Chocolate Dipped Coconut Cookies

chocolate dipped coconut sugar cookie on brown parchment paper.

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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!


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)


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.



I used a medium sized circle cookie cutter. If you’re using a larger cutter you’ll get a smaller batch of cookies.