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What kind of recipe is it?
Coconut Chocolate Christmas Cookies are a delightful holiday treat that combines the rich flavors of chocolate with the tropical essence of coconut, creating a unique and festive cookie perfect for the season.
These cookies are characterized by their chewy texture and a heavenly blend of sweet chocolate and shredded coconut, which adds a distinctive twist to traditional holiday bakes.
Ideal for family gatherings, cookie swaps, or simply indulging your sweet tooth, this recipe appeals to chocolate lovers and coconut enthusiasts alike, making it a must-try for anyone seeking a delicious holiday dessert.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | ½ cup |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ½ cup (1 stick), softened |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup, packed |
| Large eggs | 2 |
| Vanilla extract | 1 teaspoon |
| Shredded coconut (sweetened or unsweetened) | 1 cup |
| Semi-sweet chocolate chips | 1 cup |
| Optional: chopped nuts (like walnuts or pecans) | ½ cup |
This table provides a clear outline of the ingredients and their respective quantities required to make Coconut Chocolate Christmas Cookies, ensuring you have everything at hand for your festive baking.
Cooking Steps
- Preheat the oven to 175 °C (350 °F). Position the oven rack in the center to guarantee even heat circulation.
- Line two baking sheets (approximately 30 x 40 cm or 12 x 16 inches) with parchment paper or lightly grease them with non-stick cooking spray.
- In a large mixing bowl, whisk together 240 g (2 cups) of all-purpose flour, 50 g (½ cup) of unsweetened cocoa powder, 5 g (1 teaspoon) of baking soda, and 2.5 g (½ teaspoon) of salt. Set aside.
- In another large mixing bowl, use a hand mixer or stand mixer set to medium speed to cream together 113 g (½ cup or 1 stick) of softened unsalted butter with 200 g (1 cup) of granulated sugar and 100 g (½ cup, packed) of brown sugar until light and fluffy, about 3-5 minutes.
- Add in 2 large eggs and 5 ml (1 teaspoon) of vanilla extract to the butter-sugar mixture. Mix on low speed until fully combined, approximately 1-2 minutes.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Don’t overmix; the dough should be soft and slightly sticky.
- Gently fold in 100 g (1 cup) of shredded coconut and 175 g (1 cup) of semi-sweet chocolate chips (and 75 g (½ cup) of chopped nuts if using) using a spatula until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked. They should appear glossy but not wet.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely, approximately 20-30 minutes.
- Allow cookies to cool fully to maintain their texture; they should feel firm yet chewy at the center when cooled.
- Store cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
- When serving, enjoy the subtle sweetness of chocolate paired with the richness of coconut and the crunch of nuts (if included) for a festive treat.
Variations
- Gluten-Free Coconut Chocolate Cookies: Substitute all-purpose flour with 240 g (2 cups) of gluten-free flour blend to make the recipe gluten-free.
- Dairy-Free Delight: Replace unsalted butter with an equal amount of coconut oil or vegan butter for a dairy-free version.
- Vegan Chocolate Cookies: Use flax eggs (2 tablespoons of ground flaxseed combined with 6 tablespoons of water) in place of eggs and opt for dairy-free chocolate chips to create a vegan treat.
- Minty Chocolate Variation: Add 5 ml (1 teaspoon) of peppermint extract to the wet ingredients.
Mix in crushed peppermint candies for an invigorating seasonal twist.
Tips on plating and presentation
Although the taste of Coconut Chocolate Christmas Cookies is often the star of the show, presenting them beautifully can elevate the entire holiday experience.
I love using festive platters or holiday-themed plates to make the cookies stand out. Arrange them in neat rows or clusters for a visually appealing display. Adding touches like fresh mint leaves or edible flowers can bring a pop of color and freshness.
You might also sprinkle some powdered sugar or shredded coconut on top for a snowy effect. Don’t forget to include little holiday cards with notes or names—these personal touches make serving even more special.
Finally, lighting some candles nearby creates a cozy atmosphere that complements the cookies perfectly. Enjoy creating that festive vibe!
What other dishes can I pair it with?
When I think about perfect pairings for Coconut Chocolate Christmas Cookies, a few delightful options come to mind that can really complement their rich flavors.
First, I love serving them alongside a creamy coconut panna cotta, as the lightness of the dessert balances the cookies’ sweetness.
Next, a simple fruit salad with fresh tropical fruits like pineapple and mango adds a revitalizing contrast.
If I’m feeling adventurous, I might whip up a spiced pumpkin bread; its warm spices enhance the cookie experience beautifully.
Finally, I can’t resist the classic combination of a well-aged cheese platter, featuring tangy goat cheese or sharp cheddar, that provides a delightful savory twist against the cookie’s sweetness.
It turns into a well-rounded spread for everyone to enjoy!
What drinks can I pair it with?
To elevate your experience with Coconut Chocolate Christmas Cookies, I love pairing them with a variety of drinks that enhance their decadent flavors.
A rich, full-bodied coffee or a creamy cappuccino perfectly complements the chocolate, bringing out its depth. If you prefer something a bit sweeter, a glass of cold milk is a classic choice that never disappoints.
For a festive twist, I enjoy a warm mug of spiced hot chocolate, which adds a cozy vibe during the holidays. If you’re seeking a non-caffeinated option, try a light coconut-flavored herbal tea; it’s invigorating and harmonizes beautifully with the cookie’s coconut essence.
Ultimately, choose what you love, and let those flavors dance together!
Frequently Asked Questions
Can I Use Gluten-Free Flour for These Cookies?
I’ve used gluten-free flour in various cookie recipes, and it works great. Just make sure to check the flour’s texture and adjust other ingredients if needed for the best results. You’ll love the outcome!
How Should I Store the Cookies for Freshness?
I store my cookies in an airtight container at room temperature, ensuring they stay fresh for days. If you want to keep them longer, I freeze them, and they taste great after thawing.
Are These Cookies Suitable for Individuals With Nut Allergies?
I wouldn’t recommend these cookies for individuals with nut allergies. They contain coconut, which can sometimes be cross-contaminated with nuts, so it’s best to err on the side of caution for everyone’s safety.
How Long Do the Cookies Take to Bake?
These cookies take about 10 to 12 minutes to bake. I usually keep an eye on them to get that perfect golden-brown finish. Trust me, it’s worth the wait once they’re done!
Can I Freeze the Dough Ahead of Time?
Yes, you can freeze the dough ahead of time! I like to wrap it tightly in plastic wrap and store it in a freezer bag. Just thaw it overnight before baking, and you’re good to go!