Coconut Cookies (Milk Chocolate Chips)
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Who doesn't like cookies? Especially when they're homemade, they're even better! After trying this recipe, you will not be able to go back! These cookies are tender, chocolaty, and hide a delicious coconut flavor thanks to the coconut sugar and shredded coconut.
To make them a bit healthier, we also cut down on the amount of sugar. But no worries, this recipe is as delicious as regular cookie recipes, if not more!
Once cool, we recommend you store your cookies in these glass food containers at room temperature. They will stay fresh for up to 4 days.
Place them in a 300°F (148°C) preheated oven for about 2 minutes to melt the chocolate on top, and enjoy.
Bon appétit!
Difficulty: 
Prep time: 10 mins / Cook time: 20 mins / Servings: 14 cookies
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Coconut Cookies (Milk Chocolate Chips)
1¼ cups (180g) - Flour
1 pinch - Sea salt flakes
½ tsp (3g) - Baking soda
½ tsp (3g) - Baking powder
4 oz (113g) - Butter
½ cup (70g) - Coconut sugar
¼ cup (50g) - Xylitol
1 - Egg
¾ cup (65g) - Shredded coconut
4 oz (113g) - Valrhona Jivara milk chocolate (40%)
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Coconut Cookies (Milk Chocolate Chips)
1 - Preheat your oven to 350°F (175°C).
2 - To a large mixing bowl, add the flour, baking powder, and baking soda. Give everything a quick mix using a whisk and set it aside.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
3 - Add the room temperature butter, coconut sugar, and xylitol to a stand mixing bowl. Mix them on low speed until nice and smooth with the paddle attachment.
Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!
For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".
4 - Turn off the stand mixer and scrape the edges of the bowl using a silicone spatula. Then, crack the egg into the bowl and add the shredded coconut. Start mixing again for a few minutes until well combined.
5 - Again, turn off the stand mixer and add the flour mixture.
6 - Roughly chop the milk chocolate using a sharp knife and add it to the bowl. Then, mix everything together until a smooth dough forms, but be sure not to overmix it.
Tip: We recommend you use a chef's knife for this task. We love Japanese knives and recommend this quality kit from GLOBAL for home and professional chefs. We also love this reversible cutting board with integrated hand grips from John Boos.
7 - Portion the cookies using an ice cream scoop. Then, shape each dough ball into a thick flat disk.
8 - Place the cookies on a baking tray lined with parchment paper (or a silicone mat), making sure to leave a little bit of space between each cookie.
9 - Sprinkle a generous amount of shredded coconut on top of each cookie and bake them at 350°F (175°C) for about 20 minutes.
10 - Once baked, remove them from the oven. Next, immediately place 3 chunks of milk chocolate over each cookie and return them to the oven for 1 minute.
11 - Transfer the cookies to a cooling rack using a spatula, and let them rest for about 5 minutes.
12 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.