Description
Delight in these easy chocolate coconut cookies that perfectly blend semisweet and white chocolate chips with rich cocoa and a hint of coconut. Crispy around the edges and soft in the center, these cookies are a delicious treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 4 tbsp unsalted butter
- 4 ounces semisweet chocolate, finely chopped
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tbsp milk
- ¼–½ tsp coconut extract (optional)
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ¼ cup Dutch-process cocoa powder
- ½ tsp baking powder
- ¼ tsp fine sea salt
Mix-ins and Toppings
- ½ cup semisweet chocolate chips
- ½ cup white chocolate chips
- ¾ cup sweetened flaked coconut (½ cup folded in dough, remaining sprinkled on top)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Melt Butter and Chocolate: In a microwave-safe bowl, melt the butter and finely chopped semisweet chocolate in 30-second intervals, stirring well after each until smooth. Stir in the light brown sugar and granulated sugar, then allow the mixture to cool slightly.
- Combine Wet Ingredients: Stir the egg, egg yolk, milk, and coconut extract (if using) into the cooled chocolate mixture until fully combined and smooth.
- Whisk Dry Ingredients: In a large separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and fine sea salt to distribute the leavening and cocoa evenly.
- Mix Dough: Pour the wet mixture into the dry ingredients and gently fold until just combined to avoid tough cookies. Then fold in the semisweet chocolate chips, white chocolate chips, and ½ cup of the flaked coconut.
- Form Cookies: Using a medium cookie scoop, drop 1½-tablespoon portions of dough onto the prepared baking sheets. Slightly flatten each ball and sprinkle the remaining flaked coconut on top, pressing gently to adhere.
- Bake: Bake for 10–12 minutes until the edges are set but the centers remain slightly soft for a chewy texture. Remove from the oven and cool on the baking sheets for 10 minutes before transferring the cookies to wire racks to cool completely.
- Store: Store cooled cookies in an airtight container at room temperature for up to 5 days. The dough or baked cookies can also be frozen for up to 3 months for later enjoyment.
Notes
- For a stronger coconut flavor, use the full ½ tsp coconut extract.
- Make sure not to overmix the dough to keep cookies tender and chewy.
- Press the coconut topping gently to help it stick during baking and enhance texture.
- Adapt sweetness by altering the ratio of light brown to granulated sugar as desired.
- Freeze cookie dough balls on a baking sheet before storing for easier portioning later.
