Small Batch Double Chocolate Coconut Cookies: Your New Go-To Recipe
Every now and then, inspiration strikes in the simplest of moments. For me, it was during a peaceful morning walk, contemplating a special treat for my mom’s upcoming visit. She’s mindful of her diet, so I wanted something delicious but with a touch more goodness. That’s how the idea for these incredibly decadent yet surprisingly wholesome Double Chocolate Coconut Cookies came to life. This isn’t just a recipe; it’s a testament to finding joy in baking for loved ones, balancing indulgence with a touch of thoughtful ingredients.
The Wholesome Twist: Balancing Indulgence with Quality Ingredients
Let’s be honest: when we talk about cookies, “healthy” isn’t usually the first word that comes to mind. And while I won’t pretend these are a kale smoothie, I did intentionally incorporate some ingredients that offer a little extra nutritional value compared to your standard cookie. This recipe isn’t about making a “health food” out of a cookie, but rather about making a delicious cookie with a few thoughtful upgrades.
For instance, we use white whole wheat flour (or ultra-grain flour), which boosts the fiber content. Fiber is crucial for digestive health and helps you feel full longer. Then there’s the coconut oil. This gem provides lauric acid, a medium-chain triglyceride that some studies suggest has beneficial properties. And of course, the star: chocolate! Especially dark chocolate, which is packed with antioxidants, known to fight free radicals in the body. So, while we are indeed “cookie monsters” at heart, these cookies offer a moment of pure happiness that you can enjoy mindfully, knowing there’s a little something extra in every bite.
Ultimately, these cookies are about finding that sweet spot where taste meets thoughtful ingredient choices. They’re a treat, designed to be savored. Enjoying them in moderation ensures that moment of happiness is guilt-free and perfectly satisfying.
Why Small Batch Double Chocolate Coconut Cookies Are Perfect for You
One of the biggest advantages of this recipe is its “small batch” nature. It yields approximately 16 cookies, which is ideal for a variety of reasons. Firstly, it means you can whip up a fresh batch whenever a craving strikes without being overwhelmed by dozens of leftovers. This is perfect for smaller households, individuals, or simply when you want a warm, homemade treat without the commitment of a large baking project.
Secondly, a small batch encourages mindful eating. You can enjoy a few cookies, share some with a friend or family member, and then easily store or freeze the rest for later. This helps with portion control and ensures every cookie you eat feels special and fresh. No more stale cookies sitting on the counter!
Another highlight of this recipe is the coconut flavor. It’s intentionally subtle, adding a lovely depth and an intriguing texture without overpowering the rich chocolate. The flaked coconut provides a delicate chewiness that complements the soft, gooey interior of the cookie. If you’re someone who isn’t usually a huge fan of coconut, don’t let that deter you! The coconut oil lends a nuanced richness and moisture, while the flaked coconut offers just a hint of tropical essence. However, if you prefer, you could certainly omit the flaked coconut for a pure double chocolate experience, or even increase it if you crave a more pronounced coconut presence. The versatility of this recipe is truly one of its charms.
A Delightful Treat for Any Occasion
Whether you’re looking for a comforting snack, a special dessert for a small gathering, or a thoughtful homemade gift, these double chocolate coconut cookies fit the bill. Their rich flavor, satisfying texture, and just-right sweetness make them universally appealing. They pair wonderfully with a glass of milk, a cup of coffee, or a cozy evening in. The fact that they’re a small batch also makes them less intimidating to bake, inviting even novice bakers to try their hand at creating something truly delicious.
Explore More Cookie Delights
If you love chocolate and cookies as much as we do, you might want to explore some of our other popular recipes. Each one offers a unique twist on the classic chocolate cookie, perfect for expanding your baking repertoire:
- Double Chocolate Cookie Cake: For when you need a cookie, but in cake form!
- Coconut Flour Chocolate Cookies: A fantastic gluten-free option with a lovely texture.
- Double Chocolate White Chip Cookies: A classic combo of dark and white chocolate.
- Pillsbury Double Chocolate Chip Cookies: A convenient option for those busy days.
- One Bowl Double Chocolate Oatmeal Cookies: Easy cleanup and hearty goodness.
Small Batch Double Chocolate Coconut Cookies Recipe
Small Batch Double Chocolate Coconut Cookies
By Anna
Small batch double chocolate cookies made with coconut oil and whole wheat flour, offering a rich, chewy texture with a hint of tropical flavor.
5 from 1 vote
Pin Recipe
15 mins
10 mins
30 mins (optional)
15 mins
Cookies, Dessert
American
16 cookies
Ingredients
- ⅓ cup extra dark chocolate chips plus an extra ⅓ cup for adding whole (56 grams)
- 4 tablespoons coconut oil
- ¼ cup unsweetened cocoa powder, natural (20 grams)
- ½ cup all-purpose or white whole wheat flour (67 grams)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar or organic granulated sugar
- 1 large egg, room temperature
- ¾ teaspoon pure vanilla extract
- ¼ cup flaked coconut, sweetened or unsweetened
Instructions
- Preheat oven to 350 degrees F (175 C). Line two baking sheets with nonstick foil or parchment paper.
- In a microwave-safe bowl or Pyrex measuring cup, combine the ⅓ cup chocolate chips and the 4 tablespoons of coconut oil. If coconut oil is solid, warm it a little before measuring for easier incorporation. Microwave the mixture for 30 seconds on high. Stir well until completely melted and smooth. Add the cocoa powder and stir until smooth, then set aside to cool slightly.
- In a separate medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, using an electric mixer, beat the granulated sugar and egg until the mixture is light and fluffy, about 2-3 minutes. Beat in the pure vanilla extract and then slowly incorporate the cooled melted chocolate mixture. By hand, gently stir in the dry flour mixture until just combined. Ensure the batter is cool before adding the remaining ⅓ cup chocolate chips and the flaked coconut. At this point, the batter should be thick enough to hold its shape when scooped. If it’s too soft or sticky, chill the batter in the refrigerator for 30 minutes to firm it up.
- Drop dough by heaping tablespoons (about 1.5-2 tablespoons per cookie) onto the prepared baking sheets, spacing them about 2 ½ inches apart. For flatter cookies with a more traditional appearance, gently press the tops of the dough mounds down slightly with the back of a spoon or your fingers. Bake one sheet at a time for about 9-11 minutes, or until the edges are set and the centers appear slightly cracked but still soft. Do not overbake for the chewiest texture.
- Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to finish cooling completely. This helps them set and prevents them from breaking.
Notes
Freezing Cookie Dough: To bake only a few cookies at a time, scoop mounds of dough onto a foil-lined baking sheet and freeze until solid. Once frozen, transfer the dough mounds to a freezer-safe bag for up to 3 months. When ready to bake, let the frozen dough come to room temperature for about 30-60 minutes, then bake as directed. You may need to add an extra minute or two to the baking time.
Flavor Variations: For a delightful contrast, consider adding a few white chocolate chips alongside the dark chocolate. A sprinkle of sea salt on top before baking can also enhance the chocolate flavor beautifully.
Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days. They also freeze well after baking for up to a month.
Double Chocolate, Coconut, Cookies, Small Batch, Coconut Oil, Dessert
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Tips for Achieving Perfect Double Chocolate Coconut Cookies
Baking can be both an art and a science, and a few key tips can elevate your cookies from good to absolutely phenomenal. First, ensure all your cold ingredients, especially the egg, are at room temperature. This allows them to incorporate more evenly with the other ingredients, leading to a smoother batter and a more consistent cookie texture. For the coconut oil, if it’s solid, a quick warm-up in the microwave until just melted (not hot!) will make measuring and mixing much easier.
When melting the chocolate chips and coconut oil, gentle heating is key. Overheating chocolate can cause it to seize, becoming grainy and unusable. Stirring frequently during microwaving helps ensure a silky-smooth mixture. Once you add the cocoa powder, continue stirring until there are no lumps, creating a rich base for your cookies.
The instruction to chill the batter for 30 minutes if it’s too soft is crucial, especially if you want thicker, chewier cookies that don’t spread too much. This allows the fats to solidify and the flour to fully hydrate, resulting in a better texture. Don’t skip this step if your dough feels overly soft after mixing.
Finally, avoid the temptation to overbake. Double chocolate cookies can be tricky because their dark color makes it hard to tell if they’re done. Look for edges that are set and slightly cracked, but a center that still looks a bit soft. They will continue to set as they cool on the baking sheet. Overbaking leads to dry, crumbly cookies, and we’re aiming for that perfectly moist and chewy center!
Customizing Your Double Chocolate Coconut Cookies
While this recipe is fantastic as is, it’s also a great canvas for experimentation. Here are a few ideas to make these cookies uniquely yours:
- Nutty Addition: For an extra crunch and flavor, fold in ¼ cup of chopped pecans, walnuts, or almonds along with the chocolate chips and coconut. Toasting the nuts lightly before adding them can enhance their flavor even more.
- Different Chocolate Experience: Instead of all dark chocolate chips, try a mix of dark and milk chocolate, or even white chocolate chips for a sweeter, creamier contrast. Chocolate chunks can also provide lovely pockets of melted chocolate.
- A Hint of Spice: A tiny pinch of cayenne pepper (⅛ teaspoon) can add a subtle warmth and depth to the chocolate flavor, a classic pairing. Alternatively, a teaspoon of instant espresso powder can intensify the chocolate without making the cookies taste like coffee.
- Citrus Zest: The bright zest of an orange (about 1 teaspoon) pairs beautifully with chocolate and coconut, adding a refreshing note.
- Salted Caramel Swirl: For an extra indulgent twist, drizzle a tiny bit of homemade or store-bought caramel sauce over the tops of the warm cookies after baking, then sprinkle with a pinch of sea salt.
These simple adjustments can completely transform the cookies, offering a new experience with each batch. Don’t be afraid to play around with flavors that you love!
The Joy of Sharing (or Not!)
These small batch cookies are perfect for sharing, but let’s be real, sometimes you just want them all to yourself. That’s the beauty of a small batch! They’re just enough to satisfy a craving without leaving you with a mountain of cookies. However, if you do decide to spread the joy, these cookies make fantastic gifts. Wrap a few in a pretty bag or box, and you have a thoughtful, homemade present that anyone would appreciate. The unique flavor combination of rich chocolate and subtle coconut makes them stand out from a crowd of ordinary cookies.
So, whether you’re baking for your mom, a friend, or just for yourself, this Double Chocolate Coconut Cookie recipe is sure to become a cherished favorite. Happy baking!