These coconut cookies recipe is light and crunchy! Coconut lovers will love these easy and delicious cookies that are full of coconut flavor.
Today I want to share my coconut cookies that are dipped in melted chocolate. When I made my swirl cookies, my grandmother told me that this cookie base would be good with coconuts too.
I listened her and I ended up with these deliciously light and crunchy coconut cookies. However, I increased the butter amount otherwise the cookies were a little dry with coconuts.
I love heart-shaped cookies dipped in melted chocolate, so I make my cookies this way. These cookies are perfect for anytime but especially for Valentine’s and Mother’s day.
- All-purpose flour-gives the structure to the cookies
- Butter-I use unsalted butter
- Egg-gives the structure as well
- Sugar-I use only 50 grams-¼ cup of sugar which makes these cookies not overly sweet
- Coconut-I use unsweetened shredded coconut
- Melted chocolate-I use semi-sweet chocolate with 54% cocoa but you can use your preference.
How to Store These Cookies
You can keep these coconut cookies in an airtight container at room temperature up to a week. You can keep the cookie dough in the fridge for up to 3 days or in the freezer for up to 3 months.
How to Make Coconut Cookies
First I place the butter and sugar into a stand mixer and cream the mixture with a paddle attachment at medium speed for almost 3 minutes. I scrape the sides with a rubber spatula before going to the next step. You can use a handheld mixer instead of a stand mixer.
Next, I add the egg and mix until combined. Then I add the flour and mix until just combined. Finally, I add the coconut and mix until just combined.
The dough will be sticky. I take the dough from the bowl, make a ball and divide it into 2 pieces.
Then I make balls out of each piece and place each ball into freezer bags and flatten with my hand so the dough rests easily. I let the dough rest in the fridge for 30 minutes.
Once rested, I remove the doughs from the refrigerator. First, I lightly flour the work surface and rolling pin and roll out the doughs into 6*10 inch (16*25cm) rectangle, 1/6 inch (4cm) thick. Later, I cut out the dough with my heart cookie cutter that is 1.77inch (4.5cm) big.
I place them on the baking sheet covered with parchment paper. Next, I form the leftover doughs into a ball and roll out and cut out again. I repeat the steps until no dough remains.
Finally, I bake the cookies for 8 minutes until the edges are golden brown and top of them also start to change color.
I remove the cookies from the oven. While the cookies are cooling, I melt the chocolate over bain-marie by placing the chopped chocolate into a pan that sits over a pan of simmering water. The pan with chocolate doesn’t touch the water.
Once the chocolate is melted I dip almost half of each cookie into the chocolate and let the excess dripp off.
Finally, I place them on the baking sheet covered with parchment paper and keep in the fridge for almost 10 minutes to let the chocolate set.
That’s all. Enjoy!
Other Chocolate Dipped Cookies You May Enjoy!
I love hearing from you! If you try my Coconut Cookies recipe or my other recipes please leave a comment and give a star rating!
Chocolate Dipped Coconut Cookies Recipe
- 150 g (1 cup and 1 tablespoon) all-purpose flour (dip and sweep)*
- 115 g (1/2 cup) butter, at room temperature
- 1 large egg, at room temperature
- 50 g (1/4 cup) granulated sugar
- 85 g (1 cup) unsweetened shredded coconut
- 135 g (3/4cup- 4.7oz) semisweet chocolate, chopped coarsely
- Place the butter and sugar in a large bowl and beat on medium speed for almost 3 minutes until it is soft with a hand-held mixer or with paddle attachment if using a stand-mixer. Scrape the sides with a spatula during this and other steps so everything is combined well.
- Add the egg and mix well. Then add the flour and mix until combined. Finally add the coconuts and mix until all incorporated.
- Divide the dough in half. Flatten and put them into freezer bags or wrap with plastic film and keep in the refrigerator for 30 minutes to rest.
- Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat.
- Take the doughs from the fridge. Lightly flour the work surface, rolling pin and the dough. Roll out the doughs into approximately 6*10 inch (16*25cm) long rectangle, 1/6 inch (4cm) thick. Using a heart cookie cutter that is 1.77inch(4,5cm) big, cut out and place them on the baking sheet covered with parchment paper. Form the leftover dough into a ball and repeat the steps (roll out and cut out the dough) until no dough remains.
- Bake for 8 minutes or until the edges get golden brown and top of them start to change color. Remove the cookies from the oven. While the cookies are cooling, melt the chocolate over bain marie: place the chopped chocolate into a heatproof bowl that sits over a pan of simmering water. Stir often. Dip half of the cookies into the melted chocolate and dripp off the excess. Place them on a baking sheet covered with parchment paper. Keep the cookies in the fridge for almost 10 minutes to let the chocolate set.
Update Notes: I originally shared this recipe on February 10, 2017. Today I republish it with new photos and extra information.