Coconut-Topped Chocolate Cookies With A Hint Of Cinnamon – a delicious recipe with butter, sugar, vanilla, cocoa powder, egg, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
2
Cream together the butter, sugar, and vanilla extract. Once combined, mix in the cocoa powder, then the egg.
3
In a separate bowl, sift together the flour, salt, cinnamon, and baking soda.
4
Gradually mix the dry ingredients into the wet mixture until combined and refrigerate for 30 minutes.
5
Put the coconut into a small bowl or plate. Roll the dough into little (about an inch diameter) balls and press one side into the coconut to flatten into a disc. Place the cookies coconut-side up onto the cookie sheet and bake for 8-10 minutes or until the coconut begins to turn slightly golden. Allow to cool for 2 minutes before transferring to a rack to cool.
580
kcal
Calories
28
g
Fat
80
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup butter, 3/4 cup sugar, 1/2 teaspoon vanilla extract, 3 tablespoons cocoa powder, and more.
Yes, Coconut-Topped Chocolate Cookies With A Hint Of Cinnamon 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.
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