Description
These Chocolate Dipped Coconut Oatmeal Cookies combine the chewy texture of oats and shredded coconut with the rich indulgence of semisweet chocolate. Perfectly baked to golden edges and soft centers, they are lightly sprinkled with flaky sea salt to balance the sweetness. A delicious homemade treat ideal for cookie lovers who enjoy a tropical twist.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Sugars and Fats
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup unsalted butter, at cool room temperature
Wet Ingredients
- 2 large eggs
- 1 tablespoon pure vanilla extract
Other Mix-ins
- 2 cups old fashioned oats
- 2 cups shredded coconut
Toppings and Chocolate Dip
- Flaky sea salt, for sprinkling on cookies (optional)
- 2 cups semisweet chocolate chips
- 2 teaspoons coconut oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a large baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and kosher salt until well combined. Set aside for later use.
- Cream Butter and Sugars: Using a stand mixer, beat the unsalted butter with the granulated and brown sugars until the mixture is creamy and smooth. Remember to scrape down the sides of the bowl occasionally to incorporate all ingredients evenly.
- Add Eggs and Vanilla: Add the eggs and pure vanilla extract to the creamed mixture and beat until completely combined and smooth.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until incorporated. Avoid overmixing to keep cookies tender. Stir in the old fashioned oats and shredded coconut manually to distribute them evenly through the dough.
- Form Cookies: Using a cookie scoop or rolling by hand, form the dough into balls about 2 tablespoons each. Place them on the prepared baking sheet, leaving approximately 2 inches between each ball to allow for spreading.
- Bake: Bake the cookies for 8 to 12 minutes, or until the edges are lightly golden while the centers remain soft. Remove from oven and sprinkle a small amount of flaky sea salt on top if desired. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt Chocolate: In a microwave-safe bowl, combine semisweet chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
- Dip Cookies in Chocolate: Dip the bottom of each cooled cookie into the melted chocolate. Use a butter knife to scrape off excess chocolate or alternatively spoon the chocolate onto the backs of the cookies and spread smoothly with the knife.
- Set the Chocolate: Place the dipped cookies, chocolate side down, on a parchment-lined baking sheet immediately. Let them sit at room temperature until the chocolate hardens, or to speed up the process, chill them in the refrigerator until set.
Notes
- Use old fashioned oats for texture; instant oats are not recommended.
- Ensure butter is at cool room temperature to achieve the correct creamy consistency when creaming with sugars.
- Sprinkling flaky sea salt enhances the chocolate and coconut flavor, but it is optional.
- The cookies can be stored in an airtight container for up to 5 days; keep refrigerated if chocolate dip is present to prevent melting.
- For a dairy-free version, use vegan butter and dairy-free chocolate chips.
