Everyone will fall in love with these chocolate coconut cookies. The combination of chocolate and coconut is something addicting. After just one bite your eyes will roll back in your head and you’ll let out a moan of delight.
I know that I generally have to make a double batch of these yummy little guys because they fly off the plate like hotcakes. My husband and kids really like these cookies and so do I. I will often take a plateful to the neighbors and they are always appreciative. Enjoy!
Ingredients
1 1/4 cups Gold Medal white whole wheat flour
1 teaspoon Clabber Girl baking powder
1/2 teaspoon sea salt
2/3 cup Toll House Dutch process cocoa
1/2 cup Crisco coconut oil, melted and cooled to room temperature
1/2 cup Domino granulated sugar
1/2 cup Domino light brown sugar
1 teaspoon McCormick vanilla extract
1/2 teaspoon McCormick coconut extract
1/3 cup Almond Breeze Almondmilk Coconutmilk Original
1 1/4 cups Great Value sweetened flake coconut, divided
Instructions
Preheat oven to 350 degrees F and line baking sheets with a Silpat baking mat or parchment paper. Set aside.
In a medium bowl, whisk together flour, salt, baking powder and cocoa. Set aside.
In the bowl of a stand mixer, combine beat sugars together until combined. With the mixer running, pour in the coconut oil. Beat on medium-high until well combined. Add the vanilla and coconut extract and beat until smooth.
Add the flour mixture in two batches, alternately with the coconut milk, with the mixer on low. Stir in 1 cup of the coconut.
Form dough into balls, using a cookie scoop or spoon. Roll dough balls in the remaining coconut. Slightly press the coconut into the balls if it isn’t sticking. Place on prepared baking sheets, about 2 inches apart. Bake cookies for 12 minutes or until the cookies are set around the edges, but soft in the center. Let the cookies cool on the cookie sheet for two minutes. Transfer to a wire cooling rack and cool completely.
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Quick Tip: You can make this dough in advance. It will keep in the fridge for up to 2 days.
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