Double Chocolate Coconut M&M Cookies

If the name didn't catch you, this picture will:
[Yeah, you're going to want to enlarge this image.]

Whoever had the idea to make a chocolate cookie with coconut, chocolate chips, AND coconut M&Ms, AAAAAND rolled in coconut is a friggin' genius. Wish I would have thought of it first. Thank you, A Bountiful Kitchen, for posting this awesome recipe! I think I made them even more awesome by using half special dark cocoa and half milk and half dark chocolate chips. To DIE for.

These cookies are seriously AMAZING. Moist, chewy, almost brownie-like on the inside, filled with chocolate and chewy coconut. The toasted coconut on the outside makes a crispy shell. Divine.

A few testimonials from family who tried them:
“I think these are my new favorite cookies. Ever.” - Mom
“I love the crispy coconut on the outside.” - Dad
“These cookies are even better once they cool! They get chewy on the inside!” - Stew
“Sure, I'll have another one, but I've had like four already.” - Teresa
“Um yeah...I'll be needing this recipe asap!” - Melanie

So there you have it. Have I convinced you to make these yet?? Here's another picture just in case:

Double Chocolate Coconut M&M Cookies

1 cup sugar
1 cup brown sugar
1 cup butter, softened
2 large eggs
1 tsp vanilla
2 1/2 cups flour
1/2 cup unsweetened cocoa powder (I used 1/4 cup regular and 1/4 cup special dark!)
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup coconut M&M's (about 6-7 packages with the green M&M's picked out, or about 4 with the green M&M's)
1 cup chocolate chips (I did 1/2 milk and 1/2 60% cacao!)
1/2 cup flaked coconut, unsweetened
coconut for rolling cookie dough

Preheat oven to 375ยบ. Beat butter until softened. Add sugars and beat until smooth. Add eggs, one at a time. Mix in vanilla. Add flour, cocoa, soda, powder and salt and mix until just combined. Add M&M's, chocolate chips and coconut and mix again until just incorporated.
Pour some coconut on a plate. Scoop balls of dough, roll in coconut and place on a baking sheet lined with a silicone liner (or parchment, or just ungreased). Bake for 8–10 minutes (I did 10), or just until cookies are set. Let cool on pans for 5–10 minutes until they hold their shape when lifted off. Then move to cooling rack.

This recipe makes almost four dozen cookies! I'll probably half it next time, unless I'm feeding a crowd.

: : There's still time to win a cookbook! Go here to enter if you haven't already! : :


Mom said…
Thanks for the recipe! We're almost done with the ones you sent home with us so I need to bake more!! :) Love them!!
Unknown said…
Great Blog, love your testimonials too! You are a cute couple. :)
Amanda said…
I've never been a big fan of coconut, but there's one fruit salad I love with coconut in it and I recently fell in love with haystacks (a chocolate from Mrs. Cavanaugh's). Looks like I might have to try this cookie!
Amanda said…
I heard of an interesting specialty cookie shop in Salt Lake you may want to try. It's called Your Dough Girl. I've never been there but it sounds like something you'd like to check out and I'd be interested in knowing if it's any good. Here's the link to their website:
Alex said…
Dang GIRL! These were incredible. Mel brought some home on Sunday and it was all I could do not to grab the bag of them and take off running. Haha, thanks for the recipe, it's going to become one of my favorites! --Alex Evans
JesseRilie said…
I made these cookies and it took all of my control not to eat them all, so I froze them. My family came over a few days later and I pulled them out and they were so yummy frozen. WOW they are great.

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