Chocolate Coconut Cookies

Summer feels like it's coming to an end and it's not even September yet! The nights are getting cooler, I can sleep with a blanket and my pug finally wants to snuggle me again - which are all good things. But, I'm not ready for summer to be completely over. So, I made these Chocolate Coconut Cookies because they are the perfect summer cookie. They are a soft and chewy coconut cookie with chocolate glaze - my two favorite flavors in one cookie. Find the recipe below. 





Chocolate Coconut Cookies

Makes 24


Dough

1 stick (113 grams) organic salted butter, softened

170 grams (3/4 cup) organic cane sugar

2 teaspoons organic coconut extract

1/2 teaspoon organic vanilla extract

2 organic large eggs

212 grams (1 2/3 cups) organic all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

57 grams (2/3 cup) organic fine shredded unsweetened coconut


Glaze

142 grams (1 cup) organic powdered sugar, sifted

30 grams (1/3 cup) organic Dutch cocoa, sifted

3 tablespoons organic milk


Method Preheat oven to 375°F.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, coconut extract and vanilla extract. Mix on low until combined and there are no butter chunks.

Add the eggs and mix just slightly (enough to break the yolks).

In a separate bowl, add the flour, baking powder, sea salt and coconut and whisk together. Then add the flour mixture to the butter mixture and mix on low until a cookie dough forms.

On two cookie sheets with parchment paper, form cookie dough into 24 dough balls (12 on each tray). The dough balls should look like a round disk and be about 2 inches in diameter and spaced at least 1 inch apart. 

Bake for 11 minutes or until lightly browned on the edges.

Once the cookies have cooled, start the glaze. In a medium mixing bowl, add all ingredients and whisk together until smooth. Push all the cookies together so they are touching (and so you don't waste any glaze). Drizzle the tops of the cookies with glaze.

Store in an airtight container for up to 7 days.


Gluten Free - Replace the organic flour with 227 grams (1 1/2 scant cups) organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.


High Altitude - Bake at 375°F for 8 minutes or until lightly browned on the edges.

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