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.
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.
Ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- Melt chopped chocolate and butter in the microwave.
- In the bowl of a stand mixer, combine all ingredients.
- Scoop cookies onto a parchment lined cookie sheet 2 inches apart. Gently press a pinch of coconut onto the top of each cookie.
- 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.
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.
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Chocolate Coconut Cookies
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.
Nutrition
First Published: July 30, 2014. Last Updated: October 27, 2022. Updated for additional information, improved photos, and better reader experience.
Michele
I tried to make these but the sugar and eggs never got fluffy, they were watery as if not enough sugar but I followed the recipe. It resembles brownie batter and not dough, no way for me to form into a ball. Any suggestions?
Wendy Sondov
I'm not sure I can help, but I'll try. It's the eggs, not the sugar, that makes the combination fluffy. Eggs will get fluffy all on their own if beaten. A thick brownie batter consistency should be fine once the shredded coconut and chocolate chips are mixed in.
These are not supposed to be rolled as balls. Scoop them onto the baking sheet in mounds. If you are worried that something went wrong and the batter is too thin to hold a mound shape, scoop into cupcake papers in a cupcake pan instead.
Margaret Shapiro
My husband loved these cookies. Easy to make and just as described - fudgy, brownie, coconutty!,
Wendy Sondov
I'm delighted to hear that you and your husband enjoyed these cookies! 🙂
Lyn
I liked these but way too sweet. I would decrease brown sugar .
Mary
Do these freeze well?
Wendy Sondov
Yes, they do freeze well.
Lyn
Yes I froze mine. They were fine.
JoAnn
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!
Carlee
Oh my goodness, yum! They are so thick and delicious!
Karly
These are perfection! Thanks for linking up with What's Cookin' Wednesday!
The Monday Box
Thanks, Karly! Thanks for hosting What's Cookin' Wednesday! Lots of great recipes!
Cheryl
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?
Wendy Sondov
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.
JoAnn
hello,I want to make these cookies but I'm questioning the 2/3 cup flour. is that thee right amount?
Wendy Sondov
Yes, the flour amount is correct.