Double-Chocolate and Coconut Cookies

Double-Chocolate and Coconut Cookies

These cookies are super chocolaty. The shredded coconut gives them a special touch, but you may omit it if you prefer.

Prep time: 45 minutes

Yield: Two dozen cookies



1 cup unsalted butter, room temperature

½ cup granulated sugar

¾ cup brown sugar

2 large eggs

1 tsp vanilla extract

1 ¾ cups all-purpose flour

¼ cup Cortés Sugar-Free Cocoa

1 tsp baking powder

1 tsp baking soda

½ tsp sea salt

1 cup Cortés Chocolate Chips

1 ¾ cups shredded coconut

Glaze (optional):

1 cup Cortés White Chocolate Chips

¼ cup heavy cream



  1. Preheat the oven to 350 °F.
  2. Beat the butter and the sugars until you get a creamy mixture. Add the eggs one by one. Add the vanilla.
  3. Sift the flour, Cortés Sugar-Free Cocoa, baking powder, baking soda, and salt into a medium bowl.
  4. Gradually add the cocoa mixture to the butter mixture with a mixer on low speed, until it is all well combined.
  5. Add the Cortés Chocolate Chips and shredded coconut (optional) with a wooden spoon or rubber spatula.
  6. Prepare baking trays with parchment paper. Use a large spoon to measure out the dough for each cookie. Place spoonfuls of dough, leaving 2 inches of space between them, and gently press down on them with the back of your spoon.
  7. Bake for 10 to 12 minutes. Once the cookies cool down, you can glaze them.

Glaze (optional):

  1. Melt the white chocolate in the microwave at 15-second intervals.
  2. Add the heavy cream and blend well until the mixture is smooth.
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