Chocolate and coconut layered cookies combine the richness of cocoa with the sweetness of coconut for a delightful treat that appeals to both chocolate and coconut lovers. With a buttery, crumbly light dough and a rich chocolate layer wrapped around a sweet coconut filling, these cookies are an impressive addition to any dessert table. They’re not only delicious but also visually striking, with layers of light and dark dough contrasting against the snowy coconut center. This recipe is perfect for those who enjoy baking cookies that have a unique texture and flavor combination.

Full Recipe:

Ingredients

For the Light Dough

• Butter: 60g (softened)
• Powdered Sugar: 40g
• Egg: 1
• Wheat Flour: 160g
• Salt: 1 pinch

For the Coconut Filling

• Coconut Flakes: 120g
• Powdered Sugar: 1 tablespoon
• Egg White: 1/2 (approximately 1 tablespoon)

For the Chocolate Dough

• Butter: 60g (softened)
• Powdered Sugar: 40g
• Egg: 1
• Wheat Flour: 150g
• Cocoa Powder: 10g
• Salt: 1 pinch

Steps to Prepare the Cookies

Step 1: Prepare the Light Dough

1. Cream Butter and Sugar: In a mixing bowl, beat the softened butter with powdered sugar until light and creamy.
2. Add Egg and Flour: Add the egg, mixing until well incorporated, and then gradually add the flour and a pinch of salt. Stir until a smooth dough forms.
3. Chill Dough: Wrap the light dough in plastic wrap and place it in the refrigerator for at least 30 minutes to firm up.

Step 2: Prepare the Coconut Filling

1. Combine Ingredients: In a separate bowl, mix the coconut flakes with powdered sugar. Add half of the egg white, stirring until the mixture holds together but isn’t overly sticky.
2. Form Filling Balls: Shape small balls of coconut filling, about 1 teaspoon each, and set them aside on a plate.

Step 3: Prepare the Chocolate Dough

1. Cream Butter and Sugar: In a mixing bowl, beat the butter and powdered sugar until smooth.
2. Add Egg, Flour, and Cocoa: Add the egg, then gradually add the flour, cocoa powder, and salt, mixing until a smooth chocolate dough forms.
3. Chill Dough: Wrap the chocolate dough in plastic wrap and refrigerate for about 30 minutes.

Step 4: Assemble the Cookies

1. Preheat the Oven: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. Roll Out Dough: On a lightly floured surface, roll out both the light and chocolate doughs to a thickness of about 1/4 inch (0.5 cm).
3. Cut and Layer Dough: Using a round cookie cutter, cut out equal circles of light and chocolate dough. Layer one light dough circle, place a small ball of coconut filling in the center, and then place a chocolate dough circle on top.
4. Seal and Shape: Gently press the edges of the dough layers to seal in the filling, shaping each cookie with your fingers.

Step 5: Bake the Cookies

1. Place on Baking Sheet: Arrange the cookies on the lined baking sheet, leaving some space between each.
2. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are slightly golden.
3. Cool: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts (per serving, based on 20 cookies)

• Calories: 130 kcal
• Fat: 7 g
• Saturated Fat: 4 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Sugars: 7 g
• Protein: 2 g
• Sodium: 20 mg

Frequently Asked Questions (FAQs)

1. Can I use desiccated coconut instead of coconut flakes?

• Yes, desiccated coconut will work fine, but the texture will be slightly different. You may need to adjust the egg white amount to ensure the filling holds together.

2. How can I store these cookies?

• Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a freezer-safe container for up to 3 months.

3. What if I don’t have a round cookie cutter?

• You can use any small round object, such as the mouth of a glass or jar, or shape the dough into circles by hand if a cutter isn’t available.

4. Can I substitute the cocoa powder with melted chocolate?

• Cocoa powder works best for this recipe because it provides structure without additional moisture. If you use melted chocolate, you may need to adjust the flour to prevent a sticky dough.

Tips for Making Perfect Chocolate and Coconut Layered Cookies

• Chill the Dough: Chilling the dough prevents spreading during baking and helps maintain the shape of the cookies.
• Even Layers: Roll out both doughs evenly to ensure consistent baking. An even thickness also makes the layered effect more visually appealing.
• Experiment with Flavors: Add a splash of vanilla or almond extract to the doughs for additional flavor, or try adding a dash of cinnamon to the chocolate dough for a warm, spicy note.

Storage Tips

• Room Temperature: Keep the cookies in an airtight container at room temperature for up to 5-7 days. A small piece of bread in the container will help keep them soft.
• Freezing: To freeze, place cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months.

Conclusion

Chocolate and coconut layered cookies are a delightful fusion of flavors and textures. The combination of buttery light dough, rich chocolate, and a sweet, chewy coconut filling creates a unique and sophisticated cookie. This recipe is perfect for holidays, special gatherings, or any time you want to treat yourself to something a little extra. Easy to customize and store, these cookies are a go-to recipe for anyone looking to elevate their homemade treats. Happy baking!