Triple chocolate and coconut cookies

Triple chocolate and coconut cookiesI had a real craving for chocolate last weekend, but I didn’t want to expend too much effort on baking something wonderful, so I trawled through my saved recipes on Pinterest before I found a simple-looking recipe for double chocolate and coconut cookies that I immediately revised so they would become triple chocolate and coconut cookies (and why not?!).

Triple chocolate and coconut cookies
This is a great little recipe if, like me, you’re one of the few people you know who would *never* leave the Bounty chocolates in a box of Celebrations to the end (I tend to save that fate for the Milky Ways). I guess these are technically quadruple chocolate cookies, because there’s milk, white and dark chocolate AND cocoa, but ‘triple’ rolls off the tongue a bit more easily.

I followed the original recipe fairly closely, but have listed my own take below if you want to go as chocolaty as possible. You could always focus on one of the types of chocolate if you like, but having all three in there does make the cookies a bit more decadent!

Triple chocolate and coconut cookies
Triple chocolate and coconut cookies recipe

Makes 26 cookies

  • 75g butter, softened
  • 160g light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 140g self-raising flour
  • 0.5 tsp baking powder
  • 30g cocoa powder
  • 2 tbsp milk
  • 150g chocolate, roughly chopped (I used 50g each of dark, white and milk, but use any combination you like)
  • 50g dessicated coconut


  1. Pre-heat the oven to gas 4/180C. Line 1 or 2 baking trays with baking parchment.
  2. Beat together the butter and sugar until well combined.
  3. Add the egg and vanilla extract and beat again.
  4. Sift in the flour, baking powder and cocoa powder, then fold through gently until combined.
  5. Stir in the milk, followed by the chocolate and coconut. Mix thoroughly.
  6. Transfer spoonfuls of the mixture to the baking tray(s), spacing them well apart as they’ll spread in the oven.
  7. Bake for 12-15 minutes, depending on the size of your spoonfuls (mine were somewhere between teaspoon and tablespoon size, and were baked in 15 minutes).
  8. Cool on the tray for a few minutes before carefully transferring the cookies to a cooling rack (they’ll still be soft, but will harden as they become completely cool).

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