Why You’ll Love This Recipe

These cookies are everything a dessert lover wants: fudgy, chewy, chocolaty, and packed with texture from the coconut. The recipe doesn’t require a stand mixer, making cleanup simple and the process fast. You can even make the dough in advance for enhanced flavor and bake fresh cookies on demand. Perfect for bake sales, gifting, or enjoying with a glass of milk, these cookies will become a regular in your recipe rotation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 tablespoons (57 grams) unsalted butter
4 ounces (113 grams) semisweet chocolate, finely chopped
1/2 cup (100 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon milk (any kind)
1/4 to 1/2 teaspoon coconut extract, optional
1 1/4 cups (159 grams) all-purpose flour
1/4 cup (21 grams) Dutch-process cocoa powder, sifted
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup (85 grams) semisweet chocolate chips
1/2 cup (85 grams) white chocolate chips
3/4 cup (64 grams) sweetened flaked coconut, divided

Directions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a microwave-safe bowl, melt the butter and chopped semisweet chocolate in 30-second intervals, stirring in between, until smooth. Stir in the brown and granulated sugars. Let cool slightly.
Once slightly cooled, mix in the egg, egg yolk, milk, and coconut extract (if using).
In a large bowl, whisk together flour, sifted cocoa powder, baking powder, and salt.
Pour the wet mixture into the dry ingredients and stir with a rubber spatula until just combined. The dough will be thick and sticky.
Fold in semisweet and white chocolate chips, along with 1/2 cup of the flaked coconut.
Using a medium cookie scoop, portion the dough into 1 1/2-tablespoon rounds and place on the prepared baking sheets. Slightly flatten each dough ball and top with the remaining coconut, pressing it in gently.
Bake for 10–12 minutes, or until cookies are set around the edges. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Yield: 24 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Variations

Extra Chocolate: Add dark or milk chocolate chunks for even more chocolate richness.
Nutty Crunch: Add chopped macadamia nuts or pecans for extra crunch and flavor.
Spice Twist: Add a pinch of cinnamon or espresso powder for a warm or bold flavor boost.
Mini Cookies: Use a smaller scoop for bite-sized versions and reduce baking time by a few minutes.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the unbaked dough balls and bake them straight from the freezer, adding a minute or two to the bake time. Baked cookies can also be frozen and reheated briefly in a microwave or oven for that fresh-baked texture.

FAQs

1. Can I skip the coconut extract?

Yes, the coconut extract is optional and mainly enhances the coconut flavor. The cookies will still be delicious without it.

2. Can I use sweetened shredded coconut instead of flaked?

Yes, you can use shredded coconut, but the texture may be slightly finer. Either version works well.

3. Can I use a different type of chocolate?

Yes, you can substitute semisweet or white chocolate with milk, dark, or even caramel chips based on your preference.

4. How do I make these cookies more fudgy?

Avoid overbaking. The cookies should look slightly underdone in the center—they’ll firm up as they cool.

5. Can I refrigerate the dough before baking?

Yes, chilling the dough enhances flavor and texture. You can refrigerate it for up to 3 days before baking.

6. What kind of milk can I use?

Any milk will work, including dairy-free options like almond or oat milk.

7. Do I need a mixer for this recipe?

No, the recipe is designed to be made without a mixer. A simple whisk and spatula are all you need.

8. Can I double the recipe?

Yes, simply double all the ingredients and bake in batches. Just ensure you don’t overcrowd the baking sheets.

9. How can I make picture-perfect cookies?

After baking, press a few extra chocolate chips into the tops of the cookies while still warm.

10. Are these cookies good for gifting?

Absolutely. These cookies travel well and stay soft for days, making them ideal for gifting during the holidays or special occasions.

Conclusion

Chocolate Coconut Cookies are a decadent treat packed with layers of flavor and texture. With rich cocoa, chewy coconut, and melty chocolate chips, these cookies offer something for everyone. Easy to prepare and endlessly customizable, they’re a must-bake for any cookie lover looking to impress or indulge.

Chocolate Coconut Cookies

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Chocolate Coconut Cookies are indulgent, fudgy, and packed with cocoa, sweet coconut, and chocolate chips. They’re quick to make, don’t require a mixer, and offer a perfect balance of chewy and crispy textures.

Author: Amy
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a microwave-safe bowl, melt the butter and chopped semisweet chocolate in 30-second intervals, stirring until smooth. Stir in the brown and granulated sugars. Let cool slightly.
Mix in the egg, egg yolk, milk, and coconut extract if using.
In a large bowl, whisk together the flour, sifted cocoa powder, baking powder, and salt.
Stir the wet ingredients into the dry ingredients until just combined. The dough will be thick and sticky.
Fold in the semisweet and white chocolate chips, and 1/2 cup of the flaked coconut.
Using a medium cookie scoop, portion the dough into 1 1/2-tablespoon rounds and place on prepared sheets. Flatten slightly and top with remaining coconut.
Bake for 10–12 minutes or until the edges are set. Cool on baking sheet for 10 minutes before transferring to a wire rack.