baking trays with parchment paper. Melt the butter and allow it to come back to room temperature as you prep the rest of your ingredients.3/4 cups unsalted butter
- In a medium-sized bowl, add in flour, sifted unsweetened cocoa powder, baking soda, baking powder, and salt. Stir to combine and set aside.1 3/4 cups all-purpose flour, 3 tbsp unsweetened cocoa powder, 1 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt
- In a large bowl, add in melted and cooled butter, white sugar, and brown sugar. Whisk together until well combined (about 2-3 minutes).3/4 cups unsalted butter, 1/2 cup dark brown sugar, 1/2 cup white sugar
- Add in the eggs and vanilla, and continue whisking for another 2-3 minutes until lighter in colour and smooth.1 tbsp vanilla, 2 eggs
- Mix in the dry ingredients with a spatula. Mix a few times, don't completely mix it in yet!
- Add in the chopped chocolate (or chocolate chips) and coconut and continue to mix your cookie dough until completely mixed together. Don't over-mix! Once the flour streaks are gone and everything is evenly combined, stop mixing.3/4 cups unsweetened shredded coconut, 1/2 cup chopped dark chocolate
- Scoop 6 cookies at a time (I did approx 2 tbsp per cookie using a cookie scooper), space them 2-3 inches apart from each other. Add extra chocolate and coconut on top (optional, but recommended).
- Bake the cookies for 12-15 minutes or until the edges are baked and the middles are slightly underbaked to the touch. The cookies will continue to bake from the hot pan once removed from the oven.
- These coconut chocolate cookies are so delicious! They stay good on your counter in an airtight container for 3 days, and in the fridge for up to 1 week. I'm obsessed with them!!!
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