Tropical Chocolate Coconut Cookies

Ron NebreCookies, recipes

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These chocolate coconut crinkle cookies put a tropical twist on a old school classic. The coconut in this recipes adds texture and a warm toasty flavour to these rich chocolatey softies. Be sure to use the best quality chocolate and cocoa you can in this recipe as their flavours will really shine through!


  • 1/2 cup Mirage margarine
  • 120 g / 1/2 cup Chocolate chips
  • 2 cups Granulated sugar
  • 2 tsp Vanilla extract
  • 4 Eggs
  • 1 3/4 cup All-Purpose flour
  • 1/4 cup Cocoa powder
  • 2 tsp Baking powder
  • 1/ 2 tsp Salt
  • 1 cup Shredded coconut, plus extra for coating


1. In a heat proof bowl combine the Mirage margarine and chocolate chips. Melt the two in the microwave just until melted, stirring every 10 seconds, this can take about a minute.
2. Into the melted chocolate mixture add in the sugar, vanilla and eggs.

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3. In a separate bowl, mix the remaining dry ingredients together.
4. Add the dry ingredients to the wet, and mix just until combined and you can no longer see any dry flour.

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5. Place the dough into the fridge and allow it to cool for at least 2 hours.
6. Preheat the oven to 350F (175C).
7. Using a spoon, scoop some of the chilled dough, about the size of a grape, and drop it into the reserved coconut. Roll it around until the dough ball is round and coated in shredded coconut.

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8. Place it on the baking sheet, leaving room for the dough to spread. Try do make no more than 12 cookies on a standard cookie sheet.

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9. Place the cookies into the oven and bake for 10 to 12 minutes, until the surface of the cookie is no longer wet and the coconut is toasted.
10. Allow the cookies to cool slightly on the pan before transferring to a cooling rack. Repeat with the remaining dough until all the cookies are baked.
11. At this point the cookies are ready to serve, or you can drizzle them with extra melted chocolate.

Chef’s Notes

  • If you don’t have time to bake all the cookies, this dough keeps well in a freezer bag for up to 2 weeks in the fridge or 1 month in freezer, allowing you to have cookies all the time.
  • For extra chocolate goodness, try sandwiching a layer of chocolate ganache between 2 cookies.

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