Description
These Chocolate Coconut Cookies combine rich semisweet chocolate chunks and chips with shredded coconut for a deliciously chewy and crunchy treat perfect for any occasion.
Ingredients
Units
Scale
Ingredients
- 8 ounces semisweet chocolate (chopped into chunks)
- 1/4 cup butter (unsalted)
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1 cup shredded coconut (sweetened or unsweetened, packed)
Instructions
- Preheat oven: Preheat oven to 350˚F. Line a baking sheet with parchment paper.
- Melt chocolate: Heat chopped chocolate and butter in the microwave, stirring every 30 seconds until just melted.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Beat eggs and sugar: In the bowl of an electric mixer, beat eggs, brown sugar, and vanilla until fluffy.
- Add melted chocolate: Mix in melted chocolate.
- Combine flour mixture: Add in flour mixture until just combined.
- Stir in chips and coconut: Stir in chocolate chips and ½ cup shredded coconut.
- Shape cookies: Using a medium cookie scoop (1 1/2 tablespoons), place cookie dough balls onto prepared baking sheet 2 inches apart. Gently press a pinch of coconut onto the top of each cookie.
- Bake: Bake cookies for 10-12 minutes. Cookies will have a shiny crackled surface.
- Cool: Cool on baking sheet for 10 minutes then transfer to a wire rack to cool completely.
- Store: Store at room temperature in an airtight container for up to 5 days.
Notes
- Cookies will have a shiny crackled surface when baked.
- Store at room temperature in an airtight container for up to 5 days.
