Chocolate Dipped Coconut Cookies

Chocolate dipped coconut cookies are light and soft coconut cream cheese cookies made extra special with dark chocolate and toasted coconut.

I’ve never made cookies with cream cheese so I was intrigued when I saw a recipe for chocolate dipped coconut cookies on A Spicy Perspective. I wasn’t sure how they would turn out but they ended up very soft and tender with lots of coconut flavor. I thought these tasty cookies were fun to make and my kids and husband all thought they were delicious.

Chocolate Dipped Coconut Cookies

Cookie Ingredients:

• 1 1/2 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup light brown sugar
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup cream cheese,  softened to room temperature
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups shredded sweetened coconut

For Dipping:

• 1 cup dark chocolate melting wafers
• 1 tsp coconut oil
• 1/2 cup shredded sweetened coconut

How to Make Chocolate Dipped Coconut Cookies

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Combine the flour, baking powder, and salt in a small bowl; mix well.

Using a hand mixer or stand mixer, beat the brown sugar, butter, and cream cheese together until creamy and light, 2-3 minutes.

Add in the egg and vanilla extract and beat until creamy and smooth.

Gradually add in the flour mixture and mix until combined.

Add the coconut and mix until combined.

Scoop or spoon 2 tablespoon sized balls of cookie dough and place them 2 inches apart on the baking sheet.

Use your palm to flatten each cookie into 1/2 inch discs.  Side Note: The dough will be soft and sticky.

Bake in the oven for 9-11 minutes, or until golden around the edges. Remove from the oven to cool on the baking sheet for 5 minutes before moving to a wire rack to completely cool.

To dip the cookies, prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with 1 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!

Meanwhile, toast the coconut in a small skillet over medium heat for a few minutes, stirring frequently, until golden and toasted.

Dip half of each cookie into the melted chocolate and place them on a parchment-lined baking sheet. Immediately sprinkle the top of the melted chocolate with some toasted coconut.

Allow them to dry completely. Store in an airtight container. Enjoy.

Chocolate Dipped Coconut Cookies

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Prep Time: 15 minutes minutes

Cook Time: 11 minutes minutes

Total Time: 26 minutes minutes

Course: Dessert

Cuisine: American

Servings: 24 cookies

Author: Pam - For the Love of Cooking / Original by A Spicy Perspective

Equipment

• Baking Sheet
• Hand Mixer or Stand Mixer
• Small skillet

Ingredients

Cookie Ingredients:

• 1 ½ cup flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup light brown sugar
• ½ cup unsalted butter softened to room temperature
• ½ cup cream cheese softened to room temperature
• 1 large egg room temperature
• 1 tsp vanilla extract
• 1 ½ cups shredded sweetened coconut

For Dipping:

• 1 cup dark chocolate melting wafers
• 1 tsp coconut oil
• ½ cup shredded sweetened coconut

Instructions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Combine the flour, baking powder, and salt in a small bowl; mix well.
• Using a hand mixer or stand mixer, beat the brown sugar, butter, and cream cheese together until creamy and light, 2-3 minutes.
• Add in the egg and vanilla extract and beat until creamy and smooth.
• Gradually add in the flour mixture and mix until combined.
• Add the coconut and mix until combined.
• Scoop or spoon 2 tablespoon sized balls of cookie dough and place them 2 inches apart on the baking sheet.
• Use your palm to flatten each cookie into 1/2 inch discs.  Side Note: The dough will be soft and sticky.
• Bake in the oven for 9-11 minutes, or until golden around the edges. Remove from the oven to cool on the baking sheet for 5 minutes before moving to a wire rack to completely cool.
• To dip the cookies, prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with 1 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
• Meanwhile, toast the coconut in a small skillet over medium heat for a few minutes, stirring frequently, until golden and toasted.
• Dip half of each cookie into the melted chocolate and place them on a parchment-lined baking sheet. Immediately sprinkle the top of the melted chocolate with some toasted coconut.
• Allow them to dry completely. Store in an airtight container. Enjoy.

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