These cookies are a soft baked coconut sugar cookie dipped in dark chocolate and then dusted with toasted coconut crumbs. If you’re looking to bake a cookie that looks like you bought them from a bakery these are IT!
These cookies are perfect for the people who love the flavor of coconut, but not the texture. I’ve never been a fan of the texture of fresh coconut. I’m sure some of you can relate to me when you’re looking through the box of assorted chocolates and you bite into one that you think will be a decadent little morsel and it winds of being…the coconut one.
Love the flavor, but that mealy grainy texture is just not for me. So when I set out to create a chocolate coconut inspired cookie I’m all about getting the delicious flavor without the less than desirable texture.
With these cookies I accomplish that in two ways! First, the sugar cookie is flavored just with some coconut extract. Second, instead of simply toasting the shredded coconut and adding it to the dark chocolate I pulse the toasted coconut pieces to create a fine powder, similar to graham cracker crumbs. The results is this incredible warm and rich toasted coconut flavor that’s easy to chew!
HOW TO MAKE PERFECT SUGAR COOKIES
If you know me, you know my cookies absolutely have to be chewy and soft baked. So it’s no exception when I set out to make a type of sugar cookie it’s soft baked all the way! A few things to help get the ideal coconut sugar cookie texture.
First, adding a little cornstarch to the dough helps these retain their shape to keep that beautifully round sugar cookie.
Second, chill the dough for 30 minutes before baking these. I know it’s SO hard to wait since most of the time when you’re baking cookies it’s because you want them NOW. But chilling the dough will make sure these don’t spread thin and crispy plus chilled dough is way easier to roll and cut.
Last, don’t roll the dough too thin! I like to keep my cookies just under 1/2″ in thickness so you’ll really get a chewy soft cookie. Too thin and you’ll wind up with a crispier cruncher cookie…no thanks!
For the melted dark chocolate you can either use dark chocolate morsels, or I prefer buying a bar of dark chocolate. If you’re buying the bar choose one that’s either 70%, 72%, or 78% cacao. This rich cocoa flavor will be the perfect pairing to the sweeter coconut and sugar cookie. You’ll need either about 1/2 cup of morsels or 3/4 of the bar.
And last let’s talk about this toasted coconut crumb. I seriously can’t get enough of this, and it’s easy to make! Just add 1/4″ cup of shredded coconut onto a baking sheet and bake for 4 and 1/2 minutes at 325 degrees. Stir, then bake for another minute up to 90 seconds.
Allow it to cool a bit then add it to a blending device or food processor. You want to create almost like a fine powder. Wait til you taste these….the sweet toasted coconut with rich dark chocolate is one of my favorite flavor combinations at the moment!
If you like these coconut cookies, you’ll LOVE my no bake coconut cheesecake!
And for more cookie inspiration try some more of my favorite recipes!
Lemon sugar cookies
Chocolate peanut butter swirl cookies
Apple pie cookies
S’mores cookies
Chocolate Dipped Coconut Cookies
A soft baked and chewy coconut sugar cookie dipped in dark chocolate and toasted coconut crumbs. If you want a cookie that looks like it came from a bakery these are it!
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 18 cookies
- Category: Cookies
- Method: Bake
- Cuisine: American
Ingredients
3/4 cup all purpose flour
5 tablespoons butter, softened
1/2 cup white sugar
1 and 1/2 teaspoon coconut extract
1 teaspoon corn starch
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/4 cup shredded coconut
Melted dark chocolate for dipping (you’ll need either 1/2 cup of morsels or 3/4 of a bar of dark chocolate…make sure the bar is between 70%-76% cacao)
Instructions
1. Preheat the oven to 325 degrees. Add the shredded coconut to a baking sheet in an even layer. Bake for 4 and 1/2 minutes, stir, then bake for another minute – 90 seconds until nice and browned. Allow to cool, then add to a blending device or food processor and pulse into a powder. Pour into a bowl and set aside for later.
2. Cream the butter with the white sugar. Add in the egg and coconut extract and beat just until combined.
3. In another bowl, mix the flour with the salt, baking soda, and corn starch.
4. Pour the dry ingredients into the wet and stir to combine, using your hands if needed to gently incorporate all of the dry mix. Place in the fridge to chill for 30 minutes.
5. Preheat oven to 350 degrees. Lightly flour your surface and rolling pin. Gently mold the cookie dough into a large ball then separate in half to make it easier to work with. Roll out the first cookie dough ball then use a circular cutter to cut the cookies, and add to a parchment paper lined baking sheet. (See post above for my ideal cookie thickness). Repeat until all of the dough has been cut into cookies. If you need to bake in batches, return the dough to the fridge to stay chilled in between batches.
6. Bake the cookies for 10 minutes, then remove to a plate to cool.
7. Once the cookies have cooled, melt the dark chocolate (you’ll need either 1/2 cup of dark chocolate morsels of 3/4 of a dark chocolate bar). Dip the cookies halfway into the chocolate, then place on a baking rack. Sprinkle with the toasted coconut.
The chocolate will set leaving at room temperature, or to speed things along you can pop them in the fridge for about 10 minutes.
Notes
I used a medium sized circle cookie cutter. If you’re using a larger cutter you’ll get a smaller batch of cookies.
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