Double Chocolate Coconut Cookies Recipe

Name: Double Chocolate Coconut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 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)

Servings: persons

1 cup (2 sticks) unsalted butter, room temperature
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)

1
Preheat oven to 350F.
2
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.
3
Mix in eggs one at a time.
4
Stir in vanilla.
5
Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
6
Mix into butter mixture on low speed until well combined.
7
Stir in chocolate, coconut, and walnuts.
8
Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart.
9
Flatten slightly.
10
Bake until set, 10 to 12 minutes.
11
Let cool on sheets on wire racks 2 minutes.
12
Transfer cookies on parchment to racks to cool completely.
13
Cookies can be stored in airtight containers at room temperature up to 1 week.

1929

kcal

Calories

123

Fat

189

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 13 ingredients. The key ingredients include: 1 cup (2 sticks) unsalted butter, room temperature, 1/2 cup granulated sugar, 3/4 cup packed light brown sugar, 2 large eggs, and more.

Yes, Double Chocolate Coconut 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!

Double Chocolate Coconut Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions