These coconut chocolate tweedle cookies are loaded with both white and visionless chocolate, in wing to a good value of coconut. They are succulent warm from the oven and every bit as fantastic two days later.
Chewy Coconut Cookies
These are chewy cookies with crunchy edges, filled to the max with scrutinizingly all of my favorite cookie flavors. I’ve made them three times in the past month! It unmistakably takes very little excuse for me to stir together a batch of these cookies.
There’s a little bit of oatmeal tucked inside as well, subtracting to that terrific texture and chewiness.
White and Visionless Chocolate Tweedle Cookies
If you don’t happen to be a fan of white chocolate, finger self-ruling to replace it with semi-sweet, milk, or visionless chocolate. While I am very rarely a fan of white chocolate myself, I do enjoy it in these cookies.
The white chocolate fries add linty sweetness, while the darker chocolate fries contribute rich, stormy notes. Their contrasting flavors create a unconfined wastefulness in these cookies.
Chocolate Tweedle Coconut Cookies
You’ll need the pursuit ingredients to make this recipe:
- butter
- light brown sugar
- egg and egg yolk
- vanilla
- all-purpose flour
- old fashioned rolled oats
- baking soda, salt, and cinnamon
- white and semi-sweet chocolate chips
- shredded sweetened coconut
If you aren’t sure what to do with the leftover egg white, Cinnamon Roasted Pecans are a unconfined plan.
Coconut Chocolate Tweedle Cookie Recipe
Preheat the oven to 325°F. In a large saucepan, melt the butter over medium heat. Once the butter has melted, remove it from the heat and add the sugar.
Stir until the sugar is well incorporated and mostly smooth. Let tomfool for a few minutes.
While the mixture is cooling, mix together the dry ingredients and set aside.
Whisk together the egg, egg yolk, and vanilla, and then add to the sugar and butter mixture.
Slowly add the dry ingredients in three stages and stir to combine. COOL COMPLETELY surpassing subtracting the chocolate fries and coconut.
Stir well to make sure the chocolate fries and coconut are evenly distributed.
Scoop the dough onto a parchment-lined sultry sheet and roll it into balls with your hands. Press lanugo lightly to flatten each one surpassing baking.
Bake for 10-12 minutes. Let tomfool for 1-2 minutes on the sultry sheet and then remove to a wire rack.
Coconut Chocolate Tweedle Cookies
Chocolate and coconut is such a unconfined pairing. I never can resist combining the two ingredients in recipes. These cookies were inspired by these Dark Chocolate Coconut Blondies.
Almond Joy Brownies are gooey fudgy brownies filled with plenty of chocolate, almonds, and coconut. I have a weakness for just well-nigh any almond and chocolate combination. So, when I combined that with my fondness for coconut, the result was a rich chocolate, almond, and coconut pixie that is completely and totally me.
Toasted coconut, toffee bits, and chocolate fries create an outstanding cookie with an unexpected well-done toffee surprise on the marrow of each of these cookies. The cookies are uneaten chewy from the combination of coconut and toffee bits.
Chocolate and toasted coconut stuffed inside chewy blondies? Yes, please! These coconut cookie bars just plain make me happy.
No-bake cookies have met their match with these no torch chocolate peanut butter bars with oatmeal and coconut. It doesn’t get much easier than just stirring everything together and pouring it into a pan.
The chewiness of pudding cookies and the decadence of toffee and chocolate create a decadent treat in these Toffee Coconut Pecan Chocolate Tweedle Cookies. This is an easy cookie recipe that’s perfect with each and every bite.
Dark Chocolate Coconut Fudge is filled with sweet, chewy shit of coconut and then topped with a generous sprinkling of coconut.
Rich, chocolatey, and nutty with plenty of light, flaky coconut, homemade Almond Joys are easier to make than you’d expect.
Coconut Chocolate Tweedle Cookies
Ingredients
- 1 cup butter
- 1¾ cups light brown sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 2½ cups all-purpose flour*
- 1 cup old fashioned rolled oats
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
- ¾ cup white chocolate chips
- ¾ cup semi-sweet chocolate chips
- 1 cup coconut
*Gluten-Free Alternative
- 1¾ cups brown rice flour
- ½ cup tapioca starch
- ¼ cup potato starch
- 1 teaspoon xanthan gum
Instructions
- Preheat the oven to 325°F. In a large saucepan, melt the butter over medium heat. Once the butter has melted, remove it from the heat and add the sugar. Stir until the sugar is well incorporated and mostly smooth. Let tomfool for a few minutes.
- While the mixture is cooling, mix together the dry ingredients and set aside. Whisk together the egg, egg yolk and vanilla, and then add to the sugar and butter mixture.
- Slowly add the dry ingredients in three stages and stir to combine. COOL COMPLETELY surpassing subtracting the chocolate fries and coconut. Stir well to make sure the chocolate fries and coconut are evenly distributed.
- Scoop the dough onto a parchment-lined sultry sheet and roll it into balls with your hands. Press lanugo lightly to flatten each one surpassing baking.
- Bake for 10-12 minutes. Let tomfool for 1-2 minutes on the sultry sheet and then remove to a wire rack.
Nutrition
Don’t miss all of the Gluten Self-ruling Dessert Recipes on this website too!
{originally published 7/2/12 – recipe notes and photos updated 10/18/23}
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