Cocoa Coconut Cuties Recipe

12 Weeks of Christmas Cookies

I’m a day late and a cookie short with my cookie post! But I’m here and I brought you Cocoa Coconut Cuties. If you like the chocolate and coconut combo, I have the cookie recipe for you!

In case you missed last week, let me bring you up to date. Christmas is just around the corner  and I’m baking for you the 12 weeks of Christmas cookies. Last week I made Chocolate Almond Coconut Bars.  This week brings the second cookie of our series, The Chocolate Coconut Cutie.

This recipe didn't make many cookies. I got 19 out of this batch but it’s only suppose to make 16. Just enough to dress up for the holidays!

You can keep them casual. Just sprinkle a little coconut on top before baking. Makes for a pretty cookie.

Or you can dress them up a little with a swirl of melted chocolate. It takes them up a notch.

Or you can get fancy and add a swirl of chocolate and a sprinkle of coconut.

But no matter how you dress them, they’re delicious!

Chocolate Coconut Cuties

By Marcel Desaulniers

(Printable Recipe)

• 1 Cup Confectioners Sugar
• 3/4 Cup all-purpose flour
• 1/4 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 8 TBSP (1 stick) unsalted butter, softened
• 3 large egg whites
• 1 1/4 cup unsweetened shredded coconut

1. Preheat oven to 300 degrees. Line 2 baking sheets with parchment paper or wax paper. (I used a silpat on one pan and wax paper on the other pan. The silpat worked the best)
2. In a sifter, combine powdered sugar, flour, cocoa, and baking powder. Sift onto a large piece of parchment paper.
3. Place the butter in the bowl of a stand up mixer fitted with a pattle. Mix on low for one minute, then on medium for one minute, then on high for one minute.  Stop and scrape down the sides of the bowl. Add the egg whites and beat on medium for 30 seconds.(At this point the batter will look temporarily yucky.) Turn the mixer to low and slowly mix in the sifted ingredient. Mix until incorporated, about one minute. Stop and scrape the sides of the bowl and the paddle and mix on low an additional 15 seconds. Remove the bowl from the mixer. Add one cup of the shredded coconut and use a rubber spatula to finishing mixing the dough until incorporated.(now the dough is looking good)
4. Using a heaping TBSP or a #50 ice cream scoop, Portion 8 cookies on each sheet, about 3 inches apart.Sprinkle an even amount (about 1/4 tsp) of the remaining coconut on each portion. Bake on the upper and middle rack for 12 minutes, switching the sheets between top and bottom and rotating them 180 degrees half way through the baking time. Remove from oven and cool completely.

Cocoa Coconut Cuties will stay fresh in a tightly sealed container for 2-3 days or in the refrigerator for 10 days. Bring to room temperature before serving.

Check out these other Christmas Cookies!

April made Orange Chunk Cookies

Barbara made Alice’s Best Ever Chocolate Chip Cookies

Megan made Brown Sugar Chocolate Chip Cookies

And next week I believe Kim is joining in on the Christmas Cookie Fun!