Chocolate Coconut Cookies
Quick and easy chocolate coconut cookies recipe, homemade with simple ingredients. Loaded with cocoa powder and pink shredded coconut. Soft and chewy on the inside, crispy on the outside. A beautiful pink dessert!
Servings: 30 Cookies
- 2 Eggs Large
- 1/3 cup Oil Can use melted coconut oil or light olive oil or vegetable oil or canola oil or corn oil
- 1.5 tsp Coconut extract
- 1 box Chocolate cake mix
- 1 tsp Baking powder
- 1/3-1/2 cup Mini chocolate chips Adjust according to your preference
- 2 cups Desiccated coconut Colored pink
In a large mixing bowl, add eggs, oil, coconut extract and mix until smooth.
Add chocolate cake mix, baking powder and mix until just combined. Don't over-mix!
Stir in chocolate chips until they are evenly incorporated.
Chill dough in the refrigerator for 20-30 minutes to make it easier to handle, if it's too sticky.
Scoop out small portions of the dough and form little balls. These will be small cookies.
Roll them in a bowl of pink desiccated coconut.
Place them on a cookie tray, lined with parchment paper.
Bake at 350 degrees F for 10-12 minutes or until the edges are firm but center is slightly soft.
Let them cool in the tray and then enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container at room temperature for 3 days or in the fridge for up to 5 days.
Calories: 126kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 125mg | Potassium: 99mg | Fiber: 1g | Sugar: 6g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg