Chocolate Dipped Coconut Cookies
Published on December 11, 2024
This post may contain affiliate links. Read my disclosure policy.
Quick Summary
Chocolate Dipped Coconut Cookies- these oatmeal coconut cookies get dipped in smooth, melty chocolate! The cookies are a delightful combination of textures and flavors, offering a perfect balance of soft, chewy, crisp, and indulgent!
Pin this now to find it later
Pin ItTable of Contents
I bake a lot of cookies and often get asked what my favorite cookies are. I can never narrow my list down to one…or even five, but I can give you a solid list. These Chocolate Dipped Coconut Cookies are definitely on THE list!
The cookies have a golden-brown, slightly rustic look with visible flakes of coconut and oats, giving them a hearty and homemade appearance. When dipped in chocolate, the base of each cookie is covered in a glossy layer of rich, smooth chocolate that contrasts with the light color of the cookie.
I like to dip the BOTTOM of the cookies in chocolate so you get chocolate in every single bite. You can dunk the cookies in chocolate, but then only one half has chocolate, what fun is that?
The cookies are soft, chewy, have a delightful coconut flavor. The chocolate coating adds an extra layer of indulgence, making the cookies extra special.
Bake a batch for a cozy treat, a festive dessert, or a homemade gift. These cookies are a family favorite, they are fun to make and and so delicious!
Ingredients to Make Chocolate Dipped Coconut Cookie
- All-purpose flour– I recommend unbleached flour for baking. I also spoon and level when measuring, never pack flour into the measuring cup. You don't want dry or puffy cookies!
- Baking powder & baking soda:
- Salt: I use kosher salt in the dough.
- Sugars: You need granulated and light brown sugar. Always pack brown sugar when measuring.
- Butter: I like to use unsalted butter for baking so I can control the amount of salt in the recipe.
- Eggs: Always use large eggs.
- Vanilla extract: Vanilla extract adds a warm, sweet, and aromatic flavor that enhances the overall taste of the cookies.
- Oats: Use old fashioned oats, not quick oats for hearty, chewy texture.
- Coconut: I use sweetened coconut flakes, but unsweetened coconut will work too. Toasted coconut would also be delicious!
- Flaky sea salt: For sprinkling on cookies, the perfect finishing touch.
- Chocolate chips: For melting! I like semisweet chocolate, but milk and dark chocolate will work too.
- Coconut oil: A little bit of coconut oil helps create a smoother and shinier chocolate. It also helps the chocolate harden.
How to Customize Coconut Cookies
I think the cookies are perfect as is, but it is always fun to play around with different flavors and add-ins. If you want mix things up, here are some ideas!
- Dried Fruit: Stir in a handful of dried cranberries, raisins, or dried blueberries.
- Citrus: Add lemon zest, lime zest, or orange zest for a citrusy kick.
- Nuts: If you want a nutty crunch, stir in chopped pecans, walnuts, or almonds.
- Toffee: Stir in up to 1 cup of toffee bits.
- Chocolate: You can dip the cookies in semisweet, milk, dark, or even white chocolate.
How to Make Chocolate Dipped Coconut Cookies
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Whisk the dry ingredients together. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Cream the butter and sugars together. In the bowl of a stand mixer, beat together butter and sugars until creamy and smooth. Scrape down the sides of the bowl with a spatula, as necessary.
- Add the eggs and vanilla and beat until combined.
- Add the dry ingredients. Add the flour mixture and mix on low until just combined, don't over mix. Use a spatula to stir in the oats and coconut.
- Form the cookie dough into balls. Use a cookie scoop or spoon and roll the dough, about 2 tablespoons of dough per cookie. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 8 to 12 minutes or until the edges are light golden brown and the centers are still soft. Remove from the oven and sprinkle with a little flaky sea salt, if desired. Let the cookies sit on the baking sheet for 5 minutes to cool. Transfer to a wire cooling rack to cool completely.
- Melt the chocolate. In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Place in the microwave and heat in 30 second intervals, or until smooth. Stir well.
- Dip the bottom of the cookies into the melted chocolate. Use a butter knife to scrape off excess chocolate. Alternatively, you can spoon the melted chocolate onto the back of each cookie and spread with a butter knife to smooth out the chocolate.
- Let the chocolate harden. Immediately place the cookies on a parchment-lined baking sheet, chocolate side down, and let sit until the chocolate hardens. If it is warm in your house or to speed up the process, you can chill the cookies in the refrigerator until the chocolate hardens.
Tips for Storing & Freezing Coconut Cookies
- Chilling cookie dough: You can chill the cookie dough in the fridge for up to 72 hours. Keep the cookie dough balls in an airtight container or you can wrap the cookie dough in plastic wrap and form the balls after chilling. Just let the dough sit out on the counter while you preheat the oven so you can easily form the balls.
- Storing cookies on the counter: Store cookies in an airtight container in a cool dark place (not near a window or heat vent) on the counter for up to 3 days. If you are going to stack the cookies, place parchment paper in between the layers.
- To freeze baked cookies: Make sure the chocolate on the cookies is completely set up. Place in a freezer bag or freezer container and freeze for up to 2 months. If you are going to stack them, you can put a piece of parchment paper in between the layers. Thaw and eat or even eat the cookies frozen. I love eating cookies right out of the freezer!
- To freeze the cookie dough: Place the cookie dough balls on a baking sheet. Freeze the balls for 30 minutes or until firm. Transfer the balls to a freezer bag or freezer container and freeze for up to 3 months. When ready to bake, preheat the oven and bake! You don't have to thaw first, just add a couple of minutes to the baking time. Dip the cookies in chocolate after baking!
More Cookie Recipes
- Coconut Oatmeal Chocolate Chip Cookies
- Oatmeal Cookies
- Oatmeal Chocolate Chip Cookies
- Iced Oatmeal Cookies
- Peanut Butter Oatmeal Cookies
Check out more COOKIE RECIPES!
Chocolate Dipped Coconut Oatmeal Cookies
Soft and chewy oatmeal coconut cookies are dipped in silky smooth chocolate! These cookies are fun to make and delicious to eat!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup unsalted butter, at cool room temperature
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups old fashioned oats
- 2 cups shredded coconut*
- Flaky sea salt, for sprinkling on cookies, if desired
- 2 cups semisweet chocolate chips
- 2 teaspoons coconut oil
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, beat together butter and sugars until creamy and smooth. Scrape down the sides of the bowl with a spatula, as necessary.
- Add the eggs and vanilla and beat until combined.
- Add the flour mixture and mix on low until just combined. Don't over mix. Stir in the oats and coconut.
- Roll the cookie dough into balls or use a cookie scoop, about 2 tablespoons of dough per cookie. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 8 to 12 minutes or until the edges are light golden brown and the centers are still soft. Remove from the oven and sprinkle with a little flaky sea salt, if desired. Let the cookies sit on the baking sheet for 5 minutes to cool. Transfer to a wire cooling rack to cool completely.
- In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Place in the microwave and heat in 30 second intervals, or until smooth. Stir well.
- Dip the bottom of the cookies into the melted chocolate. Use a butter knife to scrape off excess chocolate. Alternatively, you can spoon the melted chocolate onto the back of each cookie and spread with a butter knife to smooth out the chocolate.
- Immediately place the cookies on a parchment-lined baking sheet, chocolate side down, and let sit until the chocolate hardens. If it is warm in your house or to speed up the process, you can chill the cookies in the refrigerator until the chocolate hardens.
Notes
I use sweetened coconut but unsweetened works too! You can even use toasted coconut.
Store the cookies in an airtight container on the counter for up to 3 days. You can also freeze the cookies for up to 2 months.
Nutrition
Calories: 241kcal, Carbohydrates: 31g, Protein: 3g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 25mg, Sodium: 122mg, Potassium: 131mg, Fiber: 2g, Sugar: 18g, Vitamin A: 186IU, Vitamin C: 0.04mg, Calcium: 25mg, Iron: 2mg
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod