Best Double Chocolate Coconut Cookies Recipes
DOUBLE CHOCOLATE COCONUT COOKIES
Two kinds of chocolate plus walnuts and coconut equals one tempting treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.
- Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.
- Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
GLUTEN-FREE DOUBLE CHOCOLATE COCONUT COOKIES
Although it's fun to participate in holiday baking traditions, it can wreak havoc on your healthy routine, as most of the cookies that surround us are loaded with white flour, sugar and bad-quality fats. These moist coconutty and deeply chocolatey cookies include a combination of good fats from almonds, coconut and coconut oil and will satisfy your urge to join in on the baking festivities.
Provided by Amy Chaplin
Categories dessert
Time 1h25m
Yield Twenty-two 2-inch cookies
Number Of Ingredients 13
Steps:
- Line a large baking sheet with parchment paper; set aside. Add the shredded coconut and oats to a food processor, and grind until fine. Transfer the mixture to a medium bowl. Add the almond meal, oat flour, baking powder, salt, cocoa powder and maple sugar, and stir well. Drizzle in the melted coconut oil, and stir until combined. Stir in the maple syrup and vanilla. Let sit for 20 minutes.
- Preheat the oven to 350 degrees F. Once the cookie batter is no longer sticky, mix in the coconut flakes and chocolate. Shape the batter into rough 2-inch mounds, place them on the prepared baking sheet and bake for 12 minutes.
- Remove the cookies from the oven, and let cool. They will keep in the fridge in an airtight container for up to 4 days.
DOUBLE CHOCOLATE COCONUT COOKIES
Make and share this Double Chocolate Coconut Cookies recipe from Food.com.
Provided by Marz7215
Categories Dessert
Time 55m
Yield 5 dozen cookies, 40 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Place butter and sugar in a bowl of an electric mixture fitted withthe paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla.
- Sift flour, cocoa powder, baking soda, baking powder, and salt in to a bowl. Mix into butter mixture on low speed until weel combined. Stir in chocolate, coconut, and walnuts.
- Using a 1-1/2 inch ice cream scoop, drop batter onto baking sheet lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set about 10-12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment paper to racks to cool completely.
Nutrition Facts : Calories 190.8, Fat 12.5, SaturatedFat 6.3, Cholesterol 23.3, Sodium 89.1, Carbohydrate 18.8, Fiber 0.9, Sugar 13.4, Protein 2.4
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