Double Chocolate Coconut Cookies

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) .

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.

Pro tips

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).

Last Updated on April 18, 2023 by Jennifer Pallian BSc, RD