Chocolate Coconut Bliss Cookies

Chocolate Coconut Bliss Cookies

Adapted from Bake or Break
Makes 18 cookies
Author Wendy Sondov


  • 8 ounces semisweet chocolate chopped into chunks
  • ¼ cup butter unsalted
  • 2/3 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 chocolate chips
  • ½ cup plus ½ cup shredded coconut sweetened or unsweetened, packed


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

Packing Tips

Double wrap pairs of cookies (with bottoms together) in plastic wrap, then place in an airtight container or zip lock bag.