Summer feels like it’s coming to an end and it’s not even September yet! The nights are getting cooler, I can sleep with a blanket, and my pug finally wants to snuggle me again – which are all good things. But, I’m not ready for summer to be completely over. So, I made these Chocolate Coconut Cookies because they are the perfect summer cookie. They are a soft and chewy coconut cookie with chocolate frosting on top – my two favorite flavors in one cookie. Get the recipe below for my Chocolate Coconut Cookies.
Tips for making the best Chocolate Coconut Cookies
• Make sure your butter is soft. I like to remove butter from the fridge the day before or the morning of when I will use it. Letting it soften at room temperature is always the best. But, if you need to soften in the microwave, then only soften 1 stick for 10 seconds at a time. Anymore than that at once can melt small portions of the butter, which isn’t good.
• Make sure you’re using a coconut extract that you like. There’s so many out there, and flavors and extracts can completely change the cookie. If you don’t like the extract you have, then try another one. Not all coconut extracts are created equal. the one I use can be found here.
• Make sure you’re using organic unsweetened coconut. This is not the shredded king you find in the baking aisle, that is usually a sweetened version. I never use sweetened coconut as I don’t like it, and I’ve found that many people who say they don’t like coconut are really just referring to this one product. I can’t tell you how many people I’ve converted to coconut desserts since opening the bakery. You can usually find unsweetened coconut in the bulk section or by the cereal and granola. You can also find one I like here.
• When making the frosting, make sure your butter is also soft. If it’s not very soft you may end up needing to whip it much longer or add more milk as it may be too stiff.
• Make sure your cookies are cool before you frost them. This is crucial as the frosting will just melt into the cookie, which isn’t good.
• I like to place all my frosted cookies on a cookie sheet and stick in the freezer overnight. This allows the cookies to set, and then you can put them in a Ziploc or Tupperware. If you don’t let the frosting set, the cookies will all stick to each other when stored. Plus the freezer is airtight! So leaving them in there is such a good trick.
Chocolate Coconut Cookies
Makes 24 cookies
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
2 teaspoons organic coconut extract
1/2 teaspoon organic vanilla extract
2 organic large eggs
212 grams (1 2/3 cups) organic all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
85 grams (1 cup) organic unsweetened fine shredded coconut
1/4 cup (57 grams) organic salted butter, softened
142 grams (1 cup) organic powdered sugar, sifted
28 grams (1/3 cup) organic Dutch cocoa powder, sifted
2 1/2 tablespoons organic milk
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, coconut extract and vanilla extract. Mix on low until combined and there are no butter chunks.
Add the eggs and mix just slightly (enough to break the yolks).
In a separate bowl, add the flour, baking powder, sea salt and coconut and whisk together. Then add the flour mixture to the butter mixture and mix on low until a cookie dough forms.
Using your hands, form the cookie dough into 24 dough balls (12 on each tray). The dough balls should look like a round disk and be about 2-inches in diameter and spaced at least 1-inch apart.
Bake for 11 minutes or until lightly browned on the edges. Allow to cool completely on the cookie sheets.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa, and milk. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy.
Using a butter knife or spatula, frost cookies, and sprinkle with fine shredded coconut.
Store in an airtight container for up to 7 days.
Gluten Free – Replace the organic flour with 227 grams (1 1/2 scant cups) organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.
High Altitude – Bake at 375°F for 8 minutes or until lightly browned on the edges.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!