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These chewy coconut cookies are inspired by coconut macaroons, but are much easier to make. Crisp on the outside, soft in the center, and dipped in chocolate, they’re perfectly bite-sized and completely irresistible.
I have a pretty big sweet tooth and often rotate through my dessert recipes, including my homemade Oreos, cookie dough bites, and florentines. However, I have to admit that these coconut cookies might be my favorite treat yet.
Created with a handful of ingredients, the cookies are sweet, buttery, and rich, allowing for the flaked coconut flavor to take center stage. Even better, all the ingredients come together with simple steps, and the recipe makes a large batch. As a result, they’re a reader favorite for parties, picnics, and gifting.
❤️ Why You’ll Love Coconut Cookies
- Chewy on the inside, crispy on the outside.
- Easy-to-make bite-sized cookies for the coconut fan.
- Made with only a few ingredients.
- Freezer-friendly.
Coconut Cookie Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Cane sugar: Or granulated sugar if that’s what you have on hand.
- Desiccated coconut: Unsweetened coconut with a fine, dried, and shredded texture.
- Egg whites: I use pasteurised egg whites in a container for more precise measurement.
- Butter: Salted or unsalted.
- Maple syrup: Adds a caramelized flavor.
- Dark chocolate: I use chocolate with 55% cocoa solids.
How to Make Coconut Cookies
- Prepare the dough: Melt butter, syrup, and sugar in a saucepan on medium heat. Once the butter has melted, add the coconut and egg whites. Mix and cool the batter in the fridge.
- Shape the cookies: Measure each cookie into 20-gram balls. Shape into flattened cookies and spread out on a baking sheet.
- Bake the cookies at 180°C fan (356°F) for 13-14 minutes. Allow to cool.
- Dip in chocolate: Melt the chocolate and pour it into a bowl. Dip the cooled cookies into the chocolate. Leave to set on parchment paper.
Tips for Success
- Be sure to let the dough cool for easy shaping.
- Once measured into 20-gram balls, squeeze the dough and then shape it into flattened balls. They won’t spread much in the oven, so you should have room for all 22 at once.
- Alternatively, use a medium-sized cookie scoop.
- Let the cookies cool before dipping them into chocolate.
Possible Variations
- Chocolate: Use any chocolate you prefer, either milk or white chocolate, chocolate chips, or even flavored chocolates such as espresso, orange, or nut varieties.
- Maple syrup: Swap for 2 tablespoons of white sugar, light brown sugar, or omit.
- Vanilla: Add vanilla extract or paste.
- Toppings: Dip the cookies in dark chocolate, then top with chopped pistachios, pecans, toasted coconut, cocoa powder, sprinkles, or flaky sea salt.
- Shape: You can vary the size and shape of the cookies. Make them flatter, dome-shaped, or try round balls. Larger cookies may need 1-2 minutes longer in the oven.
How to Store Leftovers
Store them in an airtight container at room temperature for 4-5 days. If your kitchen is warm, the chocolate may melt, so store them in the fridge.
FAQs
Yes! They are delicious straight out of the freezer. Leave them at room temperature to thaw for about 30 minutes.
I use unsweetened desiccated coconut, which is finely grated, dried coconut.
Make fried rice, omelette, my caramelized onion quiche, pasta carbonara, meatballs, or cookies.
More Sweet Treats
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Coconut Cookies
Equipment
Ingredients
- 30 grams butter, salted
- 200 grams desiccated coconut, unsweetened
- 150 grams cane sugar
- 3 egg whites, 100 ml
- 2 tablespoons maple syrup
- 200 grams dark chocolate
Instructions
- Melt the butter and sugar in a small saucepan on medium heat.
- Once the butter is melted, add the shredded coconut and egg whites.
- Stir to combine and remove from the heat.
- Allow the mixture to cool for 30 minutes in the fridge.
- Preheat the oven to 180°C fan (356°F).
- Measure the dough into 20-gram balls.
- Shape them into rounded cookies and space them out on a lined baking tray.
- Bake for 13-14 minutes until golden brown.
- Transfer to a wire rack.
- Once cool, melt the dark chocolate and transfer it to a small bowl.
- Use a toothpick to dip each cookie into the dark chocolate.
- Wipe off the excess on the corner of the bowl.
- Leave to set on parchment paper.
- Repeat with the other cookies.
