Why You’ll Love Chocolate Dipped Coconut Cookies Recipe

I enjoy this recipe because it’s simple and yields a generous batch of cookies. I like how the coconut gives them great texture and flavor without being overpowering. I also appreciate how quickly they bake, making them ideal when I want homemade cookies without spending all day in the kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

150 g (1 cup and 1 tablespoon) all-purpose flour (dip and sweep)*
115 g (½ cup) butter, at room temperature
1 large egg, at room temperature
50 g (¼ cup) granulated sugar
85 g (1 cup) unsweetened shredded coconut
135 g (¾cup- 4.7oz) semisweet chocolate, chopped coarsely

Directions

I start by placing the butter and sugar in a large bowl and beating them for almost three minutes until the mixture becomes soft and creamy. I make sure to scrape down the sides of the bowl so everything mixes evenly. I add the egg and mix well, then incorporate the flour until just combined. Finally, I add the shredded coconut and mix until fully distributed throughout the dough.

I divide the dough in half, flatten each portion, wrap them, and refrigerate for about 30 minutes to rest. Once chilled, I preheat the oven to 350°F (177°C) and line my baking sheets with parchment paper. I lightly flour my work surface and roll out the dough into a thin rectangle, then cut out shapes and place them onto the prepared baking sheets.

I bake the cookies for about 8 minutes, just until the edges turn lightly golden. While the cookies cool, I melt the chopped chocolate using a bain marie, stirring until smooth. I dip half of each cookie into the melted chocolate, let the excess drip off, and place them back on parchment paper. I chill the cookies briefly until the chocolate sets.

Servings and Timing

I usually get about 44 cookies from this recipe. The prep time is around 20 minutes, the baking time is about 8 minutes, and the total time comes to roughly 28 minutes.

Variations

I sometimes switch the semisweet chocolate for dark or milk chocolate depending on my mood. I also like adding a pinch of salt to the melted chocolate for a sweet-and-salty contrast. For extra coconut flavor, I occasionally toast a small portion of the shredded coconut and sprinkle it on the chocolate before it sets.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to one week. When making ahead, I keep the cookie dough in the refrigerator for up to three days or freeze it for longer storage. I never need to reheat them since they’re best enjoyed at room temperature.

FAQs

Can I make the dough ahead of time?

I often prepare the dough in advance and keep it refrigerated until I’m ready to bake.

Do these cookies spread a lot?

I find they hold their shape well, especially after chilling the dough.

Can I use sweetened coconut?

I prefer unsweetened coconut, but I reduce the sugar slightly if I use sweetened.

What type of chocolate works best?

I like semisweet chocolate, but dark chocolate also works beautifully.

How thin should I roll the dough?

I roll it fairly thin so the cookies bake up crisp and light.

Can I skip the chocolate dip?

I sometimes leave them plain, and they’re still delicious.

Why do I chill the dough?

I chill the dough so it’s easier to roll and helps the cookies keep their shape.

Can I freeze baked cookies?

I freeze them without chocolate and dip them fresh after thawing.

How do I know when they’re done baking?

I remove them when the edges turn lightly golden and the tops just start to change color.

Are these cookies very sweet?

I find them pleasantly balanced, with most of the sweetness coming from the chocolate.

Conclusion

I find these chocolate dipped coconut cookies to be crisp, flavorful, and incredibly satisfying. I love how the coconut and chocolate work together to create a simple yet elegant treat. Every time I make them, they disappear quickly and always leave me wanting another batch.