Chocolate Coconut Bliss Cookies are rich, chewy, and deeply chocolaty, with sweet shredded coconut folded into the dough and sprinkled on top. They have the fudgy texture of a brownie cookie and the classic chocolate-coconut flavor that makes every bite taste like a soft, homemade candy bar cookie.
Why you’ll love this recipe
If you love the combination of chocolate and coconut, these Chocolate Coconut Cookies are an easy dessert to add to your baking list. The cookies are soft in the center, slightly crackled on the outside, and packed with chocolate flavor from both melted semisweet chocolate and chocolate chips.
The shredded coconut adds a chewy texture that balances the fudgy chocolate dough beautifully. Some of the coconut is mixed right into the batter, while more is pressed onto the tops before baking. As the cookies bake, the topping lightly toasts and gives each cookie a pretty finish and extra coconut flavor.
This recipe is also quick and practical. The dough comes together with simple baking ingredients, and the cookies bake in just 10 to 12 minutes. From start to finish, you can have a batch of homemade chocolate coconut cookies ready in about 25 minutes, making them a great choice for weeknight baking, dessert trays, lunchbox treats, or care packages.
These chewy brownie-style cookies are especially good for coconut lovers because the coconut is present without overwhelming the chocolate. Each bite is moist, rich, and satisfying, with little pockets of melted chocolate chips throughout the cookie.
Ingredients
These chocolate coconut cookies use pantry-friendly baking ingredients. Semisweet chocolate and butter are melted together to create the fudgy base. Flour, baking powder, and salt give the cookies structure, while eggs and brown sugar help create a soft, chewy texture. Vanilla extract adds warmth, chocolate chips add extra richness, and shredded coconut brings the signature flavor and bite.
Instructions
This is a simple overview of the method. The full recipe with exact measurements and detailed steps is included in the recipe card below.
- Melt the chopped chocolate and butter together in the microwave, stirring often until smooth.
- Combine the dry ingredients in one bowl, then beat the eggs, brown sugar, and vanilla until fluffy.
- Mix in the melted chocolate, then add the flour mixture just until combined.
- Stir in the chocolate chips and part of the shredded coconut.
- Scoop the dough onto a parchment-lined baking sheet, spacing the cookies about 2 inches apart.
- Gently press a small pinch of coconut onto the top of each dough ball.
- Bake until the cookies have shiny, crackled tops and soft centers.
Storage
Store Chocolate Coconut Cookies at room temperature in an airtight container for up to 5 days. Let the cookies cool completely before storing so that excess steam does not soften the tops too much. For the best texture, place the cookies in a single layer or separate layers with parchment paper.
If you plan to pack or ship these cookies, wrap pairs of cookies with their bottoms together in plastic wrap, then place them in an airtight container or zip-top bag. For shipping times longer than a few days, vacuum sealing helps maintain freshness.
Tips
- Sweetened or unsweetened shredded coconut can be used. Sweetened coconut helps the cookies stay chewy a little longer because it contains more moisture.
- Use the chocolate you enjoy most. Semisweet chocolate gives a balanced flavor, but dark, milk, or white chocolate chips can also be used depending on your preference.
- Do not overbake. The cookies should look shiny and crackled on top, but they will continue to set as they cool on the baking sheet.
- For evenly sized cookies, use a medium cookie scoop that holds about 1 ½ tablespoons of dough.
- Press the coconut topping gently into the dough so it stays in place as the cookies spread slightly in the oven.
Related recipes
Chocolate Loaf Cake is a quick and easy chocolate bake that works well for breakfast, snacks, or dessert.
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Chocolate Chip Mocha Cookies are chewy cookies with crisp edges and a coffee-friendly flavor.
Chocolate Marble Pound Cake, made in mini loaves, is a thoughtful option for gifts and care packages.
Chocolate Hobnobs are crunchy oatmeal cookies coated with chocolate.
Chocolate Mint Sandwich Cookies are crisp, sweet treats filled with melted chocolate and mint.
Cranberry White Chocolate Cookies combine chewy and crunchy textures with sweet white chocolate and tart cranberries.
These Chocolate Coconut Bliss Cookies are ideal for anyone who enjoys rich chocolate desserts with a chewy coconut twist. They are easy enough for everyday baking but special enough to share on a cookie platter.
Chocolate Coconut Cookies
Ingredients
- 8 ounces semisweet chocolate chopped into chunks
- ¼ cup unsalted butter
- ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 ½ cups semisweet chocolate chips
- 1 cup shredded coconut sweetened or unsweetened, packed
Instructions
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Preheat the oven to 350˚F. Line a baking sheet with parchment paper.
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Place the chopped chocolate and butter in a microwave-safe bowl. Heat in short intervals, stirring every 30 seconds, until just melted and smooth.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In the bowl of an electric mixer, beat the eggs, brown sugar, and vanilla until fluffy.
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Mix in the melted chocolate mixture.
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Add the flour mixture and mix only until combined.
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Stir in the chocolate chips and ½ cup of the shredded coconut.
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Using a medium cookie scoop, about 1 ½ tablespoons, place dough balls on the prepared baking sheet 2 inches apart. Press a small pinch of the remaining coconut onto the top of each cookie.
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Bake for 10 to 12 minutes, until the cookies have shiny, crackled tops.
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Cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.
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Store at room temperature in an airtight container for up to 5 days.
Notes
- Sweetened coconut helps the cookies remain chewy slightly longer, but unsweetened coconut also works well.
- Dark, semisweet, milk, or white chocolate chips may be used to adjust the flavor.
- For packing, double wrap pairs of cookies with their bottoms together, then place them in an airtight container or zip-top bag.
Nutrition
| Carbohydrates: 22g
| Protein: 2g
| Fat: 10g
| Saturated Fat: 6g
| Trans Fat: 1g
| Cholesterol: 26mg
| Sodium: 68mg
| Potassium: 113mg
| Fiber: 1g
| Sugar: 16g
| Vitamin A: 111IU
| Vitamin C: 1mg
| Calcium: 27mg
| Iron: 1mg
First Published: July 30, 2014. Last Updated: October 27, 2022. Updated with additional information, improved photos, and a better reader experience.
