Best Double Chocolate Coconut Cookies Recipes

Double Chocolate Coconut Cookies image

Provided by Martha Stewart

Yield Makes about 5 dozen

Number Of Ingredients 13

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
2 cups white-chocolate chunks (about 9 ounces)
1 3/4 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts, (about 6 ounces)

Steps:

Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.
Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.
Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

Gluten-Free Double Chocolate Coconut Cookies image

Provided by Amy Chaplin

Categories dessert

Time 1h25m

Yield Twenty-two 2-inch cookies

Number Of Ingredients 13

1 cup unsweetened shredded dried coconut
1/2 cup gluten-free rolled oats
1 cup almond meal
1 cup gluten-free oat flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup cocoa powder (I use Valrhona)
1/2 cup maple sugar
1/4 cup melted extra-virgin coconut oil
1/4 cup plus 2 tablespoons maple syrup
2 teaspoons pure vanilla extract
1 cup unsweetened dried coconut flakes
2 3/4 ounces dark chocolate (75 percent), broken into pieces

Steps:

Line a large baking sheet with parchment paper; set aside. Add the shredded coconut and oats to a food processor, and grind until fine. Transfer the mixture to a medium bowl. Add the almond meal, oat flour, baking powder, salt, cocoa powder and maple sugar, and stir well. Drizzle in the melted coconut oil, and stir until combined. Stir in the maple syrup and vanilla. Let sit for 20 minutes.
Preheat the oven to 350 degrees F. Once the cookie batter is no longer sticky, mix in the coconut flakes and chocolate. Shape the batter into rough 2-inch mounds, place them on the prepared baking sheet and bake for 12 minutes.
Remove the cookies from the oven, and let cool. They will keep in the fridge in an airtight container for up to 4 days.

Double Chocolate Coconut Cookies image

Provided by Marz7215

Categories Dessert

Time 55m

Yield 5 dozen cookies, 40 serving(s)

Number Of Ingredients 13

1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened Dutch-processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
2 cups white chocolate chunks
1 3/4 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts

Steps:

Preheat oven to 350°F.
Place butter and sugar in a bowl of an electric mixture fitted withthe paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla.
Sift flour, cocoa powder, baking soda, baking powder, and salt in to a bowl. Mix into butter mixture on low speed until weel combined. Stir in chocolate, coconut, and walnuts.
Using a 1-1/2 inch ice cream scoop, drop batter onto baking sheet lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set about 10-12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment paper to racks to cool completely.

Nutrition Facts : Calories 190.8, Fat 12.5, SaturatedFat 6.3, Cholesterol 23.3, Sodium 89.1, Carbohydrate 18.8, Fiber 0.9, Sugar 13.4, Protein 2.4