These chocolate coconut cookies are rich and fudgy with a pop of coconut flavor. Perfect for snacking on these late winter days, when that hint of tropical flavor will have you dreaming of sunny vacations. Stash a few in your purse (or pocket) and you won’t even need to stop at the Girl Scout booths that are calling out to you like Sirens every time you go to the grocery store. Or be sane and don’t do that, but have one or two for a bite-sized afternoon pick me up instead of that whole roll of thin mints or samoas. Or do both! We’re all just living our best lives, right?
I’ve been struggling with an annoying cold virus (or possibly two or three viruses in a row, or maybe one that I got that then went through the rest of the family, mutated, and then hit me again, times two?) for the better part of a month. I’ll spare you the details, but know that at 2pm sharp every afternoon this week I wanted nothing more than to curl up on the floor and take a nap. That would be great, except that I’ve been at home with a three-year-old and a puppy, neither of whom take kindly to being ignored. Thank goodness for these little cookies, because they, along with a whole bunch of La Croix and a chaser of Ricola, have been snapping me back to life. Baking has been my therapy for years, and now apparently it’s also my makeshift cure for the common cold. Fingers crossed that I can finally beat this thing for good this weekend and get back to my normal self! (And for the record, I did go to the doctor – I’m not advocating we all treat our illnesses with only baked goods.)
This recipe comes from my grandmother’s copy of the Slovak Catholic Sokol Cook Book. You can find my whole Sunday series about baking from her cookbooks here. I was looking for an easy cookie recipe, and this one, with it’s combination of chocolate, coffee, brown sugar, and coconut, caught my attention. I like coconut in most things, but I really love it with chocolate. And I know coffee brings out chocolate flavor, and the sour cream in a cookie dough really intrigued me. So I got cooking!
The cookie dough is a breeze to put together, and the sour cream gives the baked cookies a rich flavor. The brown sugar gets all caramelized, the chocolate and coffee do their thing, and the coconut gives just the right subtle amount of flavor to keep them from being too rich. The chocolate drizzle is also incredibly easy to put together, and it looks too pretty on the cookies to leave it out. Plus I love a good freeform icing drizzle session. Sprinkle on a little extra shredded coconut, and you have a cookie that looks like a million bucks but hardly took you any time at all.
- This recipe made about 30 cookies for me, using roughly a teaspoon for each cookie. I put 12 on each cookie sheet and baked 24 total and froze the rest, but you could cook more in batches.
- For the chocolate drizzle, I dipped a spoon in the chocolate and then let it drip off the spoon while I moved it back and forth over the cookies. Feel free to get as crazy as you like with the drizzling, or you could use the back of the spoon to spread it evenly on top, or dip half of the cookie in the chocolate.
- 2 cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3 ounces bittersweet or semisweet chocolate
- ¼ cup coffee
- ½ cup (8 tablespoons) unsalted butter, at room temperature
- 1 cup brown sugar (light or dark)
- 1 egg
- ½ cup sour cream
- ½ cup unsweetened coconut
- 1 ounce bittersweet or semisweet chocolate
- 1 tablespoon butter
- 2 tablespoons sour cream
- 1 cup powdered sugar
- 1 teaspoon heavy cream
- ½ cup unsweetened coconut
- Preheat the oven to 375°F and line two cookie sheets with parchment paper.
- In a medium bowl, stir together the flour, salt, and baking soda.
- Put the chocolate and coffee in a small saucepan over medium low heat. Heat until the chocolate is melted, stirring occasionally to combine. Remove from the heat and cool to room temperature.
- Add the butter to a large bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment. Cream the butter until it is light and fluffy, about 2 minutes. Add the brown sugar and cream another 2 minutes. Add the egg and mix to combine.
- Turn the mixer down to low. Add half of the dry ingredients, followed by the wet ingredients, then the rest of the dry ingredients. Mix only until everything is combined. Stir in the coconut with a spatula.
- Drop teaspoonfuls of batter onto the cookie sheets, leaving about 1 ½ inches between each cookie. Bake for 12 - 15 minutes, until the edges of the cookies are set. You should get between 30 and 35 cookies; I baked 24 and froze the rest of the dough, but you could cook the first two sheets and then cook the rest.
- Put the chocolate, butter, and sour cream in a heatproof bowl fitted over a small saucepan filled with two inches of water. Bring the water to a boil and stir the mixture occasionally, until the frosting is combined and thick.
- Remove the bowl from the heat and slowly pour in the powdered sugar. Drizzle in the heavy cream until the frosting is smooth and thick, but still pourable. You may not need all of the cream.
- When the cookies are still warm, drizzle them with the chocolate frosting. I used a spoon and dipped it into the frosting then moved it back and forth across the cookies for a drizzled look. Sprinkle the cookies with the other ½ cup of coconut.