Simple Cocoa Cookies with Coconut

7. 10. 2025

These fudgy, coconut-kissed brownies are a delightful twist on classic chocolate cookies.

Ingredients:

• 2 cups all-purpose flour
• 1 cup (2 sticks) butter, softened
• 2 cups shredded coconut
• 2 large eggs
• 1 ½ cups granulated sugar
• ⅓ cup unsweetened cocoa powder

Method:

• In a large bowl, whisk together the flour, sugar, coconut, and cocoa powder.
• Add the softened butter and eggs, and mix until a dough forms.
• Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
• Preheat oven to 350°F. Line baking sheets with parchment paper.
• Roll out the dough to about ¼ inch thickness on a lightly floured surface. Cut out desired shapes using cookie cutters.
• Place the cookies on the prepared baking sheets and bake for 4-7 minutes, or until the edges are set.
• Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Also, take a look at the video recipe with a description of the preparation of cocoa cookies with coconut:

Linzer cookies, with their iconic cutout designs and melt-in-your-mouth texture, are a beloved holiday tradition. But when you add the richness of cocoa to the dough, these cookies are elevated to a whole new level of indulgence.

They’re sure to become a cherished part of your holiday traditions for years to come.

Ingredients:

• 3/4 cup of softened butter
• 1/2 cup of sugar
• 1 egg
• vanilla essence
• 1 cup of all-purpose flour
• pinch of salt
• 1 tablespoon of cocoa
• ¼ teaspoon baking powder

Method:

• In a large bowl, whisk together the dry ingredients.
• Cut in the cold butter until the mixture resembles coarse crumbs.
• Add the eggs and mix until a dough forms.
• Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
• Preheat the oven to 340°F. Line baking sheets with parchment paper.
• On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
• Use cookie cutters to cut out desired shapes. Place the cookies on the prepared baking sheets.
• Bake for 8-10 minutes, or until the edges are lightly golden.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Additional tips & improvements:

• Specifying “cold” butter ensures the dough will be flaky.
• Mentioning parchment paper helps prevent sticking.
• Including the visual cue of “lightly golden edges” helps bakers gauge doneness.
• Letting cookies cool on the sheet briefly prevents them from breaking.

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