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Chocolate Coconut Cookies

A delightful treat combining rich chocolate and sweet coconut in a chewy, soft cookie, perfect for family gatherings or a cozy evening at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 day
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Forms the backbone of your cookies, providing tenderness.
  • 1/2 teaspoon baking soda Helps cookies rise slightly for a perfect chewy bite.
  • 3/4 teaspoon baking powder Ensures cookies have a light and airy quality.
  • 1/4 teaspoon salt Enhances the sweetness of the chocolate and coconut.
Wet Ingredients
  • 3/4 cup confectioners' sugar (divided) Adds sweetness and helps create frosting.
  • 1/4 cup butter (softened) Provides a rich, buttery flavor.
  • 6 ounces dark chocolate (melted) Brings depth and richness to the cookies.
  • 3 large eggs (lightly beaten) Act as a binding agent providing moisture.
  • 1/4 cup granulated sugar Adds sweetness and contributes to texture.
  • 8 ounces cream cheese Creates a creamy frosting that enhances cookies.
  • 1 cup sweetened coconut flakes (divided) Gives each cookie a delightful crunch.

Method
 

Preparation
  1. Combine the all-purpose flour, baking soda, baking powder, and salt in a small bowl. Set aside.
  2. In a separate large bowl, cream together 3/4 cup of confectioners' sugar and softened butter until smooth.
  3. Melt the dark chocolate and add it to the creamed mixture, mixing until well combined.
  4. Add lightly beaten eggs and granulated sugar to the chocolate mixture, blending until smooth.
  5. Gradually add the flour mixture to the wet ingredients, mixing gently until well combined.
Chilling and Baking
  1. Cover the dough with plastic wrap and refrigerate overnight.
  2. Preheat the oven to 350°F (175°C).
  3. Line two cookie sheets with parchment paper.
  4. Spoon the chilled dough onto the prepared sheets in 1-inch balls, spacing them 2 inches apart.
  5. Bake for 8 to 10 minutes until tops no longer look wet.
  6. Cool on the sheet for 5 minutes before transferring to a cooling rack.
Frosting and Serving
  1. Mix cream cheese with the remaining 1/4 cup of confectioners' sugar until creamy.
  2. Spread the coconut cream cheese mixture over each cooled cookie.
  3. Sprinkle the remaining coconut flakes over the frosting and press gently.
  4. Serve and enjoy with tea or coffee!

Notes

Ensure butter is softened for easy mixing. You can add chocolate chips or nuts for variations. Keep an eye on baking time as ovens may vary.