Coconut Macaroon Filled Chocolate Cookies Better Than Mounds
Indulge your sweet tooth with these decadent Coconut Macaroon Filled Chocolate Cookies, a homemade masterpiece that’s “Better Than Mounds”! These cookies feature a rich, fudgy chocolate shell made from cocoa powder and brown sugar, enveloping a luscious, sweetened coconut macaroon center that’s irresistibly creamy. Each bite is a perfect harmony of soft, chewy textures and bold, chocolatey goodness, enhanced with a drizzle of silky melted chocolate. With easy-to-follow steps and a prep time of just 30 minutes, this crowd-pleasing recipe strikes the perfect balance between elegance and simplicity. Perfect for holidays, cookie exchanges, or a treat-yourself moment, these cookies are a must-try for anyone who loves the classic chocolate-coconut flavor pairing.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 0.75 cup Unsweetened cocoa powder
- 1.25 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 1.5 cups Sweetened shredded coconut
- 0.25 cup Sweetened condensed milk
- 0.5 cup Semi-sweet chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a medium-sized bowl, whisk together the cocoa powder, all-purpose flour, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy using a hand or stand mixer, about 2 minutes.
Step 4
Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Ensure everything is combined but do not overmix.
Step 6
In a separate small bowl, combine the shredded coconut and sweetened condensed milk to form a sticky macaroon filling. If the mixture is too runny, let it sit for a few minutes to firm up.
Step 7
Take about 1.5 tablespoons of chocolate dough, roll it into a ball, and flatten it into a disc. Repeat for all the dough.
Step 8
Spoon about 1 teaspoon of the coconut filling into the center of half the chocolate dough discs. Top with another dough disc, carefully sealing the edges to encase the coconut filling. Roll gently to smooth the cookie out and ensure the filling is enclosed.
Step 9
Place the filled cookies onto the prepared baking sheets, leaving about 2 inches of space between cookies.
Step 10
Bake in the preheated oven for 9-11 minutes, or until the cookies look set but still soft in the center. Avoid overbaking.
Step 11
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 12
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-second increments, stirring frequently, until smooth and glossy.
Step 13
Once the cookies are completely cool, drizzle the melted chocolate over the tops or dip the tops of the cookies in the chocolate for extra indulgence.
Step 14
Let the chocolate set at room temperature or place the cookies in the refrigerator for 10 minutes to speed up the process.
Step 15
Serve and enjoy your Coconut Macaroon Filled Chocolate Cookies Better Than Mounds!
Nutrition Facts
| Serving size | (1002.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3933.8 |
| Total Fat 195.6g | 0% |
| Saturated Fat 127.2g | 0% |
| Polyunsaturated Fat 2.2g | |
| Cholesterol 503.7mg | 0% |
| Sodium 1779.9mg | 0% |
| Total Carbohydrate 594.1g | 0% |
| Dietary Fiber 83.0g | 0% |
| Total Sugars 332.4g | |
| Protein 75.2g | 0% |
| Vitamin D 59.8IU | 0% |
| Calcium 645.0mg | 0% |
| Iron 41.1mg | 0% |
| Potassium 3650.3mg | 0% |
Source of Calories