When I need something sweet that isn't complicated and uses readily available ingredients, I make these cocoa and coconut cookies. The dough is easy to knead, the filling doesn't require any headaches, and shaping them doesn't take much time, especially once you get the hang of cutting and sealing the balls. I usually bake them in the evening and let them cool overnight, but they can also be made easily on a more free afternoon.
Quick Info
Total time: about 1 hour and 40 minutes (includes dough cooling)
Preparation time: 15-20 minutes for the dough, 10-15 minutes for filling/shaping
Baking time: 15 minutes (may vary depending on the oven)
Servings: about 18-22 cookies (depends on the size of the cutouts)
Difficulty: easy
Recipe type: filled cookies, suitable for snacks, coffee, lunchboxes
Ingredients
For the dough:
120 g soft butter
150-200 g flour (start with 150 g and add more if needed)
1 teaspoon baking powder
1 egg yolk
100 g sugar
2 teaspoons cocoa (bitter, unsweetened)
For the filling:
70 g coconut flakes
1 egg white
50 g sugar
Instructions
1. Mix the ingredients for the dough: soft butter, sugar, egg yolk, cocoa, baking powder, and 150 g flour. Knead until a homogeneous, non-sticky dough forms. If it's too soft, sprinkle a little more flour until it no longer sticks to your hands.
2. Wrap the dough in plastic wrap and refrigerate for one hour. This helps it firm up, making it easier to roll out.
3. For the filling, mix the coconut flakes with the sugar and egg white. Let it sit for 10 minutes to hydrate the coconut. This helps the filling hold its shape better.
4. Remove the dough from the fridge and roll it out on a lightly floured surface into a thin sheet (max 5 mm). Use a glass or round cutter (7-8 cm in diameter) to cut out circles.
5. Place a teaspoon of the coconut filling in the center of each circle. Pinch the edges to seal the filling, then gently roll between your palms to form a ball.
6. Place the balls on a baking tray lined with parchment paper. Leave a little space between them, not too much – they don’t rise excessively while baking.
7. Bake in a preheated medium oven (180°C, if you can control the temperature) for about 15 minutes. They should not harden too much – they will still be soft when you take them out, but they will firm up as they cool.
8. Once completely cooled, you can decorate them with a little melted chocolate, if desired.
Why I make this recipe often
It’s made without complicated ingredients or techniques. The cookies hold up well for a few days at room temperature and are also suitable for lunchboxes. I like that they are not overly sweet, and the coconut and cocoa provide a balanced flavor without being heavy.
Tips and variations
Tips
Don’t work with all the dough at once – if it’s warm in the kitchen, keep half in the fridge.
If the dough becomes sticky while shaping, sprinkle a little flour on the surface or your hands.
Don’t leave them in the oven too long – 15 minutes is enough in most ovens to keep them tender.
Substitutions
Butter can be replaced with margarine for a dairy-free version, but the texture will be slightly different.
Brown sugar works, but the cookies will be a little darker and moister.
Variations
You can add a few drops of vanilla or rum essence to the filling if you like a stronger flavor.
If you don’t have cocoa, you can make them with just vanilla in the dough, but they won’t have the same color or taste.
Serving ideas
The cookies are great as a snack with coffee, tea, or even for breakfast with a glass of milk.
They can be packed for a picnic or a long trip – they don’t crumble easily.
Frequently asked questions
How thick should the dough sheet be?
Ideally thin, around 4-5 mm. If it’s too thick, the cookies will have too much dough compared to the filling.
Can the cookies be made without cocoa?
Yes, just omit the cocoa and add a teaspoon of vanilla to the dough for flavor.
How do I know when they are done in the oven?
The cookies should be firm at the edges but still soft to the touch in the center. Don’t bake them too long to avoid them becoming dry.
Can the recipe be doubled?
Yes, the ingredients can be doubled without any issues if you want more cookies or need them for more people.
Nutritional values
Approximately, for one cookie (if 20 pieces come out): about 95-100 kcal, 5 g fat, 12 g carbohydrates, 1.5 g protein. Most of the energy comes from butter, sugar, and coconut. They are more of a sweet snack, not something dietetic, but not too heavy for a normal serving.
Storage and reheating
They keep well for 3-4 days in a sealed container at room temperature. There’s no need to reheat them – they stay soft. If you want to keep them longer, you can freeze them, but the texture won’t be as pleasant after thawing.
Quick Info
Total time: about 1 hour and 40 minutes (includes dough cooling)
Preparation time: 15-20 minutes for the dough, 10-15 minutes for filling/shaping
Baking time: 15 minutes (may vary depending on the oven)
Servings: about 18-22 cookies (depends on the size of the cutouts)
Difficulty: easy
Recipe type: filled cookies, suitable for snacks, coffee, lunchboxes
Ingredients
For the dough:
120 g soft butter
150-200 g flour (start with 150 g and add more if needed)
1 teaspoon baking powder
1 egg yolk
100 g sugar
2 teaspoons cocoa (bitter, unsweetened)
For the filling:
70 g coconut flakes
1 egg white
50 g sugar
Instructions
1. Mix the ingredients for the dough: soft butter, sugar, egg yolk, cocoa, baking powder, and 150 g flour. Knead until a homogeneous, non-sticky dough forms. If it's too soft, sprinkle a little more flour until it no longer sticks to your hands.
2. Wrap the dough in plastic wrap and refrigerate for one hour. This helps it firm up, making it easier to roll out.
3. For the filling, mix the coconut flakes with the sugar and egg white. Let it sit for 10 minutes to hydrate the coconut. This helps the filling hold its shape better.
4. Remove the dough from the fridge and roll it out on a lightly floured surface into a thin sheet (max 5 mm). Use a glass or round cutter (7-8 cm in diameter) to cut out circles.
5. Place a teaspoon of the coconut filling in the center of each circle. Pinch the edges to seal the filling, then gently roll between your palms to form a ball.
6. Place the balls on a baking tray lined with parchment paper. Leave a little space between them, not too much – they don’t rise excessively while baking.
7. Bake in a preheated medium oven (180°C, if you can control the temperature) for about 15 minutes. They should not harden too much – they will still be soft when you take them out, but they will firm up as they cool.
8. Once completely cooled, you can decorate them with a little melted chocolate, if desired.
Why I make this recipe often
It’s made without complicated ingredients or techniques. The cookies hold up well for a few days at room temperature and are also suitable for lunchboxes. I like that they are not overly sweet, and the coconut and cocoa provide a balanced flavor without being heavy.
Tips and variations
Tips
Don’t work with all the dough at once – if it’s warm in the kitchen, keep half in the fridge.
If the dough becomes sticky while shaping, sprinkle a little flour on the surface or your hands.
Don’t leave them in the oven too long – 15 minutes is enough in most ovens to keep them tender.
Substitutions
Butter can be replaced with margarine for a dairy-free version, but the texture will be slightly different.
Brown sugar works, but the cookies will be a little darker and moister.
Variations
You can add a few drops of vanilla or rum essence to the filling if you like a stronger flavor.
If you don’t have cocoa, you can make them with just vanilla in the dough, but they won’t have the same color or taste.
Serving ideas
The cookies are great as a snack with coffee, tea, or even for breakfast with a glass of milk.
They can be packed for a picnic or a long trip – they don’t crumble easily.
Frequently asked questions
How thick should the dough sheet be?
Ideally thin, around 4-5 mm. If it’s too thick, the cookies will have too much dough compared to the filling.
Can the cookies be made without cocoa?
Yes, just omit the cocoa and add a teaspoon of vanilla to the dough for flavor.
How do I know when they are done in the oven?
The cookies should be firm at the edges but still soft to the touch in the center. Don’t bake them too long to avoid them becoming dry.
Can the recipe be doubled?
Yes, the ingredients can be doubled without any issues if you want more cookies or need them for more people.
Nutritional values
Approximately, for one cookie (if 20 pieces come out): about 95-100 kcal, 5 g fat, 12 g carbohydrates, 1.5 g protein. Most of the energy comes from butter, sugar, and coconut. They are more of a sweet snack, not something dietetic, but not too heavy for a normal serving.
Storage and reheating
They keep well for 3-4 days in a sealed container at room temperature. There’s no need to reheat them – they stay soft. If you want to keep them longer, you can freeze them, but the texture won’t be as pleasant after thawing.