Coconut and chocolate cookies, quick cookies to make in 5 minutes, soft and melt-in-your-mouth without butter, made with desiccated coconut and coconut oil, which makes them truly special, and enriched with lots of dark chocolate chips that make them special cookies. The coconut and chocolate cookies are a real indulgence, one that makes you happy with the first bite and then after the first it’s impossible to resist, they are a real temptation, one after the other they disappear with pleasure. Perhaps you remember them in the simple version, my coconut cookies, also delicious without chocolate, but after trying the chocolate chip cookies I wanted to try the coconut and chocolate combination, which is an exaggerated delight. Here are other delicious cookies to make at home.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 24
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Coconut and Chocolate Cookies
- 1 2/3 cups all-purpose flour
- 1 cup coconut flour
- 1/2 cup coconut oil
- 1/2 cup sugar
- 2 eggs
- 1 tsp baking powder
- to taste vanilla
- 3/4 cup chocolate chips
- to taste powdered sugar
- coconut flour for dusting
Tools for Preparing Coconut and Chocolate Cookies
- 1 Bowl
- 1 Teaspoon
- 2 Baking Trays
- 2 Parchment Paper
Steps for Preparing Coconut Cookies with Chocolate Chips
In a bowl, mix all the ingredients to form the cookie dough: flour, sugar, eggs, coconut flour, melted coconut oil, baking powder, and a bit of vanilla extract, adjusting the quantity based on the type of extract we have. Knead until a homogeneous mixture is obtained.
Once you have a soft dough, add the chocolate chips and mix quickly.
Take a teaspoon of the mixture at a time, and with clean hands, form balls, rolling them one by one in the powdered sugar, and a bit of coconut if desired. I mixed powdered sugar and a bit of coconut, and placed them on a baking tray lined with parchment paper.
Space the cookie balls apart from each other. You can leave them in the fridge for 10 minutes before baking.
Bake for 12 minutes in a preheated static oven at 350°F. Remove from the oven and let cool on the tray before moving them.
Store in a closed container; they keep well for several days, staying soft and delicious.
