Description
Delight in these South African-inspired coconut chocolate cookies that marry the crunchy coconut goodness of Romany Creams with the chewy chocolatey indulgence of Choc Kits. Perfectly baked and optionally dipped or sandwiched with rich melted chocolate, these cookies offer a deliciously nostalgic treat that’s even better the next day and freezes well for future enjoyment.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder (unsweetened)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups desiccated coconut
- 1 cup quick oats
Optional Ingredients
- 1/2 cup semi-sweet chocolate chips (optional)
- 8 ounces milk or dark chocolate (for dipping or sandwiching)
- 1 tablespoon vegetable oil (for smooth chocolate if melting)
Instructions
- Preheat Oven: Preheat your oven to 350°F and line two baking sheets with parchment paper to ensure the cookies do not stick and bake evenly.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which should take about 2 to 3 minutes. Then beat in the egg and vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute the leavening agents and cocoa throughout the flour.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients bowl, mixing until just combined to avoid overworking the dough and keeping the cookies tender.
- Add Texture Components: Stir in the desiccated coconut, quick oats, and chocolate chips (if using) until evenly distributed throughout the dough for that signature chewy and crunchy texture.
- Shape Cookies: Scoop the dough into tablespoon-sized balls, then flatten them slightly with your hand or a spoon. Place the shaped dough on the prepared baking sheets, maintaining about 2 inches of space between each to allow for spreading.
- Bake Cookies: Bake for 10 to 12 minutes or until the edges look set but the center remains soft, ensuring a perfect chewy texture. Allow cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Chocolate Dip or Sandwich: If desired, melt the milk or dark chocolate with 1 tablespoon of vegetable oil over a double boiler or in short bursts in the microwave until smooth. Dip half of each cooled cookie into the melted chocolate or use the chocolate to sandwich two cookies together. Place on parchment paper and let the chocolate set.
Notes
- These cookies blend the delicious coconut crunch of Romany Creams with the chewy indulgence of Choc Kits for a unique flavor and texture.
- Flavors develop beautifully overnight, making them even better the next day.
- They freeze well, so store leftovers in an airtight container for future cravings.
- If skipping chocolate dipping, these cookies are still delicious on their own.
- Ensure the butter is softened but not melted for best creaming results.
