Chocolate Dipped Coconut Cookies As seen on Two peas & their pod Bookmark recipe Print recipe Download recipe Share 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 flour1 teaspoon baking soda1 teaspoon baking powder1 teaspoon kosher salt1 cup granulated sugar1 cup packed brown sugar1 cup unsalted butter, at cool room temperature2 large eggs1 tablespoon pure vanilla extract2 cups old fashioned oats2 cups shredded coconut*Flaky sea salt, for sprinkling on cookies, if desired2 cups semisweet chocolate chips2 teaspoons coconut oil Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete 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. 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.
