Easy Chocolate Coconut Cookies
Soft, chewy, and loaded with chocolate and coconut, these cookies are easy to bake and perfect for snacks, dessert, or holiday treats.
Ingredients
- 4 tbsp tbsp
- 4 ounce 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)
- 1 ¼ cups all-purpose flour
- ¼ cup Dutch-process cocoa powder
- ½ tsp baking powder
- ¼ tsp fine sea salt
Mix-ins:
- ½ cup semisweet chocolate chips
- ½ cup white chocolate chips
- ¾ cup sweetened flaked coconut
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a microwave-safe bowl, melt the butter and semisweet chocolate in 30-second bursts, stirring until smooth. Stir in brown sugar and granulated sugar. Let cool slightly.
- Stir in the egg, egg yolk, milk, and coconut extract (if using) until smooth.
- In a separate large bowl, whisk together flour, cocoa powder, baking powder, and sea salt.
- Pour the wet mixture into the dry ingredients and fold gently until just combined. Then fold in semisweet chocolate chips, white chocolate chips, and ½ cup coconut.
- Using a medium cookie scoop, drop 1½-tablespoon balls of dough onto baking sheets. Flatten slightly and sprinkle the remaining coconut on top, pressing gently.
- Bake for 10–12 minutes, until edges are set but centers are slightly soft. Cool on baking sheets for 10 minutes before transferring to wire racks.
- Store in an airtight container at room temperature for up to 5 days or freeze dough/cookies for up to 3 months.
Notes
- Make-Ahead: Refrigerate dough up to 3 days to intensify flavor and fudgy texture.
- Optional: Coconut extract enhances the tropical flavor.
- Texture Tip: Slightly underbaking gives a soft, chewy center.