December 1, 2021

Chocolate Coconut Brownie Cookies

Chocolate Coconut Brownie Cookies are one of our favorite quick and easy desserts. I love these cookies for several reasons. First of all, I like how quickly I can make these cookies. It takes just about ten minutes to stir together these cookies. Secondly, I like that this is a one bowl recipe. That way, there’s only one thing to wash. Thirdly, I like that these cookies use ingredients I always have in the house. That makes these cookies inexpensive to prepare. And, lastly, I love how rich and delicious these cookies are.

The Equipment I Used

A Food Scale- For the best baking results, be sure to weigh your flour and sugar.
A Saucepan- I use a three quart saucepan to melt the chocolate and stir together the rest of the batter.
A Sifter- Use this to sift together your flour and baking powder.
Cookie Sheets- Be sure to use ungreased shiny cookie sheets, preferably with only one edge.

The Ingredients Needed for Chocolate Coconut Brownie Cookies

Semisweet Chocolate- I used Ghiradelli semisweet chocolate. Just be sure to chop it up finely.
Butter- Use unsalted butter.
Sugar- Use dark brown sugar.
Eggs- Make sure your eggs are at room temperature.
Chocolate Chips- Use semisweet chocolate chips.
Coconut- Use sweetened coconut flakes.

How I Made my Cookies

First, I let my eggs come to room temperature.
Next, I melted my butter and chocolate together. Be careful not to scorch your chocolate. Keep a close eye on it.
Then, I stirred in the rest of the ingredients. Be sure to mix the eggs in well. But, the flour should be stirred in until just combined.
Finally, I stirred in the rest of the ingredients and baked the cookies.

If you love chocolate, you need to try these easy and yummy Chocolate Coconut Brownie Cookies.

Chocolate Coconut Brownie Cookies

Quick and easy brownie cookies filled with coconut and walnuts.

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Prep Time 10

Cook Time 36

Total Time 46

Course Dessert

Cuisine American

Servings cookies

Ingredients

4 ounces semisweet chocolate, chopped
4 tbsp. unsalted butter
¾ cup, packed dark brown sugar (155g)
2 tsp. vanilla extract
2 large eggs, at room temperature
½ cup all-purpose flour (60g)
¼ tsp. baking powder
1½ cups chopped walnuts
½ cup sweetened coconut flakes
¾ cup semisweet chocolate chips

For the Cookie Topping:

½ cup sweetened coconut flakes

Instructions

Preheat the oven to 350 degrees.
In a three quart saucepan, on very low heat, melt together the chocolate and butter. Stir constantly and cook until the the chocolate is just melted. Remove from the heat and let cool ten minutes.
Then, stir in the sugar and vanilla. Whisk in the eggs and beat until well combined.
Sift together the flour and baking powder and then gently stir it into the chocolate mixture, just until no streaks of flour remain.
Next, stir in the walnuts, coconut, and chocolate chips.
Drop about three tablespoon scoops of dough on to ungreased cookie sheets. Use six scoops for each cookie sheet, and bake one sheet at a time, for 12 minutes each. Cool each sheet for two minutes on a cookie sheet. Then, remove cookies and cool completely on the rack. Sprinkle with additional coconut.