These Chocolate Coconut Cookies are a flour-less cookies made with sweetened condensed milk, unsweetened chocolate, shredded coconut, pecans, and vanilla. These are chewy, chocolatey and delicious, but not too sweet.
Here is Day 4 of our 12 Days of Cookies!
This is a previous post, but these cookies have been such a hit here on 365 Days of Baking and More than I thought now might just be the perfect time to re-share them. If you’re looking for the best chocolate coconut Christmas cookie recipe, scroll down for the ultimate coconut chocolate treat.
SAVE THESE CHOCOLATE COCONUT COOKIES TO YOUR FAVORITE PINTEREST BOARD!
Chocolate Coconut Cookies
Coconut and Chocolate cookies are wonderful anytime of year, not just on Christmas. If you like Almond Joy Candy Bars, you’ll love these chewy cookies packed with coconut flakes and chocolate.
This flourless cookie recipe also happens to be naturally gluten free. Made with sweetened condensed milk, melted chocolate chips, sweetened shredded coconut and pecans, these cookies are as delicious as they are easy to make.
The cookie recipe I’m sharing today comes from one of my favorite cookbooks, the Fannie Farmer Cookbook, Thirteenth Edition. I’ve been making these tasty morsels for years, especially around the holidays.
None of my Christmas cookie trays are complete without a few Chocolate Coconut Cookies to finish them out. I always make sure to bake an extra batch just for my family and me. With just a handful of ingredients, this is an easy-to-make dessert that’s ready in just about 25 minutes from start to finish.
For coconut lovers, these are the ultimate chocolate cookie! Plus, I love that that I can make a cookie that my gluten free friends can enjoy as much as everyone else. There are no special or hard-to-find ingredients required to make this flourless chocolate cookie.
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Do you love coconut cookies as much as I do? After you make Chocolate Coconut Cookies, be sure to give some of my other coconut cookie recipes a try.
Coconut Macadamia Sugar Cookies are a must-make for anyone who loves the rich flavor of Macadamia nuts in their cookies. Lemon Coconut Sugar Cookies and Chewy Lime Coconut Sugar Cookies bring a tart citrus flavor to a coconut sugar cookie.
Toffee lovers will go nuts for Joan’s Coconut Ranger Cookies with toffee and ground almonds folded right into the dough. If you like the coconut and chocolate flavor combo, you absolutely need to try Brown Butter Coconut Krispie Chocolate Chip Cookies next.
Take a look at these favorite coconut cookies from some other fellow bloggers too . . .
German Chocolate Cake Cookies from A Dash of Sanity look like the perfect way to enjoy the decadence of German chocolate cake but in cookie form. I mentioned almond joy candy bars before but I can’t forget to mention these Almond Joy Cookies from Mom on Timeout, too.
Chocolate Kissed Coconut Macaroons from Melissa’s Southern Style Kitchen, Coconut Cream Pie Cookie Cups from The Novice Chef and Coconut Snowball Cookies from Foodiecrush are even more coconut cookies you need to try.
You can never have enough coconut cookies, right?! Right.
I’ve met a few coconut “skeptics” in my day–people who didn’t think they were big fans of coconut desserts until they tried the right recipe. This chocolate coconut cookie recipe has been known to convert a few skeptics to Team Coconut.
Unlike coconut, I’ve never met anyone who was unsure about a chocolate cookie. Chocolate makes just about EVERYBODY happy!
For more chocolate cookie recipes guaranteed to make you smile, try Dark Chocolate Cherry Oatmeal Cookies, Double Chocolate Frosted Almond Cookies and Oreo Chocolate Chip Cookies.
Chocolate Coconut Cookie Recipe
- Use a double boiler method for melting the sweetened condensed milk and the chocolate chips together.
- Remove the melted chocolate mixture from heat and mix in the shredded coconut, vanilla and pecans along with a pinch of salt.
- Drop the cookie batter onto a prepared cookie sheet by spoonfuls. This recipe makes about three dozen cookies so you may need to use more than one baking sheet!
- Bake at 300 F for 15 minutes being careful not to over bake. Let the cookies cool thoroughly before storing or serving.
Chocolate Coconut Cookies are the ultimate treat for coconut and chocolate lovers alike! Crunchy pecans in every bite make these cookies irresistible.
Chocolate Coconut Cookies
- cookie sheet
- wire cooling rack
- 14 ounces sweetened condensed milk
- 3 ounces unsweetened chocolate chopped
- 2 cups shredded sweetened coconut
- 1 cup pecan pieces
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- Preheat oven to 300 degrees F.
- Prepare a baking sheet by lining it with parchment paper.
- Place a medium bowl over a small saucepan of simmering water. Combine the sweetened condensed milk and chocolate. Stir constantly over heat until chocolate is completely melted.
- Remove from heat and stir in remaining ingredients.
- Drop by teaspoonfuls onto the prepared baking sheet.
- Bake for 15 minutes.
- Do not over bake, chocolate may burn and burnt chocolate tastes anything but yummy!
Did you make this recipe?
Share it with me on Instagram and make sure to follow me on Pinterest for more recipes.
I rate everything I make on a scale of 1-4 and these Chocolate Coconut Cookies earned 3 1/2 rolling pins.
I loved the chewiness, the chocolate, the coconut, and the overall flavor.
They were quite tasty, but not too sweet, so it was easy to eat more than one…or two…or three.
If you like these Chocolate Coconut Cookies, then take a look at these other great Christmas and holiday cookie recipes.
Pumpkin Spice Cream Cheese Cookies
These cookies make a great Halloween treat or addition to a holiday dessert tray.
Cranberry Ginger Pistachio Sugar Cookies
The tart cranberries in these sugar cookies make them taste like Christmas to me!
Bring a plate of macaroons to a holiday party (or any gathering) and you’re guaranteed lots of smiles and more than a few compliments.
See you tomorrow with Day 5 of our 12 Days of Cookies!!
Comments & Reviews
i love looking at and trying your recipes..keep up the good work
Kathy, thank you so much! Your comment means a lot and I look forward to doing more!
Ms Christy Lugosi says
Please make a Christmas Cake. My kids Love them. Thank you. We love your recipe. XOXO
Oh, Christy, thank you SO much!!!
What kind of Christmas cake did you have in mind, a fruitcake? I haven’t done one of those yet. I’ll have to seriously consider!
Big hugs to you all!! <3
Wow looks yummy making these tomorrow and another awesome and tasty treat for the team at work. Thanks for sharing and making directions so easy..
Thanks, Kathy! I hope you and your co-workers enjoyed them!
Lisa Grover says
May I please ask why these have to be baked in the oven?
that’s what the recipe in the book called for. I’m sure it’s used to set them.
Does this taste like an almond joy? Better?
I can’t really compare it to an Almond Joy because the chocolate is mixed in with the coconut as opposed to covering it like the candy bar.
They were just really good and chewy. I like Almond Joys a lot, but I can’t say if these were better because even though they’re similar, they each have a slightly different taste. With the candy bar, I think you’ll taste more plain coconut and with the cookies, you’ll get more chocolate.
I hope I haven’t confused you because I’ve confused myself by trying to explain it! LOL!
Hmmm…now I want some…of BOTH! haha
Catherine Wevodau says
I’m not a fan of chocolate. Can you use anything else?
Hmmm…Catherine, that’s a good question.
But you’ve given me an idea, so I’m going to experiment and get back to you within the next week.
Thanks for the inspiration!
There are literally Thousands of cookie recipes out in the world that contain NO chocolate. These are mostly chocolate. Other than white chocolate as a substitute, I would think you’d be better off finding a non-choco recipe… 😉
I love coconut an chocolate. I will make these soon, but without the nuts.
Let me know what you think of them!
Thank you so much for posting this!! I’ve made these cookies three times now and they are fantastic and super easy to make. I love how they stay moist and chewy, and their strong chocolate flavour. next time I’ll try unsweetened coconut, and maybe try different kinds of nuts, not that the pecans aren’t awesome. Macadamias would be good!
Lisa McDowell says
Hi, can you tell me what baking these do to the texture? Can you just eat them once you combine all the ingredients? Do they turn out like no bake cookies before baking them?
Lisa, I found that recipe in one of my cookbooks and the directions said to bake them. I haven’t tried them as a no-bake, but I loved the end result. If you make them no-bake, let me know how they turn out. I’d love to know!
Making these today for sure, only with chopped almonds rather than pecans (hey, bulk almonds are on sale this week LOL). Can’t wait!
Debra Ceci says
How should these be stored?
Debra, definitely store them in an airtight container.
Um, I couldn’t tell you how long for because we ate them within a day they were so good! LOL! 😉
The chocolate in mine is a bit runny and isnt really sticking to the coconut and pecan, do you know what I can do to fix it?
Jannelle, what kind of chocolate are you using?
And did you put the condensed milk and chocolate into a bowl over the simmering water to melt the chocolate?
Would you happen to have a recipe called “no bake cookies”? My Aunt used to make them when I was young, used to have the recipe but lost it over the years..looks like these but you stirred it in a pot on the stove & didn’t have nuts. I’ve seen some similar with peanut butter but this particular recipe does not. They were so easy and so delicious. Thanks:-)
I don’t have one here, Luann, but I did make a Chocolate Biscoff No Bake Cookie for a post on Mom It Forward. You can find it here:
Is the unsweet chocolate bar the same as the powder?
Leah, they are different, but the information you’ll need is in this post.
Can you just microwave chocolate?
Doreen bailey says
for the chocolate coconut cookies how many ounces of the condense milk
Doreen, the recipe calls for (1) 14 ounce can of condensed milk.
Hmmm how about toasting the coconut first?
Martha Reaves says
Just came home from the grocery store. Got the ingredients to make these. They looks wonderful.
Martha Reaves says
They are soooo good. And so easy.
That’s so wonderful to hear, Martha. Thanks for letting me know!
Lisa McDowell says
These look so delicious!. I am going to make them but I would like to know what does baking them do? I mean you melt some ingredients in a pot, nothing is really raw, there is no flour. I’m just curious, could you eat them just by dropping the batter by spoonfuls onto wax paper? Does baking somehow change their texture?
Thanks so much! I love your blog!
Thank you, Lisa! The cookbook I found the recipe in said to bake them, so I did just that. I don’t know if they could be no-bake as I haven’t tried it and as you said there are no raw ingredients. If you decide to go that route, please let me know how they turn out as I’m really interested to know!
Wonder if some choped rasins would notch this up
Went looking for my mom’s recipe and couldn’t find it then I thought, “I bet I know who has a good one”. I wasn’t wrong. These little pieces of chocolate, coconut, and pecan deliciousness are my new favorite. They’re just…GEORGE!!!!
Merry Christmas, friend!
Oh, Melissa, I love you! You made my day, and I couldn’t be happier that you enjoyed them so.
Wishing you all a very Merry Christmas as well! Love you!!
I grew up with a version of these, I will say that I almost double the coconut (using an entire bag). I prefer them that way and the baking really just gives it a solid outside. The interior is still gooey and delicious. I keep them in an airtight container but they will get stickier as they age –the moisture starts to creep through the baked outside. Still awesome and great for a chewy nibble.
Melissa Whitfield says
Just popped the first tray in the oven. This recipe is so easy, hopefully, even I can’t screw it up. Licked the spoon and, “YUM!!!!” Why did it take me so long to make these?!?!?
Libby, you make me smile. Thank you! I’m so glad you loved the batter and I hope the cookies were just as good! Here’s to a wonderful 2022, my friend. Love you!!
Do these freeze for serving later?
Amy, though I haven’t ever frozen these cookies, I don’t see why you couldn’t. You can put them in the refrigerator or on the kitchen counter to thaw overnight before serving.