Coconut Cookies
Made with shredded coconut and dipped in chocolate, these chewy coconut cookies are perfect for dessert or a sweet snack!
Servings: 8 cookies
Calories: 286kcal
Ingredients
For the Coconut cookies
- 150 g Unsalted butter room temperature
- 150 g Granulated sugar
- 1 Egg room temperature
- 1 teaspoon Vanilla extract
- 125 g All purpose flour
- 90 g Unsweetened shredded coconut
- 1 Teaspoon Salt
- 1 Teaspoon Baking soda
For the chocolate decoration
- 100 g Semi-sweet chocolate eg. Lindt or Callebaut
- Unsweetened shredded coconut
Instructions
Coconut Cookies
- Mix in the egg and vanilla, just until combined.
- Mix flour, shredded coconut, salt, and baking soda together, then add the mixture to the wet ingredients. Fold together with the help of a rubber spatula just until combined. Do not overmix.
- Prepare 2 baking pans with parchment paper.
- Divide the dough into 8 equal balls (using a digital scale is handy or use an ice cream scooper) and place them onto the parchment paper, leaving enough space between them to be able to spread. Chill them for an hour.
- I recommend baking four cookies at once as they will spread during baking, however, once they are baked and still hot, you can tighten them up with the help of a cookie cutter.
- Pre-heat oven to 175 C / 347°F (no fan).
- After one hour of chilling time, bake the cookies for 18 minutes.
- Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a cooling rack. The cookies will further set as they cool.
- Once the cookies are cooled, melt the chocolate in the microwave or over a double-boiler. Dip half of each cookie into the melted chocolate, then lay them on a sheet of baking parchment and sprinkle with some shredded coconut.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Notes
INGREDIENT NOTES:
- Measure your ingredients with a digital scale for accuracy.
- Use room temperature ingredients, e.g., egg and butter.
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details or the science behind baking.
- Do not overmix the dough when adding the dry ingredients. Only fold it until thoroughly combined.
- Respect the chilling time in the cookie recipe, do not skip it, or the cookies might end up very flat.
- The cookies will spread in the oven due to the coconut working differently vs. flour-based cookies do. While the cookies are still warm and before they have set, you can hold the cookie cutter around each cookie and make circular movements to manipulate their shape. This will tighten the cookies, making them perfectly round.
- Try not to overbake your cookies if you prefer them fudgy and gooey.
Nutrition
Calories: 286kcal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 351mg | Potassium: 34mg | Fiber: 1g | Sugar: 25g | Vitamin A: 399IU | Calcium: 11mg | Iron: 1mg
