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Toasted Coconut Chocolate Cookies

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“"The secret to these cookies is that the coconut is toasted before being added to the dough, where it adds a subtle crunch. The unbaked cookies are then rolled in untoasted coconut, which browns as the cookies bake, giving them a double punch of toasted coconut flavor." MAKE AHEAD: Scooped, unbaked cookies can be refrigerated in an airtight container for up to 1 week or frozen for up to 1 month. Baked cookies can be stored in an airtight container at room temperature for up to 1 week. Some alterations made to recipe from Jenna Huntsberger and Stephanie Willis of Whisked! in Washington, D.C.”
1hr 10mins
28 cookies

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a silicone liner.
  2. Spread 1 cup of the coconut on one of the baking sheets. Toast in oven for 8 to 10 minutes, until fragrant and slightly browned in parts. Cool completely. Place the remaining 2 cups of untoasted coconut in a bowl.
  3. Whisk together the flour, cocoa powder, baking powder and salt in a bowl, then whisk in the remaining cup of toasted coconut.
  4. Combine the butter and sugars in mixer on low for 2 minutes or until fluffy. Add eggs one at a time, beating on low to incorporate after each addition, then add the vanilla extract. Stop periodically to scrape down the bowl as needed.
  5. Add the melted chocolate; beat on low speed until incorporated, then add the flour-coconut mixture, beating until just combined.
  6. Stir in chocolate chips until evenly distributed.
  7. Scoop 28 to 32 generous tablespoons of the dough onto the baking sheets. Shape each mound into a ball, then roll each one in the bowl of untoasted coconut until evenly coated.
  8. Arrange the balls 2 inches apart on the baking sheets. Bake one sheet at a time for 12 to 15 minutes, until the edges are just set but the centers seem raw. Cool completely on the baking sheet before serving or storing.

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