Dark Chocolate Double Coconut Cookies

Dark Chocolate Double Coconut Cookies
  • Prep Time
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  • 1/3 cup solid coconut oil
  • 2 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/8 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon instant espresso powder (optional)
  • 1/4 cup cocoa powder (Nestlé® Toll House® Baking Cocoa recommended)
  • 1/2 cup flour
  • 1/2 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
  • 1/2 cup shredded coconut


PREHEATthe oven to 350° F, and line a half sheet pan with parchment paper or a silicone mat.

IN a medium bowl, beat together with an electric mixer the coconut oil, butter, and sugar. Beat for 2 full minutes, until light and fluffy.

NEXT, add the egg and continue beating. Add the almond extract, salt, and espresso powder.

FINALLY, sprinkle on top the cocoa powder and flour. Beat until dough comes together. Fold in the dark chocolate morsels and coconut by hand.

DIVIDE the dough into 6 large balls and slightly flatten them with your hand.

BAKE for 14 minutes, rotating the sheet half-way through.

LETcool for 1 minute on the sheet before moving to a wire rack to cool completely.