Chocolate Coconut Cookies
Chocolate Coconut Cookies are soft and chewy eggless coconut cookies packed with shredded coconut and gooey chocolate chips. This coconut chocolate cookie recipe makes 9 cookies – perfect for when you want small batch cookies.
Pairing together chocolate and coconut is a heavenly match in the dessert world. After all, there are two famous candy bars with those flavor combinations.
And if you haven’t tried that pairing with my coconut milk hot chocolate or these Chocolate Coconut Cookies, you’re missing out!
They’re soft and chewy coconut chocolate cookies studded with shredded coconut and chocolate chips. And because they’re also rich and decadent, they’re perfect for dunking into a glass of milk.
My recipe is different (and better) than most because they’re eggless coconut cookies. Given the prices of eggs these days, we need all the help we can get making eggless desserts.
Plus this coconut chocolate cookie recipe makes less than a dozen cookies, perfect for when you want small batch cookies.
Ingredients For Chocolate Coconut Cookies
Here’s what you need to make your small batch cookies with chocolate and coconut:
- Flour: Helps bind the dough together
- Cocoa powder: Adds an intensified chocolate flavor in addition to the chocolate chips
- Baking soda: Helps the cookies spread and rise
- Salt: Flavors the cookie dough so it isn’t bland
- Butter: Helps create a tender cookie texture as well as helps the dough spread
- Granulated sugar: Helps the cookies spread as well as gives them crispy edges
- Brown sugar: Adds moisture and a soft chewy texture
- Milk: Instead of egg, use milk to bind the dough together
- Coconut and vanilla extracts: Flavors the cookies
- Chocolate chips: Adds some chocolate gooeyness to every bite
- Shredded coconut: Can’t have coconut cookies without coconut!
What is coconut extract?
Coconut extract is very similar to making homemade vanilla extract where you soak coconut meat in alcohol.
This helps add more coconut flavor without worrying about the ratio of dry to wet ingredients.
I know, I know. You hate buying specialty ingredients. But I promise you – without it, the coconut flavor may be too subtle.
Once you finish baking your cocoa coconut cookies, make my small coconut cake or coconut cupcakes with coconut frosting with your coconut extract.
How To Make Chocolate Coconut Cookies
Ready to make your cookies with chocolate and coconut? Here’s how:
- Mix together flour, cocoa powder, baking soda, and salt.
- Beat together butter, sugar, and brown sugar until creamy.
- Add milk, coconut extract, and vanilla extract.
- Stir in flour mixture, chocolate chips, and coconut.
- Scoop into 1 + 1/2 inch tablespoon balls.
- Bake at 350F for 8-10 minutes or until edges are set. Cool 5 minutes before transferring to a cookie sheet.
Store in an airtight container for up to 1 week.
Not in the mood for chocolate? Check out my Coconut Cookie Bars with Coconut Frosting or Brown Sugar Coconut Cookies instead!
More Chocolate Cookie Recipes
- Chocolate Cream Cheese Cookies
- Chocolate Sugar Cookies
- Flourless Chocolate Cookies
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 1/4 cup (4 tablespoons or 2 ounces) unsalted butter, softened
- 2 tablespoons granulated sugar
- 2 tablespoons packed brown sugar (soft and moist, not dry and crumbly)
- 1 tablespoon whole milk
- 1/2 teaspoon coconut extract
- 1/4 teaspoon vanilla extract
- 1/4 cup semisweet chocolate chips
- 1/4 cup sweetened shredded coconut
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- In a medium bowl, sift together the flour and cocoa powder then stir in the baking soda and salt.
- In a large mixing bowl on medium speed (with paddle attachment if using stand mixer), beat together the butter, sugar, and brown sugar until light and creamy, about 1 minute.
- Scrape down the bowl then beat in the milk, coconut extract, and vanilla.
- Turn the speed down to low then gradually beat in the flour mixture until a dough forms. Add the chocolate chips and coconut.
- Using a #40 cookie scoop or by hand, roll the dough into 1 + 1/2 tablespoon balls and place onto cookie sheet. Bake 8-10 minutes or until edges are set and the tops look done. Cool for 5 minutes then carefully remove to a cooling rack to finish cooling.
Store cookies in an airtight container at room temperature for up to 1 week. - Looking for more egg free cookie recipes? Check out my Coconut Cookie Bars, Cheesecake Cookies and Oreo Cheesecake Cookies
Chocolate Coconut Cookies
Chocolate Coconut Cookies are soft and chewy eggless coconut cookies packed with shredded coconut and gooey chocolate chips. This coconut chocolate cookie recipe makes 9 cookies - perfect for when you want small batch cookies.
Ingredients
Instructions
Notes
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First published September 18, 2014
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