Easy Chewy Coconut Cookies with a Dark Chocolate Twist

These chewy coconut cookies with dipped in dark chocolate are the perfect combination of crispy edges, soft chewy centers, and rich chocolate indulgence. They’re incredibly simple to make, require just a handful of pantry staples, and fill your kitchen with the irresistible aroma of toasted coconut.

These cookies are a favorite in my home especially for kids who love helping with the dipping step! Whether you’re baking for a special occasion or just craving something sweet, these cookies deliver a bite of tropical flavor wrapped in smooth dark chocolate.

Why You’ll Love These Coconut Cookies

These cookies are a dream come true for coconut lovers. The rich sweetness of the shredded coconut pairs beautifully with the deep, velvety notes of dark chocolate. They’re chewy, golden, and irresistibly good and the best part is how quickly they come together. Perfect for family baking days or a sweet homemade gift.

Simple Ingredients

Here’s what makes these coconut cookies so deliciously simple:

• Shredded Coconut: Brings that wonderful chewy texture and tropical flavor.
• Sweetened Condensed Milk: Acts as the binder and adds rich, creamy sweetness.
• Vanilla Extract: Adds warmth and enhances the coconut flavor.
• Salt: Balances the sweetness and elevates the other ingredients.
• Dark Chocolate Chips: Provide that irresistible dark, glossy coating.
• Coconut Oil: Optional, but helps achieve a smooth chocolate dip.

Servings and Cook Time

• Servings: 18 cookies
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

What Is Needed

• 3 cups shredded coconut
• 2/3 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups dark chocolate chips
• 1 tablespoon coconut oil (optional, for melting chocolate)

Instructions

Step 1: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

Step 2: In a bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and salt until the mixture is evenly combined and sticky.

Step 3: Using a spoon or your hands, shape the mixture into small mounds and place them on the prepared baking sheet.

Step 4: Bake for 20–25 minutes, or until the edges turn golden brown. Remove and let them cool completely on the pan.

Step 5: In a microwave-safe bowl, melt dark chocolate chips and coconut oil in 30-second intervals, stirring until smooth.

Step 6: Dip the bottoms of each cooled cookie into the melted chocolate, then place them on parchment paper to set. Optionally, sprinkle extra shredded coconut on top before the chocolate hardens.

Top Tips

1. Use fresh shredded coconut: It keeps the texture moist and chewy.
2. Don’t overbake: The edges should just start to brown for perfect chewiness.
3. Let cookies cool completely before dipping: Prevents the chocolate from melting off.
4. Add a sprinkle of sea salt: Enhances the chocolate flavor beautifully.
5. Get kids involved: Dipping and decorating is the most fun part!

Recipe Variations

• White Chocolate Dip: Swap dark chocolate for creamy white chocolate.
• Almond Joy Style: Press a whole almond on top before baking.
• Orange Zest Twist: Add 1 teaspoon of orange zest to the batter for brightness.
• Half-Dip Only: Dip just one side for a fancier look.

Recommended Equipment

• Mixing bowl
• Spoon or cookie scoop
• Baking sheet
• Parchment paper
• Microwave-safe bowl
• Spatula

Make Ahead Tips

Prepare the cookie mounds ahead of time and refrigerate them (unbaked) for up to 2 days. Bake when ready to serve.

How to Store and Reheat

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 10 days or freeze for up to 2 months. To enjoy again, let them come to room temperature no reheating required.

What to Serve With This Recipe

Serve these chewy coconut cookies with a cup of coffee, hot cocoa, or a scoop of vanilla ice cream for an extra treat.

What You Need to Know About This Recipe

Coconut macroons, the inspiration behind this cookie, originated in Europe before becoming a classic American favorite. This version adds a rich dark chocolate twist that enhances the natural sweetness of coconut a beautiful balance of flavor and texture in every bite.

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Coconut Cookies

Michelle

Chewy coconut cookies dipped in rich dark chocolate simple, sweet, and perfectly indulgent!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert

Servings 18 Cookies

Equipment

• Mixing bowl
• Spoon or cookie scoop
• Baking sheet
• Parchment paper
• Microwave-safe bowl
• Spatula

Ingredients

  

• 3 cups shredded coconut
• 2/3 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups dark chocolate chips
• 1 tablespoon coconut oil optional, for melting chocolate

Instructions

 

• Preheat the oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
• Mix the ingredients: In a bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and salt until the mixture is evenly combined and sticky.
• Shape the cookies: Using a spoon or your hands, shape the mixture into small mounds and place them on the prepared baking sheet.
• Bake the cookies: Bake for 20–25 minutes, or until the edges turn golden brown. Remove and let them cool completely on the pan.
• Melt the chocolate: In a microwave-safe bowl, melt dark chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
• Dip and set: Dip the bottoms of each cooled cookie into the melted chocolate, then place them on parchment paper to set. Optionally, sprinkle extra shredded coconut on top before the chocolate hardens.

Notes

• For smoother dipping, add a little coconut oil to the chocolate.
• Toasting the coconut before mixing adds an extra depth of flavor.

Keyword Coconut Coookies