Double Chocolate Coconut Cookies
Indulge your sweet tooth with these irresistible Double Chocolate Coconut Cookies, the perfect marriage of rich, velvety chocolate and tropical coconut sweetness. Made with a decadent dough of unsweetened cocoa powder and semisweet chocolate chips, these cookies boast a double dose of chocolate goodness in every bite. Sweetened shredded coconut adds a chewy texture and a hint of paradise, while a soft, melt-in-your-mouth center makes them utterly addictive. Ready in just 25 minutes from start to finish, these crowd-pleasers are ideal for holiday cookie exchanges, after-dinner treats, or anytime indulgence. With their irresistible flavor and gourmet vibe, these cookies are sure to become a family favorite!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups semisweet chocolate chips
- 1 cup sweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand or stand mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt to ensure they are evenly combined.
Gradually add the dry mixture to the wet mixture, mixing just until combined. Avoid overmixing.
Fold in the chocolate chips and shredded coconut until evenly distributed throughout the dough.
Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake each batch in the preheated oven for 9-11 minutes, or until the edges are set but the centers look slightly soft. Avoid overbaking for a chewy texture.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 18.5 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
