Best 3 Double Chocolate Coconut Cookies Recipes

Indulge in the symphony of flavors that the Double Chocolate Coconut Cookies offers. These delectable treats are a harmonious blend of rich chocolate and the delicate sweetness of coconut, resulting in a culinary masterpiece. Immerse yourself in a symphony of textures, from the crisp exterior to the soft and chewy center, each bite a delightful journey. With three irresistible variations – Classic, Chocolate Ganache, and Coconut Cream – this recipe caters to every palate. Embark on a delightful adventure as you explore the nuances of each variation, each one a unique expression of the classic cookie experience. Prepare to tantalize your taste buds and create memories that will linger long after the last bite.

Check out the recipes below so you can choose the best recipe for yourself!

DOUBLE CHOCOLATE COCONUT COOKIES

Double Chocolate Coconut Cookies image

Two kinds of chocolate plus walnuts and coconut equals one tempting treat.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 13

Ingredients

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.

DOUBLE CHOCOLATE COCONUT COOKIES

Double Chocolate Coconut Cookies image

Make and share this Double Chocolate Coconut Cookies recipe from Food.com.

Provided by Marz7215

Categories Dessert

Time 55m

Yield 5 dozen cookies, 40 serving(s)

Number Of Ingredients 13

Ingredients

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

GLUTEN-FREE DOUBLE CHOCOLATE COCONUT COOKIES

Gluten-Free Double Chocolate Coconut Cookies image

Although it's fun to participate in holiday baking traditions, it can wreak havoc on your healthy routine, as most of the cookies that surround us are loaded with white flour, sugar and bad-quality fats. These moist coconutty and deeply chocolatey cookies include a combination of good fats from almonds, coconut and coconut oil and will satisfy your urge to join in on the baking festivities.

Provided by Amy Chaplin

Categories dessert

Time 1h25m

Yield Twenty-two 2-inch cookies

Number Of Ingredients 13

Ingredients

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.

Tips:

Use high-quality chocolate: The quality of the chocolate you use will have a big impact on the final flavor of your cookies. Use a chocolate that you enjoy eating on its own.
Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined.
Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven.
Bake the cookies at the right temperature: The cookies should be baked at a temperature of 350 degrees Fahrenheit. If the oven is too hot, the cookies will brown too quickly and the inside will be undercooked. If the oven is too cool, the cookies will take too long to bake and they will be dry.
Let the cookies cool completely before storing them: The cookies will continue to soften as they cool. If you store them while they are still warm, they will be more likely to crumble.

Conclusion:

These double chocolate coconut cookies are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a holiday party. With their rich chocolate flavor and chewy texture, these cookies are sure to be a hit with everyone who tries them.