Chocolate Coconut Cookies
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My chocolate coconut cookies are fudgy and rich, with a refreshingly creamy coconut filling. They’re made with just 4 ingredients and no baking needed!
Chocolate coconut cookies that are both elegant and tasty
I developed these chocolate coconut cookies after being inspired by a local dessert shop’s chocolate coconut truffles. They were essentially my Bounty bars in cookie form, so I ran with it and developed my own version.
The middle features a creamy, sweet coconut filling covered in rich chocolate. Some may argue it’s more candy bar than cookie, but in my book, the shape dictates it. Here’s why I love it:
- 4 ingredients. Coconut, coconut milk, sugar, and chocolate. That’s it!
- Quick and easy. Making the cookies takes about 5 minutes, but the hard part is waiting for the chocolate to set (but I often just chuck it in the freezer to speed things up).
★★★★★ REVIEW
“Wow! These cookies are amazing! Super easy and absolutely delicious. You liken them to a Bounty bar and they really are, except nicer! Coconut and chocolate – what perfect partners. I shall be making these extremely regularly. Thank you for sharing the recipe.” – Justine
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Shredded coconut. Because I’m already adding sugar, I recommend using unsweetened shredded coconut. This usually comes in two kinds: large flake or macaroon style. Because everything is blended down, it won’t matter which you use.
- Sugar. I like superfine or powdered sugar since it dissolves easily. Regular white sugar also works, but blend a little longer to ensure the granules break down.
- Coconut milk. I typically use carton coconut or almond milk, but any milk works.
- Chocolate chips. Melted and coated around the coconut filling. I usually switch it up between dark chocolate and milk chocolate, depending on what I’m craving. Just a note though: milk chocolate makes them super sweet. Use vegan chocolate chips if needed.
How to make chocolate coconut cookies
Step 1- Prep. Line a large baking sheet with parchment paper.
Step 2- Make the cookie dough. In a blender or food processor, blend the coconut until it reaches a fine consistency. Add the sweetener and blend for another minute. Add the coconut milk and blend, scraping down the sides periodically until a thick dough forms. Transfer it to a large bowl.
Step 3- Shape. Using a cookie scoop, drop cookies onto the cookie sheet. Press each one into a cookie shape, then freeze until firm.
Step 4- Coat in chocolate. Once cookies are firm, melt the chocolate chunks. Using two forks, dip each cookie in the melted chocolate until covered. Repeat the process until all cookies are covered. Refrigerate until firm.
Arman’s recipe tips
- No food processor? Use an electric mixer or stand mixer with a paddle attachment instead.
- How to fix a crumbly cookie dough. If you’re struggling to easily shape the mixture into rounds, re-blend everything and try again.
- Make the filling creamy. Swap the sugar and coconut milk for condensed milk, condensed coconut milk, or canned coconut cream.
- Add more coconut flavor. Stir ½ teaspoon coconut extract into the filling, then top the freshly chocolate-coated cookies with coconut flakes.
- Low carb option. Replace the sugar with allulose (or keto powdered sugar) and coat them in sugar free chocolate chips.
Storage instructions
To store: Store leftover cookies in an airtight container in the fridge for up to two weeks. Don’t store them at room temperature, as they’re prone to melting.
To freeze: Place the cookies in an airtight container and freeze for up to three months. Place sheets of parchment paper between the layers to prevent them from sticking together.
Chocolate Coconut Cookies
Video
Ingredients
- 4 cups unsweetened shredded coconut
- 1/4 cup sugar superfine, powdered, or regular
- 1/2 cup coconut milk
- 2 cups chocolate chips
Instructions
- Line a large baking tray or platter with parchment paper and set aside.
- In a high-speed blender or food processor, add your unsweetened coconut and blend until a fine consistency remains. Add your granulated sweetener of choice and blend for an extra minute.
- Add your coconut milk and continue blending, scraping down the sides. Once a thick dough remains, remove and place in a large mixing bowl. Lightly wet your hands and form small balls. Place on the lined baking tray and press each ball into a cookie shape. Place cookies in the freezer to firm up.
- Once cookies are firm, melt your chocolate chips. Using two forks, dip each cookie in the melted chocolate until completely combined. Repeat process until all cookies are covered. Refrigerate until firm.
I only have sweetened coconut what would be my measurement for the sugar. I don’t want them to be too sweet.
You could omit a tablespoon of the sugar and see how that goes. You need the sugar for binding, so I don’t recommend omitting it completely.
Yet to try
Please do!
Holiday snacks yum yum
‘Tis the season!
Has anyone tried to substitute sugar with a powder sweetner? Keto?
Hi Rose! Yes, several readers have tried it with my keto powdered sugar and it worked just as well as standard sugar. Here is the recipe- https://thebigmansworld.com/keto-powdered-sugar/
Can you substitute for coconut sugar?
That should be fine Miranda, if the mixture feels a tiny bit dry you can add a tiny bit more coconut milk.
Wow! These cookies are amazing! Super easy and absolutely delicious. You liken them to a Bounty bar and they really are, except nicer! Coconut and chocolate – what perfect partners. I shall be making these extremely regularly. Thank you for sharing the recipe.
Such kind words! Thanks so much Justine. A little childhoood Bounty bar nostalgia in every bite 😛
Looks so simple, i have vegan friends i am going to make these for.. i do not own a food processor, but did see something while reading about using a stand mixer with a paddle attachment, will the consistency of the cookies come out the same using a stand mixer?
Hi Christa, the consistency won’t be exactly the same but you’ll be very close! And it will still be very delicious 🙂
Chocolate and coconut go so well together. I really must do it.
Sounds good and simple!
Love this
That looks extremely delicious! I can’t wait to try it, but what can I use instead of strawberries? Because I’m not a big fan of strawberries and berries in general.
There’s no strawberries in this recipe. Or berries.
How many cookies does each recipe make
10-20, depending on how big you make them!
Do you think it will be a good idea to substitute the coconut with oats?
I haven’t tried, feel free to experiment and see. 🙂
Can I use honey for the sweetener?
Absolutely! 🙂
How much honey would you use?
Hi Carolyn, I’d start with 2-3 tablespoons, depending on how sweet you would like them.
can I eliminate sweetener?
It won’t hold together without it.