30-Minute Chewy Chocolate Coconut Cashew Cookies
Rich chocolate cookies loaded with sweetened coconut flakes and crunchy cashew pieces. The combination of brown and granulated sugars creates perfectly chewy centers while cocoa powder delivers deep chocolate flavor. Optional chocolate chips add extra indulgence. These cookies strike an ideal balance between soft and chewy textures, making them perfect for dessert tables, lunch boxes, or afternoon treats. The tropical coconut and buttery cashews create a sophisticated twist on classic chocolate cookies.
Ingredients
- 2 ¼ cups all-purpose flouralmond flour1:1gluten-freegluten-free
may affect texture
- ½ cup unsweetened cocoa powder, natural or Dutch
- 1 teaspoon baking soda
- ¼ teaspoon salt(optional)
- 1 cup unsalted or salted butter, softened
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sweetened flaked coconut, firmly packed
- 1 cup salted cashews, chopped coarsely
- ⅝ cup semisweet chocolate chips(optional)
Instructions
- 1
Preheat oven to 350°F and prepare ungreased baking sheets
- 2
Whisk together flour, cocoa powder, and baking soda in a small bowl, adding salt if using unsalted butter
- 3
Beat butter with both sugars and vanilla extract in a large bowl until creamy
- 4
Add eggs one at a time, beating until mixture is light and fluffy
- 5
Stir flour mixture into the butter mixture until combined
- 6
Fold in coconut flakes and chopped cashews, adding chocolate chips if desired
- 7
Drop heaping tablespoonfuls of dough onto ungreased baking sheets
- 8
Bake for 10 minutes until cookies have spread and are done on outside but still slightly moist inside
- 9
Cool for about one minute on baking sheets before transferring to wire racks
Tips
Use a cookie scoop for uniform sizing and even baking results across all cookies.
Don't overbake - cookies should still look slightly underdone in centers when removed from oven.
Let cookies cool on the baking sheet briefly to prevent breaking when transferring to cooling racks.
Good to Know
Store in airtight container at room temperature for up to one week or freeze for up to 3 months.
Dough can be scooped and frozen on baking sheets, then stored in freezer bags. Bake directly from frozen, adding 1-2 minutes.
Serve at room temperature with cold milk or alongside vanilla ice cream for dessert.
Common Mistakes
Avoid overmixing after adding flour to prevent tough cookies.
Don't overbake or cookies will become hard instead of chewy.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
FAQ
Can I use salted butter instead of unsalted?
Yes, just omit the additional salt from the dry ingredients to prevent oversalting the cookies.
How do I know when the cookies are done?
Cookies should look set around edges but still slightly soft in centers. They'll continue cooking on the hot pan.
Can I freeze the baked cookies?
Yes, freeze completely cooled cookies in airtight containers for up to 3 months. Thaw at room temperature.