YOOOOOOOOOO! These cookies are not low fat… but they ARE delicious!
Let’s get to it, shall we?
Chocolate Coconut Cookie Ingredients:
- 1/2 cup butter (softened)
- 1 cup brown sugar
- 1 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup chocolate chips
- 1 cup sweetened shredded coconut
- 1/3 cup bittersweet or unsweetened chocolate powder (optional but highly recommended — these babies were way TOO sweet without it; the cocoa powder brings the flavor down to more traditional cookie levels of sweet as well as giving them that pleasant brown color)
If you’re interested, we got our best results using Ghirardelli 100% Unsweetened Ground Cocoa (Amazon affiliate link; opens in a new tab) for the ground baking chocolate. It had the most pleasing flavor profile and the silky smooth texture blends exceptionally well.
Chocolate Coconut Cookie Baking Instructions:
STEP ONE:
Mix all of the “wet” stuff together (eggs, vanilla, softened butter) in a normal bowl or a large cup and set them aside for a sec.
Then, mix together the dry stuff (white sugar, brown sugar, baking soda, baking powder, chocolate powder) in a metal mixing bowl until it’s well-blended.
Note: Don’t add in your shredded coconut or chocolate chips yet!
STEP TWO:
Add the wet stuff to the dry stuff and mix it all together.
NOW add in the chocolate chips and shredded coconut. Or, have someone else add them in if you jumped ahead and were already hand-mixing things and got too sticky.
STEP THREE:
Stir in the chocolate chips and shredded coconut to your cookie dough mixture using CLEAN hands. Really get in there! Though, uh, seriously… CLEAN hands, okay? Or clean and gloved if you’re able. Cooking stuff in the oven at high heat kills a lotta germs, true, but why ask for trouble (or skeeve the people you wanna offer cookies to) by being gross, right?
STEP FOUR:
Cover the mixed dough with plastic wrap and refrigerate it for at least 2 hours. More time is great but two hours was the minimum time needed to achieve excellence.
You can bake them sooner but the flavors don’t mesh as yummily and they don’t hold their form very well. Like… if you’re going for “well, uh, they’re edible” just for your own personal snackage then do what you gotta do. But, if you want them to be plate of “Welcome to the Neighborhood” cookies or Christmas platters then wait the extra 120 minutes, please!
STEP FIVE:
Preheat your oven to 350 degrees.
STEP SIX:
Roll the cookie dough into a bunch of round balls (about 1 tbsp’s worth of dough per ball). They’ll look like cookie meatballs!
Place the cookies onto a cookie/baking sheet, about 12 per sheet. Bake for 10 minutes.
STEP SEVEN:
When you first pull them out of the oven, the cookies will seem like they’re really soft (too soft!!) but they’ll firm up if you let them rest for 3-5 minutes. So long as the edges seem firm-ish, they’re done. They just need to rest for a minute and then they’ll be firm enough to hold their form while being pleasingly chewy.
You can try eating them sooner, but all the chocolate in ‘em gets pretty dang molten, so be SUPER CAREFUL not to burn yourself!
Makes about 24 cookies.
Chocolate Coconut Cookies Backstory:
My mom bought a bag of sweetened shredded coconut for something else and it needed to be used up before it expired. Similarly, my husband (Frank Spear) bought powdered baking chocolate for something else and also had leftovers.
Originally, I started out trying to make cookies with the near-expiration sweetened shredded coconut to use it up but I was like “Gak!” because it turned out REALLY sweet (some folks might prefer them that way but stuff that’s TOO sweet makes my brain throb in a bad way) and that’s when Frank suggested adding in the baking chocolate. It was the perfect addition!
These are actually double chocolate coconut cookies now that I think about it! Hah!
Anyway, that’s the backstory on these cookies. Basically, we were just trying to not waste various ingredient odds and ends and ended up making something delicious! Hahaha.
Has that ever happened to you? What did you end up creating with leftover ingredients? Let me know in the comments’ section below!
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