Double chocolate coconut cookies, are bursting with rich chocolate flavor and have just a touch of chewiness thanks to a roll in sweetened flaked coconut.
This simple recipe really is an easy way to jazz up everyone’s favorite cookie.
How many times have you tried a recipe that looks simple, only to end up with an inedible mess?
When I was looking for coconut cookies to make, I loved the idea of an Almond-Joy style chocolate cookie. But many of them ended up being just too labor intensive.
So I used one of my favorite tricks…I adapted a tried-and-true chocolate cookie recipe to create tasty treats with a coconutty twist.
What You’ll Need:
- Stand Mixer and bowl (I highly recommend using a scraper blade and splash guard)
- Large mixing bowl
- 1 small bowl
- Measuring spoons and Measuring cups
- Cookie scoops (I use the smallest from this set)
- Parchment paper or Silpat
- Baking sheets
- All-Purpose Flour
- Bread Flour
- Cocoa powder
- Baking soda
- Instant coffee
- Butter, softened
- Dark brown sugar
- White sugar
- Vanilla extract
- Semi sweet chocolate chips
- Sweetened coconut
How Do You Make Double Chocolate Coconut Cookies?
First, Make the Cookie Dough
- Mix together dry ingredients
- Cream together butter, sugar, and other wet ingredients
- Mix in the chocolate chips
- Refrigerate for at least one hour
- Scoop the dough into evenly sized balls
These steps are pretty similar to most cookie recipes.
In fact, the base for the cookie dough is actually my extra rich and super soft double chocolate chip cookies recipe. Feel free to check out the recipe for all sorts of tips and detailed instructions.
Coat the Dough with Coconut
After you’ve chilled and scooped the dough, let it sit out for 10-15 minutes before moving on. This will allow it to soften up just a bit so the coconut sticks better.
Before anyone asks: I do not recommend letting the dough rest at room temperature. This is both for food safety, and because the cold dough is slightly less sticky to scoop.
When you’re rolling your cookie dough in the coconut, make sure to press down a bit so the flakes stick to the dough.
I like a good thick coating of coconut on my cookies, but you can make the layer as heavy or light as you like.
Bake for 10-12 minutes
Unlike the base recipe, you’re going to bake double chocolate coconut cookies at a lower temperature and for a little longer.
This helps the cookies spread a little bit more so you can see the contrast between the chocolate and the coconut.
❤️ So pretty.❤️
The cookies will be ready when they look like they’re set, but aren’t too firm around the edges.
Let the cookies cool on the pan for at least five minutes before moving to a cooling rack.
Use a cookie scoop for evenly sized cookies. We tend to use the smallest scoop from this set.
Don’t over bake your cookies. The cookies will continue to bake a little bit as they cool down. So it’s best to slightly underbake them.
Your pan makes a difference. Baking on airbake style cookie sheets tends to add a couple minutes to the cooking time.
Can You Freeze Double Chocolate Coconut Cookies?
Yep! These cookies freeze beautifully. I just recommend that you defrost the dough before baking so they can spread out and look their prettiest.
How to freeze the dough: Scoop the dough into balls. Then freeze on a wax or parchment covered baking sheet. When the dough balls are solid, transfer them to a gallon size freezer bag (or two) for up to 3 months.
When you’re ready to make your cookies, defrost the dough balls in the refrigerator overnight, and then roll and bake as instructed above.
More Cookie Recipes to Love:
- Best Ever Chocolate Chip Cookie Recipe – My favorite cookie of all time, tested and perfected over 9 years
- Lemon Cake Mix Cookies – No chilling necessary, and full of bright, citrusy flavor.
- Death by Chocolate Cookies – Inspired by the sinfully delicious 7-layer cake at the famed Trellis restaurant, these cookies take decadent to a whole new level.
- 1 1/3 cups all-purpose flour
- 2/3 cup bread flour
- 2/3 C cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp instant coffee
- 1 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup dark brown sugar, packed
- 2 eggs
- 1 C shredded coconut
- 1 C powdered sugar
- 3/4 cup sweetened flaked coconut
- Preheat oven to 350F
- In a large bowl, whisk together 1 1/3 cups all purpose flour, 2/3 cup bread flour, 2/3 cup cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon instant coffee. Set aside.
- Prepare a stand mixer with a paddle attachment. In the bowl of the stand mixer, add 1 cup butter, 3/4 cup white sugar, 3/4 cup dark sugar, 2 eggs, and 2 teaspoons vanilla extract.
- Mix on medium to medium high speed until light and fluffy.
- Add about 1/3 of the dry ingredients to the creamed butter and sugars. Mix on low until just combined. Repeat 2 more times with the remaining dry ingredients.
- Add the chocolate chips to the dough and mix on low until evenly incorporated. Batter will be sticky. Do not over mix.
- Refrigerate the batter for at least one hour.
- Preheat your oven to 325˚F. Prepare a cookie sheet with parchment paper or a reusable baking mat.
- Scoop the refrigerated dough into evenly sized balls. Flatten the balls slightly.
- Allow the cookie dough balls to warm up for 10-15 minutes. Then roll each dough ball in sweetened flaked coconut.
- Gently press the coconut into the dough before placing on the prepared cookie sheet. Bake at 325˚F for 10-12 minutes.
- Let the cookies cool on the pan for at least 5 minutes before moving to a cooling rack.
- For evenly sized cookies, your best bet is a cookie scoop. We like to use the smallest scoop from this set
- Don’t over bake your cookies. The cookies will continue to bake a little bit as they cool down. So it’s best to slightly under bake them.
- Your pan makes a difference. Standard dark cookie sheets will bake faster than airbake style cookie sheets.
To Freeze Double Chocolate Coconut Cookie Dough
Scoop the dough into balls and freeze on a wax or parchment covered baking sheet before rolling in sugar. When the dough balls are solid, transfer them to a gallon size freezer bag for up to 3 months.
When you're ready to make your cookies, defrost the dough balls in the refrigerator overnight, and then roll and bake as instructed above.
Serving Size:1 grams
Amount Per Serving: Calories: 86Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 65mgCarbohydrates: 12gFiber: 1gSugar: 8gProtein: 1g
__________________________________ The nutrition information provided above is estimated using an automated calculation system. Actual nutrition will vary depending on brand and measurements used in your recipe. To obtain the most accurate representation of the nutrition information for any given recipe, you should calculate the nutritional information using the actual ingredients you used in your recipe.