These cookies are intense. They're rich with dark chocolate, and packed with coconut flavor in the form of coconut oil and coconut flakes. Thank goodness this recipe only makes 6 cookies, because I ate three by myself with a tall glass of milk.
I'm so happy that I've found a dark chocolate chip that doesn't contain funky ingredients. Nestle Toll House Dark Chocolate Morsels are so delicious, you'll eat them right out of the bag without apologies. Try to save some, just a ½ cup for this recipe, and you won't be disappointed.
Dark Chocolate Double Coconut Cookies
These cookies are intense. They’re rich with dark chocolate, and packed with coconut flavor in the form of coconut oil and coconut flakes.
- ⅓ cup virgin solid coconut oil*
- 2 tablespoons unsalted butter
- ½ cup sugar
- 1 large egg
- ⅛ teaspoon almond extract
- ¼ teaspoon salt
- ½ teaspoon instant espresso powder (optional)
- ¼ cup cocoa powder (Nestle Tollhouse baking cocoa recommended)
- ½ cup flour
- ½ cup Nestle Tollhouse dark chocolate morsels
- ½ cup shredded coconut
- Preheat the oven to 350Â° F, and line a half sheet pan with parchment paper or a silicone mat.
- In a medium bowl, beat together with an electric mixer the coconut oil, butter, and sugar. Beat for 2 full minutes, until light and fluffy.
- Next, add the egg and continue beating. Add the almond extract, salt, and espresso powder.
- Finally, sprinkle on top the cocoa powder and flour. Beat until dough comes together. Fold in the dark chocolate morsels and coconut by hand. Chill the dough for 30 minutes before proceeding.
- Divide the dough into 6 large balls and slightly flatten them with your hand.
- Bake for 14 minutes, rotating the sheet half-way through.
- Let cool for 1 minute on the sheet before moving to a wire rack to cool completely.
*You must use virgin, unrefined coconut oil for this recipe. Some have made it with refined coconut oil and reported that the cookies spread. The label must say UNREFINED or VIRGIN.
Amount Per Serving: Calories: 405Total Fat: 25gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 126mgCarbohydrates: 42gFiber: 3gSugar: 28gProtein: 4g
Rita oleary says
Sounds wonderful! Repinned
Hi There! Love your blog!! =) I'm a newlywed, so it's just me and my husband and I do appreciate the scaled down recipes.
I made these cookies this past weekend and they are deeeeelicious! But I am afraid I had that same problem as dawne up there. They spread out and looked nothing like your wonderful picture. The coconut oil was solid too.
Anyways, CONGRATS to you!! =)
Thanks for writing. Hmm..I think I'm going to add to the recipe that the dough must be chilled first. I keep my flour in the freezer, which is probably the reason these cookies worked for me & the crew at Nestle.
Happy baking & congrats on your recent marriage, too! :)
I am a VERY novice baker, so please excuse my ignorance- is the coconut sweetened or non sweetened?
I am looking forward to trying hopefully ALL your recipes !
Hi Lana, thanks for writing :) It's sweetened, flaked coconut. It's in the baking aisle near the chocolate chips in the blue bag. Good luck! :)
Why do you need to use butter if you are using coconut oil?
Because it tastes good to use both :)
Can you use just coconut oil, replacing the amount of butter with coconut oil?
Christina Lane says
Hi Sara! I haven't tried to make them with all coconut oil. I think it would work, though they might spread a bit more. And you'll miss a little butter flavor, but you should be fine. Let me know how it goes :)
Janie Mc says
I pinned, 2 of my absolute favs are in this cookie, Chocolate & Coconut. I will be trying this as soon as I get some coconut oil.