Sourdough Chocolate Coconut Cookies
These chocolate coconut cookies are rich and chewy, with a deep chocolate flavor, a hint of sourdough tang, and plenty of coconut throughout! A great use of discard!
If you love rich, chewy cookies with bold flavors and a hint of something unexpected, these sourdough discard chocolate and coconut cookies are for you! Deep chocolatey goodness, plenty of shredded coconut, and a subtle tang from the sourdough discard make these cookies truly special. They’re an easy way to use up extra sourdough starter while creating a treat that feels indulgent, yet effortless.
These cookies have the perfect balance of chewiness and richness, making them ideal for both chocolate lovers and those who enjoy a unique twist on classic flavors. Whether you’re baking for a special occasion, a weekend treat, or just to satisfy your chocolate cravings, this recipe is a must-try!
Why you’ll love this recipe
- Delicious use for sourdough discard – No waste, just flavor!
- Chewy & fudgy texture – The sourdough discard keeps them soft and rich.
- Deep chocolate flavor – Perfectly balanced with the nuttiness of coconut.
- Easy to make – No complicated steps, just mix, scoop, and bake!
Sourdough discard isn’t just about reducing waste—it adds a whole new depth of flavor to baked goods! In these cookies, the discard brings a hint of tanginess, which enhances the deep chocolate notes and complements the natural sweetness of coconut. Plus, it helps create that soft and chewy texture that makes every bite irresistible.
While traditional chocolate cookies can be rich and sweet, the sourdough discard adds a subtle complexity that keeps them from feeling one-note. It’s the secret ingredient that makes these cookies stand out!
How to make these cookies
Here is a brief overview of how to make these cookies. For the full set of directions and ingredient amounts, please make sure you scroll down to the recipe card below.
- Place chocolate chips and the butter in a microwave safe bowl and microwave in 20 second intervals, stirring in between each one, until melted and smooth.
- In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, combine the eggs, sugar, vanilla, and discard and mix until well combined.
- Mix in the melted chocolate mixture.
- Add the flour mixture and stir until just combined.
- Stir in the remaining chocolate chips and part of the coconut.
- Chill the dough for at least 1 hour, or up to 24 hours.
- Preheat the oven to 350 and prepare baking sheets.
- Scoop 2 Tablespoons worth of dough onto the prepared cookie sheet, placing them 2″ apart. Slightly flatten the cookies and sprinkle some of the remaining coconut on top.
- Bake for 11-13 minutes, until the cookies are set on top and starting to turn golden on the edges. When you remove the baking pan from the oven immediately flatten the cookies with the bottom of a glass. Then let the cookies cool completely on the cookie sheet.
Sourdough is better when shared
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Sourdough Chocolate Coconut Cookies
Ingredients
Method
- Place 1 cup chocolate chips and the butter in a microwave safe bowl and microwave in 20 second intervals, stirring in between each one, until melted and smooth.
- In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, combine the brown sugar, discard, eggs, and vanilla, and mix until well combined.
- Mix in the melted chocolate mixture until well combined.
- Add the flour mixture and stir until just mixed in.
- Stir in the remaining 1/2 cup chocolate chips and 3/4 cup of the coconut.
- Chill the dough for at least 1 hour, or up to 24 hours.
- Preheat the oven to 350 and prepare baking sheets.
- Scoop 2 Tablespoons worth of dough onto the prepared cookie sheet, placing them 2″ apart. Slightly flatten the cookies and sprinkle some of the remaining coconut on top.
- Bake for 11-13 minutes, until the cookies are set on top and starting to turn golden on the edges. When you remove the baking pan from the oven immediately flatten the cookies with the bottom of a glass. Then let the cookies cool completely on the cookie sheet.