Decadent Chocolate Coconut Cookies

Written By Gerald Yuille

If you’re looking for a cookie that feels a little more special than the everyday chocolate chip, these Decadent Chocolate Coconut Cookies are sure to become a favorite. Rich cocoa gives the cookies a deep chocolate flavor, while chunks of white chocolate and sweetened coconut add creamy sweetness and plenty of texture.

There’s also a little entertaining secret to these cookies: the dough is chilled before baking, which helps the cookies hold their shape while giving them beautifully soft, chewy centers and lightly crisp edges. A quick chill of the scooped dough just before baking takes that extra step a little further.

With about four dozen cookies from one batch, they’re perfect for a dessert platter, afternoon coffee, a holiday cookie exchange, or simply keeping a batch on hand when something sweet is called for. And with chocolate, white chocolate, and coconut in every bite, the hardest part may be saving enough to share!

(Makes approximately 4 dozen cookies.)

Ingredients

  • 1 3/4 cups all-purpose flour

  • 1/4 cup cocoa powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon kosher salt

  • 2 sticks unsalted butter, softened

  • 1/4 cup granulated sugar

  • 3/4 cup brown sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 2 four-ounce white chocolate baking bars, chopped

  • 1 3/4 cup sweetened flaked coconut

Instructions for cookie dough

  • Using a stand mixer, cream butter and both sugars together. 

  • Add eggs one at a time and mix. 

  • Add vanilla and stIr. 

  • Add flour, cocoa powder, baking soda, baking powder, and salt. 

  • Mix on low speed until combined. 

  • Add chopped white chocolate pieces to mixture, along with coconut, mixing on slow speed just until combined. 

  • Cover with plastic wrap and place the entire mixture into the refrigerator for 30–45 minutes. 

Instructions for baking

  • Preheat the oven to 350 degrees. 

  • Using a small spring-loaded scoop, measure 1 1/2 tablespoons of cookie dough onto a parchment-lined baking sheet, two inches apart to allow the cookies to spread while baking. 

  • Place the cookie sheet in the refrigerator for 10 minutes.

  • Remove the baking sheet from the refrigerator and place it directly into the pre-heated oven.

  • Bake for 10-12 minutes. 

  • Allow cookies to cool on the baking sheet for two minutes before placing them on a wire rack to completely cool. 

Enjoy!

Gerald Yuille
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