|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||3%|
|Total Sugars 6g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Coconut and chocolate is an all-out amazing combo. When folded into a cookie that just happens to be gluten free, it makes a win-win recipe.
The cookie gets its coconut flavor and gluten-free status from coconut flour, an alternative flour that is easily found in your local market or online. Some coconut extract and sweetened shredded coconut add tropical flavor. A roughly chopped bar of chocolate (as opposed to using chips) makes for a variety of differently shaped, jagged pieces that melt beautifully and give your cookies an appetizing appearance.
Coconut flour is much more absorbent than regular all-purpose flour. This gives the cookies a slightly soft and tender texture and a bit of a macaroon vibe. It also means that the cookies don't spread at all while baking. A gentle press with a spatula right after pulling the tray from the oven ensures every cookie takes on the perfectly rounded shape that just screams chewy deliciousness.
3/4 cup coconut flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup unsalted butter, melted
1/3 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon coconut extraction, optional
1 large egg
1 large egg yolk
1/2 cup dark chocolate, roughly chopped
1/2 cup sweetened shredded coconut
Gather the ingredients.
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a small bowl, whisk together coconut flour, baking powder, and salt.
In a large mixing bowl, combine butter and sugar and whisk to combine.
Add vanilla and coconut extract (if using) and whisk. Add egg and yolk, whisking after each addition.
Add dry ingredients all at once and gently combine with a rubber spatula.
Add chocolate and coconut; mix to combine.
Using a 1 1/2 tablespoon cookie scoop or measuring spoons, place 12 mounds of dough onto prepared sheet.
Bake for 12 minutes, rotating at halfway point. Cookies are ready when lightly browned around edges. Once removed from oven, flatten each cookie gently with a spatula.
Let cool until easy to handle and them remove to a cooling rack. Repeat with remaining dough.
- Add a half cup of toasted chopped pecans for a nutty flavor.
- If you’d rather make a straight-up coconut cookie, you can omit the chocolate and replace with nuts or even double the coconut.
- Toasting the coconut would contribute a lovely texture and color to the cookies if you’re feeling fancy.
- Due to the coconut flour, these cookies do not change shape while baking. Do not be alarmed. Just follow the instructions and flatten each one gently with a stiff spatula post-bake.
- The butter can be melted in the microwave on high in 30-second bursts.
- If you do not have a chocolate bar on hand, an equal amount of chocolate chips can be substituted.
- Coconut extract amps up the coconut flavor of the cookie, but you can omit it if you would like.