Chocolate Coconut Cookies
Prep time
Cook time
Total time
These chocolate coconut cookies are rich and fudge-y and have a hint of tropical coconut flavor.
Serves: 30 cookies
For the cookies:
  • 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
For the chocolate drizzle:
  • 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
For the cookies:
  1. Preheat the oven to 375°F and line two cookie sheets with parchment paper.
  2. In a medium bowl, stir together the flour, salt, and baking soda.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
For the frosting:
  1. 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.
  2. 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.
  3. 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.
Recipe by Today We Bake at