Chocolate Coconut Snap Cookies Recipe

Name: Chocolate Coconut Snap Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 3 tablespoons Valrhona cocoa powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup unsweetened thick-flaked coconut shavings; 5 ounces dark chocolate, chopped into 1/2-inch chunks; 1/2 cup refined coconut oil, melted; 1/2 cup brown rice syrup; 1/4 cup dark brown sugar; 2 teaspoons water; 1 1/4 teaspoons coconut extract

Servings: persons

1 1/2 cups all-purpose flour
3 tablespoons Valrhona cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened thick-flaked coconut shavings
5 ounces dark chocolate, chopped into 1/2-inch chunks
1/2 cup refined coconut oil, melted
1/2 cup brown rice syrup
1/4 cup dark brown sugar
2 teaspoons water
1 1/4 teaspoons coconut extract

1
Preheat the oven to 350.
2
Line two large baking sheets with parchment paper and set aside.
3
In a medium bowl, whisk the flour, cocoa powder, baking soda and salt.
4
Add the coconut shavings and 4 ounces of chocolate chunks to the bowl and set aside.
5
In a large bowl, stir together the coconut oil, brown rice syrup, brown sugar, water and coconut extract until well combined.
6
Add the dry ingredients, and mix until evenly incorporated.
7
Scoop the dough into balls with a 1 1/2 tablespoon-size cookie scoop.
8
Arrange the scoops of dough onto baking sheets at least 2 inches apart.
9
Top the cookies with the remaining ounce of chocolate chunks and gently press the pieces into place.
10
Bake for about 8 minutes, and until the chocolate chunks have lightly melted.
11
Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 3 tablespoons Valrhona cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Chocolate Coconut Snap Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Coconut Snap Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions