These chocolate coconut cookies are rich, fudgy and chewy. The recipe is packed with coconut and chocolate, making them super moist and rich.
Chocolate Coconut Cookies: Why You’ll Love this Recipe
- Chocolatey & Sweet: Enjoy a guilt-free indulgence of rich dark chocolate and sweet coconut.
- Easy Baking: The batter whips up in minutes, with just a bowl and a spoon.
- On the East Coast, we call these fudgy chocolate coconut cookies “Macaroons” (totally unrelated to French Macarons, although I’m sure that’s how they originated). There are baked and no-bake versions, but I love the brownie-like chewy texture this baked version (if you want a no-bake treat, try my no-bake cherry cheesecake bars) .
Gather Your Chocolate Coconut Cookie Ingredients
- Dark Chocolate: Rich and decadent, this provides the base of flavour for the cookies.
- Unsweetened Shredded Coconut: Adds texture, sweetness, and body to the cookies.
- Cocoa Powder: Enhances the chocolate flavour and colour.
- Sugar: For a touch of sweetness.
- Kosher Salt: Enhances all of the other flavours without making it too salty.
- Pure Vanilla Extract: Brings out all the warm notes in baking desserts.
- Egg Whites: Binds all of the ingredients together and gives them structure so they hold their shape when baking (see best egg substitutes here) .
Grab these Tools
- Mixing Bowls: Get stirring with a large bowl to mix your ingredients together.
- Measuring Cup: Measure out all your ingredients accurately – recipe success depends on it!
- Parchment Paper: Protect your cookie sheets from sticking with parchment paper for clean removal.
- Cookie Sheet: Bake your cookies evenly to perfection on a sturdy baking sheet.
How to make Chocolate Coconut Cokies: Step-by-Step Directions
- Preheat Oven: Set your oven to 325°F before you start mixing your ingredients.
- Melt Chocolate & Stir in Remaining Ingredients: Melt the dark chocolate in a microwave safe bowl or over a saucepan of simmering water. Then stir in coconut flakes, cocoa powder, sugar, salt, vanilla extract and egg whites until combined.
- Mound on Cookie Sheet & Bake: Using heaping spoonfuls portion out mounds onto parchment lined cookie sheets before baking for 12 to 15 minutes until just set but still soft with a few cracks on top.
- Let Cool Completely Before Moving: Let cool completely on pan before trying to move – they will firm up as they sit.
- Be sure to take them out of the oven while they’re still soft and slightly underdone – they’ll firm up on the pan as they cool. Also, they barely spread, so feel free to jam them all on one baking sheet.
- With such a simple cookie, the results will only be as good as the ingredients that went in, so use good chocolate. It doesn’t have to be super fancy, just something you like eating – preferably not chocolate chips (save those for mint chocolate cookies).
Chocolate Coconut Cookies
- 5 oz good quality dark chocolate (60-70%) (by weight)
- 1 ½ cups unsweetened shredded coconut
- ¼ cup cocoa powder
- ¾ cup sugar
- ½ tsp kosher salt
- 1 tsp pure vanilla extract
- 3 egg whites
- Preheat oven to 325ºF.
- Melt chocolate in a large microwave-safe bowl on 50% power for 2 minutes. Let stand 5 minutes, then stir to finish melting. Return to microwave at 50% power for 30 seconds if needed. (Alternatively, melt chocolate in a heat-proof bowl over a saucepan of simmering water.)
- Stir in remaining ingredients, using your hands if needed. Mound onto parchment-lined cookie sheets by heaping tablespoonfuls. Bake for 12-15 minutes, until just set (a few cracks, slightly matte in appearance but still very soft). Let cool completely on pan before trying to move – they will firm up as they sit.
Last Updated on April 18, 2023 by Jennifer Pallian BSc, RD