Double Chocolate Coconut M&M Cookies

You just can’t beat the combination of coconut and dark chocolate and these cookies are an eruption of both studded with pastel coconut M&M’s just in time for Easter.

There are Some Flavor Combinations that Just go Hand-in-Hand

  • chocolate and peanut butter…
  • chocolate and peppermint…
  • wine and cheese…

well, you get my point.

About this time every year, I start to crave the combination of chocolate and coconut.

I don’t know, maybe the warm sunshine gets me reminiscing on beach vacations with pina colada in hand or drinking tropical cocktails out of coconuts, but whatever it is, I sure do adore this flavor combination!

Apparently, I’m not the only one…that’s why these amazing little things exist. Have you tried them? 
Ohmygosh they are sodanggood.

You might notice that the bag is torn straight through the middle.
I totally just noticed that and swear I don’t know how it happened (insert bug-eyed emoji here).

Getting back to the cookies. They are double dark chocolate with toasted coconut, coconut extract, and coconut M&M’s. These cookies come together real easy in one bowl or in your stand mixer. I guess the hardest part is chilling for an hour in the fridge before baking. But don’t worry, there’s no wait time to eat.

Double Chocolate Coconut M&M Cookies Recipe

  • 1¾ cup all-purpose flour
  • ½ tsp baking soda
  • ¾ Tbsp baking powder
  • ¼ cup dutch processed cocoa powder
  • ½ tsp Kosher salt
  • 12 Tbsp unsalted butter (1½ sticks), melted
  • ½ cup plus 1 Tbsp light brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • ½ tsp pure vanilla extract
  • ½ tsp coconut extract, optional
  • 1 cup shredded coconut, toasted*
  • ½ cup bittersweet chocolate chips
  • ½ cup coconut M&M’s

Line a large metal sheet pan with parchment paper and set aside.
In a large bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside. In a separate large bowl, add butter and both sugars. Whisk until well combined. Add egg, egg yolk, and vanilla. Whisk well.

Fold dry ingredients into the butter mixture, stirring only until flour is absorbed. Fold in coconut, chocolate chips, and M&M’s.
Using an ice-cream scoop, portion dough onto prepared pan. Place in the refrigerator and allow to chill for at least one hour and up to three days.

Preheat oven to 350º F. Place cookies in preheated oven and bake for 11-13 minutes. Since the cookies are so dark, it’s a little difficult to determine when they are perfectly done. I’d error on the side of undercooked. Mine were perfect after 11 minutes.

Allow cookies to cool for 5 minutes on pan before removing to a wire rack to cool completely. Or do as I did and bury your face in one as soon as you pull it out of the oven. To toast coconut: spread shredded coconut on a sheet pan and place in a 350º oven, stirring every 3 minutes until golden. 

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