Chocolate Coconut Cookies

These Chocolate Coconut Cookies are topped with fluffy coconut cream cheese and more shredded coconut. They are so quick and easy to make!

I'm a sucker for delicious cookies and these chocolate coconut cookies deliver great flavour in a big way. They are so tasty!

These Chocolate Coconut Cookies are a recipe I made for Food Fanatic years ago. I was their resident Chocolate Fanatic.

It just so happens I'm also a coconut fanatic. So, I decided to combine the two things.

Honestly, it's the perfect cookie. Chocolate cookies topped with a sweet, fluffy cream cheese frosting. It's pure chocolate and coconut heaven.

What I love about these cookies is how festive they are. There is just something about coconut this time of the year that just screams holidays.

Honestly, I think it's that the coconut looks so much like snow. So, naturally it puts you in the Christmas spirit.

We could all use a little more cheer this year. I find as the holiday gets closer people get crankier.

So, this is a little friendly reminder to be tolerant this time of the year. There are a lot of folks out there missing loved ones this year.

The next time you see someone who isn't happy remember this year has been trying for all of us.

They may have someone close to them who is sick or they've lost a loved one this year.

It's possible they may have someone they love in the military who are unable to come home for the holidays.

They could also be struggling financially and the holidays are causing them stress.

Be just a little nicer. It costs you nothing to be kind. Sprinkle kindness everywhere this year!!

Ingredient Notes:

• Flour - I used all purpose flour for this recipe.
• Baking Soda - This acts as a leavening and also makes the cookie soft and fluffy.
• Baking Powder - Using baking powder will help lift your cookies and give them balance.
• Salt - Adding salt enhances the flavour of the cookie. Only omit if you are a salt reduced diet.
• Sugar - I used both confectioners's sugar and granulated white sugar is this recipe. You could use brown sugar in place of the white granulated sugar if you prefer.
• Butter - Either salted or unsalted butter work in this recipe. Just be sure it's softened before baking the cookies.
• Chocolate - Typically, I use milk chocolate for most cookie recipes but I used dark chocolate for this one. You can substitute milk, semi-sweet or bittersweet if you like.
• Eggs - Use large eggs for this recipe. You also want them lightly beaten. I usually beat mine with a whisk or a fork.
• Cream Cheese - Personally, I'm a big Philly cream cheese girl but use whatever brand you like. Just make sure it's softened prior to making the cookies.
• Coconut - I used sweetened coconut flakes for these cookies. You can certainly use unsweetened if you like.

How to Make Chocolate Coconut Cookies:

For the Cookies:

1. First, in a small bowl combine the flour, baking soda, baking powder, and salt. Use a fork or whisk to stir it, then set it aside.
2. Next, use a separate bowl to combine ¾ cups of the confectioners' sugar with the softened butter. Cream them together till smooth.
3. Melt the chocolate in a double boiler, or in the microwave, then add it to the large bowl containing the butter and sugar you creamed together previously.
4. Now, add the beaten eggs and white granulated sugar to the large bowl and mix until well blended.
5. Then, add the flour mixture to the large bowl gradually. Mix until it's well combined.
6. Cover the cookie with plastic wrap ad refrigerate overnight. You can either leave it in the bowl and cover that, or pull all the cookie dough out of the bowl and wrap in plastic wrap on its own. Either option works.
7. The next day, remove the dough from the fridge and set on the counter.
8. Preheat the oven to 350 degrees F.
9. Then, line two baking sheets with parchment paper and set those aside.
10. Unwrap the cookie dough and spoon it onto pan in 1 inch balls. Place the dough balls about 2 inches apart on the cookie sheets.
11. Place the cookie sheets in the oven and bake for 8 to 10 minutes. They are done when the cookies lose their wet appearance on top.
12. Next, remove the cookies from the oven and allow the cookies to cool for about 5 minutes or so. Then, transfer the cookies to a wire rack and allow them to cool completely.
13. While the cookies are cooling you can make the frosting.

For the Frosting:

1. First, combine the cream cheese and the remaining ¼ cup of confectioners' sugar in a medium size bowl. Mix well.
2. Then, add ½ of the coconut flakes. Mix well.
3. Spread that coconut cream cheese mixture evenly over each cookie.
4. Lastly, sprinkle remaining coconut over the cream cheese frosting and gently press down so it sticks well.
5. Serve!

Can you use a stand mixer for cookies:

• Yes, you can use a stand mixer to make the cookie dough and also the cream cheese frosting for these cookies.
• Use a paddle attachment for the cookies and start off at low speed before increasing to medium speed. Do not over-mix.
• For the frosting recipe, I recommend using a whisk attachment if using a stand mixer. Again, start on low speed, then gradually increase to medium speed.

How to store cookies:

• Allow cookies to cool completely before storing.
• You can store these chocolate coconut cookies in an airtight container in the fridge for up to a week. Do not store them at room temperature after frosting them as the frosting contains cream cheese.
• They can also be stored in the freezer in an airtight container for 2 to 3 months.

More Holiday Treats:

• Chocolate Chip and Pistachio Cookies
• Mendiant
• Peppermint Hot Chocolate and Peppermint Wands
• S'mores Cookies 
• Microwave Pistachio Brittle
• White Chocolate Oreo Cookie Balls
• Easy Chocolate Peppermint Fudge
• Coconut Filled Sandwich Cookies

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Toodles! xx