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    Home » Recipes » Cookies

    Chocolate Coconut Bliss Cookies

    By Wendy Sondov · Published: Oct 27, 2022 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Chocolate Coconut Bliss Cookies are like a Mounds candy bar in cookie form. One bite and you are in an ultra-chocolaty, chewy coconut state of happiness.

    Chocolate Coconut Bliss Cookies topped with browned coconut.

    Why you'll love this recipe

    Chocolate and coconut are a delicious combination! Adding chewy, sweet coconut to soft brownie cookies creates a heavenly little cookie.

    The fudgy cookie batter is made with melted chocolate and chocolate chips for deep flavor and chewy texture. There is coconut inside the batter and toasted on top of the cookies too!

    This quick and easy recipe can be ready to enjoy in less than 30 minutes.

    Closeup of a ball shaped chocolate coconut cookie topped with shredded coconut.

    Ingredients

    Ingredients: brown sugar, coconut, butter, chocolate chips, chocolate chunks, eggs vanilla, salt, baking powder, flour.

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    Instructions: melt chocolate, combine ingredients, scoop onto baking sheet, bake.
    1. Melt chopped chocolate and butter in the microwave.
    2. In the bowl of a stand mixer, combine all ingredients.
    3. Scoop cookies onto a parchment lined cookie sheet 2 inches apart. Gently press a pinch of coconut onto the top of each cookie.
    4. Bake for 10-12 minutes until cookies will have a shiny crackled surface.

    Storage

    Store Chocolate Coconut Cookies at room temperature in an airtight container for up to 5 days.

    Closeup showing thickness of cookie with embedded chocolate chips.

    Tips

    • Unsweetened or sweetened coconut flakes can be used in this recipe, however, the cookies with sweetened coconut stayed chewy just a wee bit longer than the cookies with unsweetened coconut due to the moisture in the sweetener.
    • Vary the chocolate used to suit your tastes, using dark, semisweet, milk, or white chocolate chips.
    • For any shipping time longer than a few days, these cookies should be vacuum sealed for freshness.
    Inside of chocolate coconut cookie showing melted chocolate chips, dark chocolate dough, and shredded coconut.

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    Stack of three cookies.

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Domed chocolate coconut cookies topped with coconut.

    Chocolate Coconut Cookies

    Super chocolaty, chewy brownie cookies with coconut inside and on top are the perfect cookie for coconut lovers.
    4.75 from 4 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 28
    Calories: 180kcal
    Author: Wendy Sondov
    Adapted From: BakeorBreak.com

    Ingredients

    • 8 ounces semisweet chocolate chopped into chunks
    • ¼ cup butter unsalted
    • 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

    • Preheat oven to 350˚F. Line a baking sheet with parchment paper.
    • Heat chopped chocolate and butter in the microwave, stirring every 30 seconds until just melted.
    • In a medium bowl, whisk together flour, baking powder, and salt.
    • In the bowl of an electric mixer, beat eggs, brown sugar, and vanilla until fluffy.
    • Mix in melted chocolate.
    • Add in flour mixture until just combined.
    • Stir in chocolate chips and ½ cup shredded coconut.
    • Using a medium cookie scoop (1 ½ tablespoons), place cookie dough balls onto prepared baking sheet 2 inches apart. Gently press a pinch of coconut onto the top of each cookie.
    • Bake cookies for 10-12 minutes. Cookies will have a shiny crackled surface.
    • Cool on baking sheet for 10 minutes then transfer to a wire rack to cool completely.
    • Store at room temperature in an airtight container for up to 5 days.

    Notes

    • Unsweetened or sweetened coconut flakes can be used in this recipe, however, the cookies with sweetened coconut stayed chewy just a wee bit longer than the cookies with unsweetened coconut due to the moisture in the sweetener.
    • Vary the chocolate used to suit your tastes, using dark, semisweet, milk, or white chocolate chips.
    • For any shipping time longer than a few days, these cookies should be vacuum sealed for freshness.
    Packing tips
    Double wrap pairs of cookies (with bottoms together) in plastic wrap, then place in an airtight container or zip lock bag.

    Nutrition

    Calories: 180kcal | 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
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First Published: July 30, 2014. Last Updated: October 27, 2022. Updated for additional information, improved photos, and better reader experience.

    Overhead photo of 4 coconut topped chocolate cookies.

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    Reader Interactions

    Comments

    1. JoAnn

      March 20, 2023 at 11:53 am

      4 stars
      Made these this morning and all I can say is YUM!! Used mini chocolate chips and used less and next time and there we’ll be a next time, I’ll add nuts. So good!! Thank you!

      Reply
    2. Carlee

      October 31, 2022 at 5:58 am

      5 stars
      Oh my goodness, yum! They are so thick and delicious!

      Reply
    3. Karly

      May 28, 2016 at 5:03 pm

      These are perfection! Thanks for linking up with What's Cookin' Wednesday!

      Reply
      • The Monday Box

        June 06, 2016 at 9:05 am

        Thanks, Karly! Thanks for hosting What's Cookin' Wednesday! Lots of great recipes!

        Reply
        • Cheryl

          March 04, 2023 at 8:37 am

          I'd like to make these with almond flour. Would it be a one to one substitution, or is there something else I'd need to change too?

          Reply
          • Wendy Sondov

            March 04, 2023 at 10:02 am

            Hi, Cheryl. First let me say that I have never tried making this recipe with almond flour and because the gluten in wheat flour is often essential in recipes for its binding properties,I can't be sure if this recipe will work with almond flour. However, if I had to guess I would say that it might. This is not a cookies that rises and the melted chocolate and coconut might hold it together. If you are going to try, I would substitute one to one and I would scoop 1 cookie and chill it 10 minutes before baking. Bake the 1 cookie as a test. If it turns out the way you want, bake the rest. If the dough needs adjusting you will only have wasted 1 cookie.

            Reply
            • JoAnn

              March 16, 2023 at 3:02 pm

              hello,I want to make these cookies but I'm questioning the 2/3 cup flour. is that thee right amount?

            • Wendy Sondov

              March 16, 2023 at 3:35 pm

              Yes, the flour amount is correct.

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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