Double Chocolate Coconut Oatmeal Cookies

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Double Chocolate Coconut Oatmeal Cookies

Imagine sinking your teeth into a decadent cookie that combines the rich, velvety taste of chocolate with the tropical sweetness of coconut and the hearty texture of oats. These Double Chocolate Coconut Oatmeal Cookies are not just a treat; they're a culinary experience that will transport you to dessert paradise. Whether you're a chocolate lover, a coconut enthusiast, or simply someone who appreciates a perfect homemade cookie, this recipe promises to become your new obsession!

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 18 cookies

Ingredients

  1. 1 cup rolled oats
  2. 1/2 cup cocoa powder
  3. 1/2 cup coconut oil
  4. 1 cup brown sugar
  5. 1/2 cup chocolate chips
  6. 1/2 cup shredded coconut
  7. 1 tsp vanilla extract
  8. 1/2 tsp baking soda
  9. 1/4 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
  2. In a large mixing bowl, combine the rolled oats, cocoa powder, baking soda, and salt. Whisk together thoroughly to ensure even distribution of dry ingredients.
  3. In a separate microwave-safe bowl, melt the coconut oil until it becomes completely liquid. Allow it to cool slightly for 2-3 minutes.
  4. Add brown sugar and vanilla extract to the melted coconut oil. Stir until the mixture is smooth and well combined.
  5. Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or spatula until a consistent dough forms.
  6. Fold in the chocolate chips and shredded coconut, ensuring they are evenly distributed throughout the dough.
  7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie.
  8. Gently flatten each cookie mound with the back of a spoon or your fingertips to create a slightly rounded shape.
  9. Bake in the preheated oven for 12-15 minutes, or until the edges are set and the centers look slightly soft.
  10. Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Store in an airtight container at room temperature for up to 5 days. The cookies will maintain their rich chocolate and coconut flavor.

Tips

  1. Use room temperature ingredients for better mixing and consistent texture.
  2. Don't overmix the dough - this can lead to tough cookies.
  3. For extra chocolatey goodness, use high-quality cocoa powder.
  4. Make sure your coconut oil is melted but not hot when mixing.
  5. Use a cookie scoop for uniform cookie sizes and even baking.
  6. Allow cookies to cool completely to achieve the perfect chewy texture.
  7. For a gluten-free version, use certified gluten-free oats.
  8. Store cookies in an airtight container to maintain freshness.
  9. For a more intense coconut flavor, toast the shredded coconut before adding to the dough.
  10. Experiment with different chocolate chip varieties for unique flavor profiles.

Nutrition Facts

Calories: 180kcal

Carbohydrates: 22g

Protein: 2g

Fat: 11g

Saturated Fat: 8g

Cholesterol: 0mg

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