Chocolate Coconut Cookies – Easy Recipe for Rich, Chewy Cookies

These chewy chocolate coconut cookies combine the richness of cocoa with sweet shredded coconut for a texture-heavy chocolate cookie that works for everyday baking, quick dessert recipes, or holiday cookie trays. This small-batch treat uses pantry staples, skips chill time, and lands right between crispy edge and soft center. If you’re working through coconut chocolate cookies, cookie recipes, or coconut desserts for the season, this version covers them all with a straightforward cocoa base and easy prep.

Why I Chose Brown Sugar and Butter as the Base

Softened unsalted butter gives these cookies structure and depth without adding salt early in the process. I prefer unsalted over salted for better control over flavor, especially when cocoa and coconut are involved. Brown sugar brings a hint of molasses that works well with the bitterness of cocoa powder. It keeps the crumb chewy and stops the center from drying out after baking.

I’ve tested all-brown sugar batches, but a half cup of granulated sugar sharpens the overall flavor. It cuts through the heaviness of the coconut and keeps the cookies from slumping too much on the tray.

For a darker base, you could use dark brown sugar. I prefer light brown here. It lets the chocolate stand out without turning the whole dough overly dense.

Deep Flavor from Cocoa and Espresso

Unsweetened cocoa powder makes up the backbone of the chocolate. I use a natural cocoa instead of Dutch-processed in this case. Natural cocoa gives a slightly sharper edge that holds up well next to the sweetness of shredded coconut.

The small addition of espresso powder is optional, but helpful. It doesn’t make the cookies taste like coffee. Instead, it intensifies the chocolate without needing to add extra chips or double the cocoa. If you’ve ever made my Chocolate Coconut Fudge, you’ll notice a similar deep tone carried through the finish.

Why I Add Shredded Coconut Last

Shredded coconut changes the texture of the dough quickly. I always add it at the end, once the flour is fully mixed in. It hydrates fast and can throw off the balance if folded in too early. I use sweetened shredded coconut. It gives a slightly chewy bite and balances the unsweetened cocoa.

For contrast, the White Chocolate Coconut Bundt Cake uses the same coconut in a completely different way. Light, tender, and set into a moist crumb. In cookies, the coconut stays visible, golden at the edges, and slightly crisp along the top.

Use Semi-Sweet Chocolate Chunks for Best Texture

Chocolate chips work, but chunks melt more unevenly. That creates texture variation in each bite. I break up a bar of semi-sweet chocolate with a knife if I don’t have chips on hand. You’ll get melted pockets in some cookies and firmer bites in others. That variation helps these stand out among other chocolate cookie recipes that rely solely on chips.

If you’re baking ahead, the cookies keep their chewiness well at room temperature for a few days. You can also freeze the baked cookies. Just bring them to room temperature again before serving.

Quick Prep, No Chill, and Fast Bake

This dough doesn’t need chilling. I bake right after mixing, using a cookie scoop to portion them evenly. The dough is slightly sticky but firm enough to shape. Flattening them gently before baking helps control the spread.

I bake on parchment-lined baking sheets at 175°C (350°F). The cookies bake for about 10 to 12 minutes, and I always pull them when the centers still look a little soft. They continue to set on the pan. Overbaking ruins the chew.

For something even softer, try Coconut Rice Pudding next time. It’s creamy, gentle, and carries the coconut in an entirely smooth direction.

Keep These on Hand During Holiday Baking

This cookie has become part of my regular rotation during holiday baking. It stands out on platters, holds its shape when packed into tins, and balances well next to sweeter treats. If you’re building a tray with multiple coconut recipes, it bridges the gap between chocolate-heavy and coconut-forward desserts.

You can pair these with my Chocolate Coconut Bars for a double batch of two-ingredient profiles. Or use them as a counterpoint to lemon or white chocolate bakes.

Save This Recipe and Join the Conversation

Pin this recipe to your Coconut Desserts or Holiday Baking board so it’s easy to find next time. If you bake these chocolate coconut cookies, let me know in the comments how they turned out for you. Did you change the chocolate? Add nuts? I’d love to hear your variation. Or answer any questions if something wasn’t clear.