These Chocolate Dipped Coconut Cookies are perfect for coconut lovers with a soft chewy cookie filled full of coconut, dipped in sweet chocolate, then topped with toasted coconut. A delicious treat to enjoy and share.
Soft Coconut Cookie
What is it about chocolate that makes it taste so amazing with other flavors? As you can tell by my dessert recipes like Peanut Butter Pretzel M&M Cookies or Puppy Chow Chex, I am a big fan of chocolate and peanut butter together. But what I love just as much is combining chocolate with coconut. Something about chocolate brings out all the extra sweetness of coconut and makes it irresistible.
So naturally I had to create a cookie that has both chocolate and coconut together. This Chocolate Dipped Coconut Cookie is a super soft and buttery cookie packed with coconut, then dipped in rich chocolate, and topped off with a little bit of crunchy toasted coconut. It’s the perfect cookie for all coconut lovers to enjoy. And it looks so enticing that everyone will want the recipe for Christmas cookie platters, holidays, or just for snacking.
- Coconut Flakes– Real coconut in the cookie makes it extra special. I used sweetened flakes but try unsweetened for a slightly less sweet taste.
- Semi-Sweet Chocolate– I used semi-sweet chocolate chips for these cookies to have a nice balance of sweetness without being too sweet. Dark or milk would taste great as well.
- Coconut and Vanilla Extract– Just a little bit of coconut extract brings a sweet aroma to the cookies. You can use extra vanilla extract as a substitute.
- Oil– A little oil helps thin down the chocolate so that it becomes easier to dip the cookies in. A plain oil is best like coconut, vegetable, or canola so that it doesn’t change the taste of the chocolate.
- Softened Butter– I personally use salted butter in all my baking. Salt really brings out the sweetness and gives a nice balance to baked desserts. If you notice a dessert is bland, it is likely missing salt. However, you can use unsalted if you would like less sodium and it will still taste good.
- Brown Sugar, Granulated Sugar, Eggs, All-Purpose Flour, Baking Soda, and Salt.
*See the printable recipe card at the bottom of the page for detailed instructions and a list of ingredients.
How To Make Chocolate Coconut Cookies
- Mix the wet ingredients: Start by beating butter, brown sugar, and granulated sugar together on medium in a stand mixer or hand mixer until it becomes light and fluffy. I find around 5 minutes is the perfect time. Then add eggs, coconut extract, and vanilla extract and mix until it is all combined.
- Add dry ingredients: Add the flour, baking soda, and salt, and then mix until it is just combined. Stir in 2 cups of coconut flakes.
- Bake the cookies: Scoop cookies with cookie scoop or around 1 heaping tablespoon-size amount onto a cookie sheet that is lined with parchment paper. Bake at 350 degrees Fahrenheit for 8-10 minutes. You will know they are done when the edges are slightly golden and the center has set. Pull it out and let it rest on the cookie sheet for at least 10 minutes. It will continue to cook on the baking sheet as it cools.
- Toast the coconut: While the cookies are cooling, spread 1 cup of coconut flakes onto a baking sheet and toast in the oven for 3-5 minutes. Keep an eye on this because it can burn quickly.
- Melt the chocolate: Microwave the chocolate and oil in a medium bowl. I’ve found that microwaving for 30 seconds, stirring, then microwaving in 15-second increments until almost all chips are melted helps prevent the chocolate from burning. Keep stirring and you’ll notice the chips will melt completely.
- Dip in chocolate: Dip the cooled cookies halfway into the bowl of chocolate. Sprinkle toasted coconut over the tops of the chocolate. Allow them to fully cool on a sheet of parchment paper at room temperature. Enjoy!
Baking From Frozen
These coconut cookies can be mixed up and frozen to be baked another day. Just mix the dough, scoop it into dough balls, and place each ball on a baking sheet as if you are going to bake but put it in the freezer instead. Then allow the balls to freeze for one hour before removing them from the baking sheet and placing them in an air-tight freezer container or freezer bag. When ready to bake, remove the cookie dough balls and place them on a baking sheet while the oven is preheating. Add just a few extra minutes of cooking time when baking. Then melt the chocolate and dip as directed.
To store: Allow it to completely cool and store in an air-tight container at room temperature for up to 2 weeks.
To freeze: These cookies can be made ahead before dipping in chocolate and frozen in an air-tight container for up to 2 months. If freezing dipped cookies, the chocolate will likely “bloom” leaving a visible white haze. But it will still taste the same even though the appearance changes.
Frequently Asked Questions
These cookies taste delicious on their own or dipped in chocolate. The choice is yours.
Yes, cookies that are dipped in chocolate can be frozen in an air-tight container for up to 2 months. However, the chocolate will “bloom” and turn a hazy white color.
The most common reasons for cookies turning out flat are from using expired baking soda, using too much butter, using too little four, or using butter that is too soft.
More Delicious Cookie Recipes
Chocolate Dipped Coconut Cookies
- 1 cup butter softened
- 1 cup white granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract optional
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups sweetened coconut flakes
- 1 1/2 cups semi-sweet chocolate chips
- 2 teaspoons oil coconut, canola, or vegetable
- 1 cup sweetened coconut flakes
- Preheat oven to 350 degrees Fahrenheit. Line 2 cookie sheets with parchment paper and set aside.
- In a large mixing bowl or stand mixer, cream the butter, brown sugar, and white sugar together until it is light and fluffy, about 5 minutes. Beat the eggs in one at a time. Then add the coconut extract and vanilla extract and mix until everything is well incorporated.
- Now add the flour, baking soda, and salt and mix together until just combined. Gently stir in 2 cups of coconut flakes until it is evenly dispersed throughout the batter but do not overmix.
- Scoop the dough using a cookie scoop or a heaping tablespoon onto the baking sheet. Bake for 8-10 minutes or just until the edges start to brown and the center is baked through. Remove from the oven and place on a cooling rack to finish cooling.
- While the cookies are cooling, evenly spread out 1 cup of coconut flakes on a baking sheet and toast in the oven for 3-5 minutes. Remove and cool.
- In a medium bowl, melt chocolate and oil in the microwave for 30 seconds, stirring, then microwave in 15-second increments until almost all chips are melted. Dip each cookie halfway in the chocolate and place it on parchment or wax paper. Immediately top with toasted coconut. Allow to fully cool and enjoy!
- Do not overheat the chocolate or it will harden too quickly. Just microwave until most of the chocolate chips are melted and then keep stirring until all the chips have melted.
- Allow it to completely cool and store in an air-tight container at room temperature for up to 2 weeks.
- These cookies can be made ahead before dipping in chocolate and frozen in an air-tight container for up to 2 months. If freezing dipped cookies, the chocolate will likely “bloom” leaving a visible white haze.
- Make dough as directed, scoop into balls, and freeze on a baking sheet for one hour. Take frozen dough balls and store in an air-tight container or freeze bag for up to 2 months. When ready to bake, remove from the freezer and allow the dough to sit at room temperature while preheating the oven. Bake as directed adding 1-2 more minutes of baking time.