Name: Chocolate Coconut Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24 servings
Cuisine: American
Ingredients: . Butter and Chocolate Mixture; 4 tablespoons unsalted butter; 4 ounces semisweet chocolate ((finely chopped)); . Sugars; 1/2 cup light brown sugar; 1/4 cup granulated sugar; . Eggs and Dairy; 1 large egg ((at room temperature)); 1 large egg yolk ((at room temperature)); 1 tablespoon milk ((any kind)); ¼ to ½ teaspoon coconut extract ((optional*)); . Dry Ingredients; 1 ¼ cups all-purpose flour; 1/4 cup Dutch-process cocoa powder ((sifted)); 1/2 teaspoon baking powder; 1/4 teaspoon fine sea salt; . Chocolate and Coconut; 1/2 cup semisweet chocolate chips (**); 1/2 cup white chocolate chips (**); 3/4 cup sweetened flaked coconut ((divided))

Get ready to indulge in the delightful world of Chocolate Coconut Cookies! These treats are a heavenly combination of rich chocolate and tropical coconut that will brighten your day. Let’s dive into the baking magic!

Tips for Success

Be sure to let the chocolate mixture cool slightly before adding the eggs; this prevents them from cooking. And trust me, folding in the chocolate chips and coconut is the most satisfying part!

Why You’ll Love It

These cookies are not only delicious but also customizable with your favorite chocolate combinations. Plus, they can be made ahead for those busy days!

Ingredients

Instructions

Prepare for Baking:
Step 1

- Preheat oven: Preheat oven to 350°F. Line baking sheets with parchment paper.
Step 2

- Melt Chocolate and Butter: In a microwave-safe bowl, heat the butter and chocolate in 30-second bursts, stirring between each burst, until melted and smooth. Stir in the sugars. Allow to cool until just warm before stirring in the egg, egg yolk, milk, and coconut extract.
Step 3

- Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Dough will be thick and slightly sticky. Fold in semisweet chocolate chips, white chocolate chips, and ½ cup (43 grams) coconut.
Step 4

- Form Cookies: Using a medium spring-loaded cookie scoop, drop dough by 1 1/2-tablespoon rounds onto prepared baking sheets. Flatten each ball slightly. Add a sprinkling of remaining coconut to each ball, pressing into the dough slightly.
Step 5

- Make Ahead: MAKE AHEAD: At this point, the prepared dough balls can be well wrapped in plastic and stored in the fridge for up to 3 days to intensify the coconut flavor and fudgy texture. Bake directly from the fridge.
Step 6

- Bake Cookies: Bake for 10-12 minutes, or until cookies are set. Let cool on baking sheets for 10 minutes before removing cookies to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 5 days.

Nutrition

Calories: 180, Fat: 8g, Carbs: 25g, Protein: 2g

Cooking techniques

This recipe involves melting chocolate and butter, which can be done easily in the microwave. Make sure to stir frequently to avoid burning.

Variations or substitutions

Feel free to substitute different types of chocolate or add nuts for extra texture. You can also use unsweetened coconut if you prefer less sweetness.

Storage tips

Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh and delicious.

Notes

For a richer coconut flavor, you can increase the amount of coconut extract. Just remember, a little goes a long way!