Imagine biting into a cookie so decadent, so perfectly balanced between rich chocolate and tropical coconut, that it instantly transports you to dessert paradise. These Soft Chocolate Coconut Cookies are not just another sweet treat – they're a mouthwatering experience that combines the deep, luxurious flavor of cocoa with the subtle, dreamy texture of shredded coconut. Whether you're a chocolate lover, a coconut enthusiast, or simply someone who appreciates an irresistible homemade cookie, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup shredded coconut
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar using an electric mixer. Beat on medium speed for 2-3 minutes until the mixture becomes light and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture. Mix on low speed until fully incorporated and smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the shredded coconut using a spatula, ensuring it is evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie slightly with the back of a spoon or your fingertips to create a uniform shape.
- Bake in the preheated oven for 9-11 minutes. The cookies should look set but still soft in the center.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your butter is truly softened but not melted – this ensures the perfect cookie texture.
- Don't overmix the dough, as this can lead to tough cookies. Mix just until ingredients are combined.
- Use a cookie scoop for uniform cookie sizes, which helps ensure even baking.
- For extra indulgence, consider adding a sprinkle of sea salt on top before baking to enhance the chocolate flavor.
- Let the cookies cool completely before storing to prevent them from becoming soggy.
- For maximum freshness, store in an airtight container and enjoy within 5 days.
- If you want a more intense coconut flavor, toast the shredded coconut lightly before adding to the dough.
- Room temperature ingredients blend more smoothly, so take your egg and butter out of the refrigerator 30 minutes before baking.
Nutrition Facts
Calories: 106kcal
Carbohydrates: 14g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 17mg
