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.
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
Add dark or milk chocolate chunks for extra richness.
Mix in chopped nuts like macadamia or pecans for crunch.
Try a pinch of cinnamon or espresso powder for flavor depth.
Use a smaller scoop for mini cookies and reduce baking time slightly.
Find it online: https://chocolatecoveredamy.com/chocolate-coconut-cookies/