Chocolate Dipped Coconut Cookies
Total Time
55 mins
Prep Time
45 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(4)
Ingredients
34 cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup unsalted butter, at cool room temperature
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups old fashioned oats
- 2 cups shredded coconut*
- Flaky sea salt, for sprinkling on cookies, if desired
- 2 cups semisweet chocolate chips
- 2 teaspoons coconut oil
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Preparation
Step 1
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
Step 2
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Step 3
In the bowl of a stand mixer, beat together butter and sugars until creamy and smooth. Scrape down the sides of the bowl with a spatula, as necessary.
Step 4
Add the eggs and vanilla and beat until combined.
Step 5
Add the flour mixture and mix on low until just combined. Don’t over mix. Stir in the oats and coconut.
Step 6
Roll the cookie dough into balls or use a cookie scoop, about 2 tablespoons of dough per cookie. Place on the prepared baking sheet, about 2 inches apart.
Step 7
Bake for 8 to 12 minutes or until the edges are light golden brown and the centers are still soft. Remove from the oven and sprinkle with a little flaky sea salt, if desired. Let the cookies sit on the baking sheet for 5 minutes to cool. Transfer to a wire cooling rack to cool completely.
Step 8
In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Place in the microwave and heat in 30 second intervals, or until smooth. Stir well.
Step 9
Dip the bottom of the cookies into the melted chocolate. Use a butter knife to scrape off excess chocolate. Alternatively, you can spoon the melted chocolate onto the back of each cookie and spread with a butter knife to smooth out the chocolate.
Step 10
Immediately place the cookies on a parchment-lined baking sheet, chocolate side down, and let sit until the chocolate hardens. If it is warm in your house or to speed up the process, you can chill the cookies in the refrigerator until the chocolate hardens.
Step 11
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Chef's notes
I use sweetened coconut but unsweetened works too! You can even use toasted coconut.
Store the cookies in an airtight container on the counter for up to 3 days. You can also freeze the cookies for up to 2 months.
