Crispy, buttery and full of coconut flavor, these crispy coconut cookies with chocolate drizzle are truly delicious and a recipe that you’ll find yourself coming back to time and again!
My husband works with the 13-15 year old boys in our church youth group. They arranged to make treat platters for to give to their moms for Mother’s Day this year and each boy was assigned to bring a plate of treats to split up for the platters. Aaron was busy the night before making mint chocolate chip cookies and did a great job! My husband was worried that not all boys would have the opportunity to make treats so he asked if I would be willing to make a batch of cookies for the activity so that there would be plenty to go around. WOULD I? Baking cookies is just about my favorite thing to do.
Crispy Coconut Cookies With Chocolate Drizzle
Scroll down for printable recipe.
I created these crispy coconut cookies with all of those sweet moms in mind. Okay, okay, I created them with myself in mind. After all, I would be receiving one of the treat platters! Coconut cookies are one of my FAVORITE cookies and adding chocolate made them even better. I like adding a teaspoon of coconut extract to really bring out the coconut flavor, but you don’t have to.
How many crispy coconut cookies will this recipe make?
This recipe yields 36 (3 dozen) coconut cookies and can easily be doubled or halved.
Can you freeze coconut cookies?
You can absolutely freeze these cookies. Make the cookies ahead of time and freeze before adding the chocolate. Drizzle with chocolate the day you’d like to serve them.
What are other recipes that would be perfect for treat platters?
White Chocolate Spiced Cookies: White chocolate Snickerdoodles and ginger snaps, and sprinkled with cinnamon and sugar. The perfect spiced cookie platter for the holidays!
Chocolate Peppermint Cookies: Chocolate cookies with chocolate chunks, white chocolate, and peppermint. The perfect combination for the perfect Christmas cookie.
White Chocolate Peanut Butter Truffles: Crunchy peanut butter, rice krispies cereal, and white chocolate combine to create a decadent peanut butter truffle.
Samoas Bars: Everything you love about Samoas cookies wrapped up in a delicious cookie bar!
Irresistible Peanut Butter and Chocolate Chip Cookies: Soft and chewy, even after a couple of days, these peanut butter chocolate chip cookies are simply irresistible!
Like I said before, these cookies are perfect on their own (my husband likes them without the chocolate), but I’m not sure that I can go back to eating them without chocolate now that I’ve tasted the other side. And it’s super easy to do! Fill a ziploc quart sized freezer bag with melted chocolate and make a small snip in the corner. Then drizzle over the cookies and let the cookies set up!
What kind of chocolate is best for drizzling over cookies?
You can use melted chocolate chips, but I like using the Ghirardelli melting wafers that you can find at your local grocery store in the baking section. They set up quicker.
Most of the time recipes say to NOT over bake cookies. That is not the case with these. If you want crispy cookies make sure to bake until the edges are golden! They really are better and full of a toasted coconut flavor when you do this, trust me!
Crispy Coconut Cookies with Chocolate Drizzle
Ingredients
- 1 cup butter softened
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon coconut extract optional
- 2 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt I like using Kosher
- 2 1/2 cup shredded coconut
- 1 1/2 cup melting chocolate wafers melted
Instructions
- Preheat oven to 350 degrees. Cover baking sheet with parchment paper, if desired.
- Cream butter and sugars in a large mixing bowl.
- Add eggs, one at a time, and mix.
- Add vanilla and coconut extract. Mix.
- Mix flour, salt and baking soda together in a separate bowl.
- Combine wet and dry ingredients and mix until dough forms.
- Stir in coconut.
- Use a medium cookie scoop to scoop cookies on to baking sheets.
- Bake 12-14 minutes, or until cookies are golden around the edges.
- Cool for 3 minutes on baking sheet before moving to a cooling rack. Cool completely.
- Melt chocolate according to package.
- Drizzle cookies with melted chocolate. Allow chocolate to harden. Store in an air tight container.
Notes
Nutrition
If you are a coconut fan like me you might also like these easy coconut macaroons from A Latte Food.
Hi, I have a question please. I must’ve done something wrong, I reviewed recipe several times: yep: ingredients all correct. I checked them at 10 mins: too done. Then tried 8/9 minutes: not done in the center. They all came out pretty flat…
I retraced my steps, can’t figure out my mistake. Any thoughts? The cookie dough tasted delicious! Cookies taste good too. Just look flat/ oily. So want to figure this out and try again. Thanks so much!
Hi! That is strange! I went back to see if this was one made with butter or shortening. Because sometimes different brands of shortening (store brands work better than name brands) can make a difference. I’ve made these without issues. Do you use dark or light colored baking sheets? I use light colored and they seem to cook evenly and not get over-done. If you use light ones as well I’m not sure what’s going to cause them to go from under-done to over-done so quickly!