Coconut Filled Chocolate Cookies

Determined to create fun cookie flavours, I set out to make a Bounty-inspired recipe. I love the pairing of coconut and chocolate and think Bounties get a bad rap. My first attempt used a coconut ladoo-style filling, but it wasn’t coconutty enough. Then, while melting creamed coconut for dinner, I had a lightbulb moment. The result is a less sweet, more toasty filling that captures the spirit of a Bounty bar. Letting the filling caramelise slightly adds a nice depth, but it’s not essential—just a reassurance if you heat it too much.

Coconut Filled Chocolate Cookies
Coconut Filled Chocolate Cookies

Makes 16

Hands-on Time 20 minutes plus chilling (overnight)

Baking Time 15 minutes

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Ingredients

  • 150g creamed coconut

  • 100ml water

  • 100g icing sugar

  • 150g desiccated coconut

  • 300g unsalted butter (softened)

  • 200g light brown sugar

  • 175g caster sugar

  • 2 tsp vanilla extract

  • 2 large eggs

  • 300g plain flour

  • 100g cocoa powder

  • 1 tsp bicarbonate of soda

  • 1 tsp fine salt

  • 1 tbsp instant coffee powder (fine)

Equipment

  • Saucepan

  • Spatula

  • Baking parchment

  • Freestanding mixer with paddle attachment

  • Baking sheet (ideally aluminium)

  • Knife

  • Wire rack

Method

1. Make the coconut filling

  • Melt the creamed coconut and water in a saucepan over medium heat.

  • Stir in 50g butter, icing sugar, and desiccated coconut until combined.

  • When cool enough to handle, shape the mixture into a 3–4cm wide log on parchment and let cool.

2. Make the cookie dough

  • In a freestanding mixer, beat 250g butter, light brown sugar, and caster sugar for 5 minutes until light and fluffy.

  • Add the vanilla extract and eggs, mixing briefly to combine.

  • Add the flour, cocoa powder, bicarbonate of soda, salt, and instant coffee. Mix until just combined, scraping down the sides with a spatula.

  • Shape the dough into a log, wrap in parchment, and chill for at least 1 hour.

3. Assemble the cookies

  • Slice the coconut filling into 16 discs and the cookie dough into 32 discs.

  • Sandwich each filling disc between two flattened dough discs, sealing the edges and rolling into a ball.

  • Place the balls on a parchment-lined baking sheet and chill overnight.

4. Bake the cookies

  • Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

  • Bake 6–8 cookies at a time, spaced 10cm apart, for 15 minutes.

  • Let the cookies rest for a few minutes on the sheet, then transfer to a wire rack to cool completely.

Enjoy!

Coconut Filled Chocolate Cookies
Coconut Filled Chocolate Cookies