- Total:22 mins
- Prep:10 mins
- Cook:12 mins
- Yield:24 cookies (24 servings)
Coconut and chocolate is an all-out amazing combo. When folded into a cookie that just happens to be gluten-free, it makes a win-win recipe.
The cookie gets its coconut flavor and gluten-free status from coconut flour, an alternative flour that is easily found in your local market or online. Some coconut extract and sweetened shredded coconut add tropical flavor. A roughly chopped bar of chocolate (as opposed to using chips) makes for a variety of differently shaped, jagged pieces that melt beautifully and give your cookies an appetizing appearance.
Coconut flour is much more absorbent than regular all-purpose flour. This gives the cookies a slightly soft and tender texture and a bit of a macaroon vibe. It also means that the cookies don’t spread at all while baking. A gentle press with a spatula right after pulling the tray from the oven ensures every cookie takes on the perfectly rounded shape that just screams chewy deliciousness.
- 3/4 cup coconut flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (melted)
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- Optional: 1/2 teaspoon coconut extract
- 1 large egg
- 1 egg yolk
- 1/2 cup dark chocolate (roughly chopped)
- 1/2 cup sweetened shredded coconut
Steps to Make It
- Gather the ingredients. Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the coconut flour, baking powder, and salt.
- In a large mixing bowl, combine the butter and sugar and whisk to combine.
- Add the vanilla and coconut extract (if using) and whisk. Add the egg and yolk, whisking after each addition.
- Add the dry ingredients all at once and gently combine with a rubber spatula.
- Add the chocolate coconut and mix to combine.
- Using a 1 1/2 tablespoon cookie scoop or measuring spoons, place 12 mounds of dough onto the prepared sheet.
- Bake for 12 minutes, rotating at the halfway point. The cookies are ready when lightly browned around the edges. Once removed from the oven, flatten each cookie gently with a spatula.
- Let cool until easy to handle and them remove to a cooling rack. Repeat with the remaining dough.
- Add a half-cup of toasted chopped pecans for a nutty flavor.
- If you’d rather make a straight-up coconut cookie, you can omit the chocolate and replace with nuts or even double the coconut.
- Toasting the coconut would contribute a lovely texture and color to the cookies if you’re feeling fancy.
- Due to the coconut flour, these cookies do not change shape while baking. Do not be alarmed. Just follow the instructions and flatten each one gently with a stiff spatula post-bake.
- The butter can be melted in the microwave on high in 30-second bursts.
- If you do not have a chocolate bar on hand, an equal amount of chocolate chips can be substituted.
- Coconut extract amps up the coconut flavor of the cookie, but you can omit it if you would like.