Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Servings: 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.
Ingredients
-
3/4 cup coconut flour
-
1 1/2 teaspoons baking powder
-
1/4 teaspoon kosher salt
-
1/2 cup unsalted butter, melted
-
1/3 cup sugar
-
2 teaspoons vanilla extract
-
1/2 teaspoon coconut extraction, optional
-
1 large egg
-
1 large egg yolk
-
1/2 cup dark chocolate, roughly chopped
-
1/2 cup sweetened shredded coconut
Steps to Make It
-
Gather the ingredients.
-
Preheat oven to 350 F. Line a baking sheet with parchment paper.
-
In a small bowl, whisk together coconut flour, baking powder, and salt.
-
In a large mixing bowl, combine butter and sugar and whisk to combine.
-
Add vanilla and coconut extract (if using) and whisk. Add egg and yolk, whisking after each addition.
-
Add dry ingredients all at once and gently combine with a rubber spatula.
-
Add chocolate and coconut; mix to combine.
-
Using a 1 1/2 tablespoon cookie scoop or measuring spoons, place 12 mounds of dough onto prepared sheet.
-
Bake for 12 minutes, rotating at halfway point. Cookies are ready when lightly browned around edges. Once removed from oven, flatten each cookie gently with a spatula.
-
Let cool until easy to handle and them remove to a cooling rack. Repeat with remaining dough.
Recipe Variations
- 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.
Tips
- 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.
| Nutrition Facts | |
|---|---|
| Servings: 24 | |
| Amount per serving | |
| Calories | 102 |
| % Daily Value* | |
| Total Fat 7g | 9% |
| Saturated Fat 4g | 22% |
| Cholesterol 34mg | 11% |
| Sodium 64mg | 3% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 2g | 7% |
| Total Sugars 7g | |
| Protein 2g | |
| Vitamin C 0mg | 1% |
| Calcium 40mg | 3% |
| Iron 1mg | 3% |
| Potassium 68mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
