Coconut Chocolate Cookies
These cookies are such a treat. They are soft and chewy Coconut Chocolate Cookies. No chill time required and they are loaded up with coconut, cocoa, and gooey chocolate. Every bite is so heavenly!
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!!!
Notes
Chocolate: You can use chocolate chips or a chopped up chocolate bar. I prefer a chocolate bar as it makes extra gooey cookies. I like using dark chocolate as I find it pairs really well with the coconut flavor and texture, but you can use milk or semi-sweet too.