These Bounty Chocolate & Coconut Cookies are chunky, chocolate packed and laced with delicious coconut! I've added desiccated coconut to the chocolate cookie dough, along with milk chocolate chips and Bounty bars. They're simple and easy to make, and absolute heaven for coconut lovers. If you, or someone you know, likes Bounty bars, they will adore these cookies!
This post may contain affiliate links. I earn from qualifying purchases.
Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
- I prefer to use unsalted butter for this recipe, but you can also use a baking spread. Baking spreads do contain more water, so your cookie dough could be looser.
- I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of light brown soft sugar.
- I used milk chocolate chips in the cookies, you could use dark or white chocolate, or omit them entirely if your prefer.
- You can use any cocoa powder for this recipe, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Bounty Chocolate & Coconut Cookies
To make the cookie dough, mix together the butter, light brown sugar and caster sugar. Then mix in the vanilla extract and egg.
Next, mix in plain flour, cocoa powder, desiccated coconut, salt, bicarbonate of soda and baking powder. Finally, mix in the milk chocolate chips and chopped up Bounty bar.
Roll the dough into balls with your hands, place them onto lined baking trays. Chill for 30 minutes. Then bake them for 12-14 minutes, as soon as you take them out of the oven, push two pieces of Bounty bar into each cookie. Leave to cool.
For the full recipe with measurements, head to the recipe card at the end of this post.
Do you have to chill the cookies before baking them?
I prefer to chill them before baking for thicker cookies. If you're in a rush, you can bake them straight away too.
How do you get perfectly round cookies?
As soon as they come out of the oven get a round cookie cutter, or a glass held upside down, that is larger than the cookies and put it over each cookie. Move it in a circular motion, pressing against the sides of the cookies gently to adjust any irregularities. This is called "scooting" or "hula hooping" the cookies.
How should the cookies be stored and can they be frozen?
You can keep the balls of unbaked cookie dough in the freezer for up to 3 months, and you can bake them straight from frozen whenever you fancy a fresh cookie. The baked cookies will last for 3-4 days in an airtight container in a cool place. You can freeze the baked cookies too, wrap them well or store in a freezer bag for up to 3 months. Put a square of baking paper between each one to stop them from sticking together.
Do you need an electric mixer to make this recipe?
While an electric mixer is helpful in making these cookies and will give the best results, you don't need one to make them. You can absolutely make the cookies by hand with a wooden spoon and some elbow grease. If you have an electric stand mixer, then you can use the paddle attachment to make these cookies.
Can this recipe be made gluten free?
For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please check the labels of everything you use if serving to someone with an allergy or intolerance.
Can this recipe be made dairy free?
For a dairy free version, use a dairy free baking spread instead of butter for the cookies. I recommend the block style ones such as Flora Plant or the Stork Baking Block. You will also need to use a dairy free alternative to Bounty bars, such as Nomo's Coconut Chocolate Bar, Buttermilk's Coconut Choccy Bar or Roobar's Chocolate Covered Coconut Bar. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.
More tips for making the Bounty Chocolate & Coconut Cookies:
- Make sure to leave space between the balls of cookie dough on the baking trays as they will spread when baking, about 2" should ensure they don't stick together. If you make bigger cookies, you will need to leave more space.
- Let the cookies cool on the baking tray for at least 5 minutes (nearer to 10 minutes is ideal) before trying to move them onto a cooling rack. Otherwise they will be too soft and will break or stick to the baking paper.
- This recipe makes 14 good sized cookies, but if you want bigger cookies you could divide the mixture into 12 or less instead.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- Baking trays
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Vanilla extract
- Round cutters
- Stand mixer
- Bounty bars
I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More coconut recipes...
Bounty Chocolate & Coconut Cookies
Ingredients
For the cookies
- 125 g Butter unsalted, softened
- 125 g Caster sugar
- 75 g Light brown soft sugar
- 1 Egg large
- 1 tsp Vanilla extract
- 215 g Plain flour
- 35 g Cocoa powder
- 50 g Desiccated coconut
- ½ tsp Baking powder
- ¼ tsp Bicarbonate of soda
- ¼ tsp Salt
- 100 g Milk chocolate chips
- 175 g Bounty bars Chopped up
For decoration
- 85 g Bounty bars Sliced up
Instructions
- Ideally using a stand mixer with the paddle attachment, mix the butter, caster sugar and light brown soft sugar together until fluffy and paler in colour. This will take 3-5 minutes in an electric mixer (I use speed 3)
- Add the egg and vanilla extract and mix in
- Add the plain flour, cocoa powder, desiccated coconut, baking powder, bicarbonate of soda and salt (you can mix them together in a separate bowl first if you like) and mix them in until just combined
- Then mix in the milk chocolate chips and chopped up Bounty bars briefly, just to evenly distribute them
- Divide the dough into portions, I weighed the dough out to make each cookie an equal size
- Roll the dough portions into balls using your hands, place them on either a lined baking tray, or into a tupperware container lined with baking paper. Chill them in the fridge for 30 minutes
- Meanwhile, pre-heat your oven to 180C Fan/400F/Gas Mark 6
- After the 30 minutes is up and your oven is pre-heated, place the dough balls onto lined baking trays, leaving space (at least 2") between them to spread. If you don't have enough baking trays, keep the dough in the fridge and bake the cookies in batches
- Bake the cookies for 12-14 minutes, remove from the oven and immediately push two slices of Bounty bar gently into each one, then leave to cool on the trays for at least 10 minutes before moving to a cooling rack
- Store leftovers in an airtight container and eat within 3 days
Notes
- Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
- I prefer to use unsalted butter for this recipe, but you can also use a baking spread. Baking spreads do contain more water, so your cookie dough could be looser.
- I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of light brown soft sugar.
- I used milk chocolate chips in the cookies, you could use dark or white chocolate, or omit them entirely if your prefer.
- You can use any cocoa powder for this recipe, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Leave a review & recipe rating