Irresistible Eggless Small Batch Chocolate Coconut Cookies: Soft, Chewy, and Easy to Make

Chocolate Coconut Cookies are a dream come true for anyone craving a truly delightful, yet simple, homemade treat. These cookies are wonderfully soft and perfectly chewy, featuring an irresistible combination of rich chocolate and fragrant shredded coconut. What makes them truly special? They’re completely eggless, making them ideal for those with dietary restrictions or simply looking for an alternative baking method. This particular small batch recipe yields about 9 cookies, which is just the right amount for a quick indulgence or a cozy evening, ensuring every cookie is enjoyed fresh!

The harmonious blend of chocolate and coconut has long been a cherished combination in the world of desserts. From iconic candy bars to gourmet pastries, this duo consistently delivers a satisfying flavor profile that’s both comforting and exotic. If you’re a fan of this classic pairing, prepare to be amazed by these incredibly decadent cookies.

Beyond just the taste, our Chocolate Coconut Cookies offer several advantages that set them apart. Their soft, chewy texture is utterly divine, providing a melt-in-your-mouth experience with every bite. Each cookie is generously studded with vibrant shredded coconut and luscious chocolate chips, creating pockets of gooey goodness. And because they’re so rich and satisfying, they are absolutely perfect for dunking into a cold glass of milk, hot chocolate, or your favorite coffee for an extra layer of comfort.

What truly makes this recipe stand out is its innovative eggless formulation. In today’s world, where egg prices can fluctuate, or for those managing egg allergies, finding reliable eggless dessert recipes is invaluable. This recipe not only bypasses the need for eggs but does so without compromising on texture or flavor, delivering cookies that are just as tender and delicious as their egg-inclusive counterparts. Plus, by making a small batch, you avoid excess, ensuring fresh cookies every time without the temptation of overindulging.

Whether you’re new to eggless baking or a seasoned pro, this small batch coconut chocolate cookie recipe is designed for simplicity and incredible results. You’ll love having a go-to recipe for when a cookie craving strikes, offering a perfect portion that satisfies without overwhelming your kitchen with dozens of treats.

Essential Ingredients for Delicious Chocolate Coconut Cookies

Crafting these delightful small batch chocolate coconut cookies requires a few key ingredients, each playing an important role in achieving their perfect texture and flavor. Here’s a detailed look at what you’ll need and why:

• All-Purpose Flour: This forms the structural base of our cookies. It binds all the ingredients together, giving the cookies their shape and preventing them from spreading too much. Sifting the flour with cocoa powder ensures a lump-free, evenly textured dough.
• Unsweetened Cocoa Powder: Crucial for an intense chocolate flavor, complementing the chocolate chips. Using unsweetened cocoa powder allows us to control the sweetness of the cookies precisely.
• Baking Soda: Our primary leavening agent. Baking soda reacts with acidic ingredients (like brown sugar or cocoa powder in some forms) to help the cookies spread and rise, resulting in a tender, chewy crumb.
• Table Salt: A pinch of salt is vital for balancing the sweetness and enhancing all the other flavors. It prevents the cookies from tasting bland and truly makes the chocolate and coconut notes pop.
• Unsalted Butter, Softened: Butter is key for a rich flavor and a tender, melt-in-your-mouth texture. Using softened unsalted butter allows it to cream properly with the sugars, incorporating air and contributing to the cookie’s final texture and spread.
• Granulated Sugar: Provides sweetness and contributes to the crisp edges of the cookies. When creamed with butter, it also helps create tiny air pockets, leading to a lighter texture.
• Packed Brown Sugar: The secret to the cookies’ incredible moisture and soft, chewy texture. Brown sugar contains molasses, which adds depth of flavor and prevents the cookies from becoming dry or crumbly. Make sure it’s soft and moist for the best results.
• Whole Milk: Our perfect egg substitute! Milk acts as a binder, holding the dough together in the absence of eggs. It also adds a touch of moisture, contributing to the cookie’s tenderness. Any milk (dairy or non-dairy) can usually work, but whole milk often yields the richest results.
• Coconut Extract and Vanilla Extract: These extracts are flavor powerhouses. Vanilla enhances all the sweet notes, while coconut extract supercharges the natural coconut flavor, making sure it truly shines through without needing excessive amounts of shredded coconut. Don’t skip the coconut extract for that authentic, tropical taste!
• Semisweet Chocolate Chips: These provide pockets of gooey, melted chocolate in every bite. Semisweet chocolate offers a balanced sweetness that pairs wonderfully with the coconut. Feel free to experiment with dark or milk chocolate chips for a different flavor profile.
• Sweetened Shredded Coconut: Absolutely essential for coconut cookies! The shredded coconut adds texture, sweetness, and that unmistakable tropical flavor. Using sweetened shredded coconut ensures extra moisture and a richer taste.

What is Coconut Extract and Why Is It So Important?

Coconut extract is a concentrated flavoring, much like vanilla extract, made by infusing coconut meat in an alcohol base. Its purpose is to deliver a potent burst of coconut flavor without adding extra moisture or bulk to your recipe. This is especially important in baking, where the balance of wet and dry ingredients is crucial.

While some might hesitate to buy “specialty ingredients,” I promise you, coconut extract is worth the investment for these cookies. Without it, the coconut flavor from just the shredded coconut might be too subtle, potentially getting lost amidst the richness of the chocolate. The extract ensures a robust, undeniable coconut presence that makes these cookies truly exceptional.

Once you have a bottle of coconut extract, you’ll find plenty of other uses for it! After baking your cocoa coconut cookies, consider using it to make my small coconut cake, delightful coconut cupcakes, or even a batch of coconut frosting to top other desserts. It’s a versatile ingredient that elevates many tropical-inspired treats.

Step-by-Step: How To Make Your Chocolate Coconut Cookies

Ready to bake a batch of these irresistible small batch cookies with chocolate and coconut? The process is straightforward, ensuring you’ll have warm, fresh cookies in no time. Follow these simple steps for perfect results:

1. Prepare Dry Ingredients: In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, and table salt. Whisk them together thoroughly, or even sift them, to ensure there are no lumps and the leavening agents are evenly distributed. This step is crucial for uniform texture in your cookies.
2. Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and packed brown sugar. Use an electric mixer on medium speed (a paddle attachment is great if using a stand mixer) and beat until the mixture is light, fluffy, and creamy, which typically takes about 1 minute. This creaming process incorporates air, contributing to the cookies’ light texture.
3. Add Liquid Flavorings: Scrape down the sides of the bowl to ensure everything is incorporated. Then, add the whole milk (our egg substitute), coconut extract, and vanilla extract. Beat again until just combined. Don’t overmix at this stage.
4. Combine Wet and Dry: Reduce the mixer speed to low. Gradually add the prepared flour mixture to the wet ingredients, mixing until a soft dough just begins to form. Be careful not to overmix; stop as soon as no dry streaks of flour remain. Overmixing can develop the gluten too much, leading to tough cookies.
5. Fold in Chips and Coconut: Gently fold in the semisweet chocolate chips and sweetened shredded coconut by hand using a spatula. Mix just enough until they are evenly distributed throughout the dough.
6. Scoop and Bake: Using a #40 cookie scoop (which measures about 1 + 1/2 tablespoons) or your hands, roll the dough into uniform balls. Place them on a cookie sheet lined with parchment paper, leaving enough space between each cookie for spreading.
7. Bake to Perfection: Preheat your oven to 350°F (175°C). Bake the cookies for 8-10 minutes. They are done when the edges are set and lightly golden, and the tops look firm but still slightly soft in the center.
8. Cool and Store: Allow the cookies to cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. This helps them set and prevents breakage. Store the cooled cookies in an airtight container at room temperature for up to 1 week, though they rarely last that long!

Tips for Perfect Chocolate Coconut Cookies Every Time

• Room Temperature Butter: Ensure your butter is properly softened. It should be pliable enough to leave an indentation when pressed, but not melted. This is key for proper creaming.
• Measure Flour Correctly: Spoon the flour into your measuring cup and then level it off with a straight edge. Don’t scoop directly from the bag, as this can pack the flour and lead to dry, dense cookies.
• Don’t Overbake: For soft and chewy cookies, it’s better to underbake slightly than overbake. The cookies will continue to cook slightly from residual heat once removed from the oven.
• Chilling the Dough (Optional but Recommended): If your dough feels too soft or sticky, or if you have time, chilling it for 15-30 minutes can help prevent excessive spreading and intensify flavors.
• Even Sizing: Using a cookie scoop helps ensure all cookies are the same size, promoting even baking.

Craving something coconutty but not in the mood for chocolate? Explore these other fantastic eggless cookie recipes! You might love my Coconut Lime Meltaway Cookie Bars, perhaps topped with some Coconut Frosting, or indulge in the simple sweetness of Brown Sugar Coconut Cookies.

Frequently Asked Questions (FAQ) About Eggless Chocolate Coconut Cookies

Can I use unsweetened shredded coconut instead of sweetened?

Yes, you can! However, be aware that unsweetened coconut will result in a less sweet cookie, and the texture might be slightly drier. If you use unsweetened, you might want to increase the sugar by 1-2 teaspoons to balance the flavor, or embrace the less sweet profile.

What if I don’t have coconut extract?

While highly recommended for an intense coconut flavor, if you absolutely don’t have it, you can still make the cookies. The coconut flavor will simply be milder, relying solely on the shredded coconut. You could try adding a tiny pinch more salt or vanilla extract to enhance other flavors, but the distinct coconut punch will be less prominent.

Can I freeze the cookie dough or baked cookies?

Absolutely! For dough: Scoop balls of dough onto a parchment-lined baking sheet and freeze until solid. Transfer to an airtight freezer bag for up to 3 months. Bake from frozen, adding 2-4 minutes to the baking time. For baked cookies: Once completely cooled, place them in an airtight freezer-safe container or bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

My cookies spread too much/not enough, what went wrong?

If cookies spread too much, your butter might have been too soft (partially melted), or your oven temperature might be too low. Ensure exact measurements and that your butter is only softened, not melted. If they didn’t spread enough, your flour might have been too packed, or your butter wasn’t soft enough. Also, a slightly higher oven temperature can sometimes cause less spread. Ensure your oven thermometer is accurate!

Can I use a different type of milk?

Yes, other milks like almond milk, soy milk, or oat milk can generally be used as a substitute for whole milk in this recipe. The flavor might slightly change, but the binding properties should be similar. Avoid very thick milks like canned coconut cream, as it will alter the texture significantly.

Explore More Delicious Chocolate Cookie Recipes

If you’ve loved these chocolate coconut cookies, you might want to try some of these other fantastic chocolate cookie creations:

• Chocolate Cream Cheese Cookies: Rich and decadent with a tangy twist.
• Soft Chocolate Sugar Cookies: A classic, made irresistibly soft and chocolatey.
• Flourless Chocolate Cookies: Intense chocolate flavor for gluten-free indulgence.

Chocolate Coconut Cookies

Yield:
9 cookies

Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

These Chocolate Coconut Cookies are remarkably soft and chewy, featuring an eggless dough generously packed with shredded coconut and gooey chocolate chips. This small batch recipe yields 9 perfectly sized cookies, ideal for satisfying cravings without overdoing it.

Ingredients

• 1/2 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon table salt
• 1/4 cup (4 tablespoons or 2 ounces) unsalted butter, softened
• 2 tablespoons granulated sugar
• 2 tablespoons packed brown sugar (soft and moist, not dry and crumbly)
• 1 tablespoon whole milk
• 1/2 teaspoon coconut extract
• 1/4 teaspoon vanilla extract
• 1/4 cup semisweet chocolate chips
• 1/4 cup sweetened shredded coconut

Instructions

1. Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
2. In a medium bowl, sift together the all-purpose flour and cocoa powder. This helps eliminate lumps. Then, stir in the baking soda and salt, ensuring all dry ingredients are well combined.
3. In a large mixing bowl, using an electric mixer on medium speed (with a paddle attachment if using a stand mixer), beat together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and creamy, which should take about 1 minute. This step incorporates air for a tender cookie.
4. Scrape down the sides of the bowl to ensure all ingredients are well incorporated. Then, beat in the whole milk, coconut extract, and vanilla extract until just combined.
5. Reduce the mixer speed to low. Gradually add the prepared flour mixture to the wet ingredients, beating until a dough just forms and no dry streaks of flour remain. Fold in the chocolate chips and sweetened shredded coconut by hand until evenly distributed.
6. Using a #40 cookie scoop (approximately 1 + 1/2 tablespoon capacity) or by hand, roll the dough into uniform balls and place them onto the prepared cookie sheet. Ensure there is adequate space between each cookie for spreading. Bake for 8-10 minutes, or until the edges are set and lightly golden, and the tops look done but are still slightly soft in the center.
7. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to finish cooling completely. This helps them firm up and prevents breakage. Store cooled cookies in an airtight container at room temperature for up to 1 week.

Notes

• For the best texture and flavor, ensure your butter is at room temperature before creaming.
• Do not overmix the dough once the flour is added, as this can lead to tough cookies. Mix just until combined.
• While coconut extract is highly recommended for a prominent coconut flavor, if unavailable, the cookies will still be delicious, just with a milder coconut note.
• Looking for more egg-free cookie recipes? Check out my Coconut Cookie Bars, Cheesecake Cookies, and Oreo Cheesecake Cookies for more delightful options!

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• #40 Cookie Scoop

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First published September 18, 2014. Updated and re-optimized for a fresh baking experience.