These Coconut Brownie Cookies are rich and fudgy, filled with dark chocolate and sweet coconut. With their chewy centers and intense flavor, these cookies are perfect for whenever any chocolate craving hits.
If you love chocolate and coconut, you’ll also love these Coconut Brownies!
What do you do when you are craving both brownies and cookies and you can’t decide what to make?
You make these Coconut Brownie Cookies!
These cookies are super fudgy in the middle, and have the best, crackly tops. They really do taste like brownies in cookie form!
And since I have been on a coconut kick lately, they also got a good helping of coconut. But even my daughter, who isn’t a coconut fan, loved these cookies!
Ingredients
- Chocolate: I like to use dark chocolate for these cookies. You can use chocolate bars and chop them up, but I kept it easy and used dark chocolate chips.
- Butter: I use unsalted butter. If you use salted butter, I would just suggest cutting back on the salt just a bit.
- Flour: I have tested this recipe with all-purpose flour.
- Cocoa Powder: For this recipe, you will need regular unsweetened cocoa powder.
- Baking Powder: The baking powder is important for texture and for the cookies to raise.
- Salt: Salt will help to balance the flavors, and really helps bring out the sweetness, as well.
- Sugar: You will need both granulated sugar and brown sugar. I use light brown sugar.
- Eggs: The eggs are what give these cookies their brownie-like texture. Using room temperature eggs is the best.
- Vanilla: This is just to add flavor.
- Coconut: You can really make these cookies without the coconut, but I think the coconut just brings in another layer of flavor. I use sweetened, shredded coconut, but if you want to cut back on the sweetness, you can use unsweetened.
How to Make Coconut Brownie Cookies
STEP 1: Combine the butter and the chocolate in a small saucepan. Cook this over medium-low heat, stirring, until it is all melted and combined. Set it aside to cool slightly.
STEP 2: Whisk together all of your dry ingredients. This is the flour, cocoa powder, baking powder, and salt.
STEP 3: In a large bowl (if using a hand mixer) or in the bowl of a stand mixer, beat together both of the sugars, the eggs, and the vanilla extract. Beat this a minute or two until lightened in color. Then, with the mixer still going, slowly add in the chocolate mixture.
STEP 4: Pour those dry ingredients into the bowl with the chocolate mixture.
STEP 5: Stir this together until mostly combined. Then add the coconut, and continue to mix, just until fully combined.
STEP 6: Use a scoop to drop the dough onto a parchment lined baking sheet. The batter is more like brownie batter than cookie dough. It will set up more the more the dough sits, though. Bake the cookies just until set around the edges and crackly on the tops.
Tips and Tricks
As mentioned above, the dough will set up more the longer it sits. As the chocolate and butter set up more, so will the batter. It shouldn’t affect the cookies, though.
I use a large cookie scoop, which holds about 2 1/2 tablespoons of batter. You can make these smaller, if desired, but the baking time will need to be adjusted.
Make sure you leave space on the baking sheet for the cookies to spread some.
These cookies are just as good on day 2 as on day 1, in my opinion. They should last several days, stored in an airtight container at room temperature (although they never make it that long in our house!)
More Cookie Recipes
Chocolate Malted Milk Cookies
Chocolate Chunk Oatmeal Coconut Cookies
Cookies and Cream Cookies
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Coconut Brownie Cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 22 cookies
Course: Dessert
Cuisine: American
These Coconut Brownie Cookies are rich and fudgy, filled with dark chocolate and sweet coconut. With their chewy centers and intense flavor, these cookies are perfect for whenever any chocolate craving hits.
1x2x3x
Instructions
-
Preheat the oven to 350ºF.
-
Combine the chocolate and the butter in a saucepan and place over medium-low heat. Cook, stirring often, until the chocolate and butter are both melted and smooth. Turn off the heat and allow to cool slightly.
8 oz dark chocolate, 1/2 cup unsalted butter
-
In a bowl, whisk together the flour, cocoa powder, baking powder, and sea salt. Set aside.
1 1/3 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon sea salt
-
In another bowl, combine the granulated sugar, brown sugar, eggs, and vanilla extract. Beat unit lightened in color, a couple of minutes.
1 cup granulated sugar, 1/2 cup light brown sugar, 4 large eggs, 1 teaspoon vanilla extract
-
With the mixer running, pour the melted chocolate mixture into the egg mixture and continue to beat for a minute or two.
-
Pour the dry ingredients into the bowl with the wet ingredients. Mix until mostly combined, then add the coconut and continue to mix until fully combined. The batter will be pretty loose to start, but will firm up a bit as the butter and chocolate cool even more.
1 cup sweetened, shredded coconut
-
Using a large scoop, scoop the dough onto a parchment lined baking sheet, leaving plenty of room for the cookies to spread. (I like to only do 6 cookies on each baking sheet.) Transfer to the preheated oven and bake until the tops are crackly, but still soft in the middle, about 9-11 minutes.
-
Remove from the oven and let the cookies cool on the baking sheet.
Recipe Notes:
I like to bake these cookies one baking sheet at a time. If you are baking 2 sheets at a time, they may take a few extra minutes to bake.
My cookie scoop holds about 2 1/2 tablespoons of cookie dough. If you are making smaller cookies, they will not take as long to bake.
Not a coconut fan? You can simply leave out the coconut for a delicious brownie cookie.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Serving: 1cookie, Calories: 219kcal (11%), Carbohydrates: 29g (10%), Protein: 3g (6%), Fat: 11g (17%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 45mg (15%), Sodium: 95mg (4%), Potassium: 50mg (1%), Fiber: 2g (8%), Sugar: 20g (22%)
Keywords: brownie cookies, coconut cookies