Chocolate Coconut Rough Cookies

Soft and fudgy chocolate cookies with coconut, like a chocolate chip cookie meets a classic coconut rough slice.

These Chocolate Coconut Rough Cookies combine everything you love about chocolate chip cookies and old school coconut rough slice in one irresistible treat. Soft, fudgy, and packed with rich cocoa and chewy coconut, they’re finished with a smooth chocolate icing and a sprinkle of coconut for that classic homemade touch. Perfect for afternoon tea, a sweet dessert, or an easy baking project, these chocolate coconut cookies are simple to make and absolutely delicious! Every bite melts in your mouth.

Ingredients

Butter – Melted butter gives the cookies a rich, buttery flavour and helps create that fudgy, chewy texture. Use either unsalted or salted butter, but I prefer salted butter for the best taste. Otherwise if using unsalted butter, add a pich of salt to the mix.

Brown Sugar – Adds moisture, caramel notes, and chewiness. Packed brown sugar is key to keeping the cookies soft and full of flavour.

Egg – Binds everything together and adds richness. A room-temperature egg blends more evenly into the melted butter mixture.

Plain Flour – Provides structure to the cookies. Regular all-purpose flour works best — don’t overmix, or the cookies can turn tough.

Baking Powder – Gives a gentle lift so the cookies stay slightly thick instead of flat or dense.

Cocoa Powder – Adds deep chocolate flavour. Use a good-quality unsweetened cocoa powder for the best colour and taste.

Desiccated Coconut – Brings texture, chewiness, and that signature coconut rough flavour. Finely desiccated coconut works best for even mixing.

Dark Chocolate Chips – Melt slightly as they bake, giving gooey pockets of chocolate in every bite. Use dark or semi-sweet chips for balance.

Cream (or Milk) – Used in the icing as condensed milk — gives smoothness and helps dissolve the sugar for a silky finish.

Butter (for icing) – Adds gloss and richness to the icing, making it spread smoothly.

Cocoa Powder (for icing) – Creates that deep, chocolatey icing layer that ties the cookie and topping together.

Icing Sugar – Thickens the icing and gives it a glossy, professional finish. Always sift it for a smooth result.

Extra Coconut (optional) – Sprinkled on top for decoration adds a little crunch and enhances the coconut aroma.

How to Make Chocolate Coconut Rough Cookies

Step 1 – Mix the wet ingredients:
In a large bowl, whisk together the melted butter and brown sugar until smooth and slightly thickened. Stir in the egg until fully combined and glossy. This forms the base of your cookie dough and helps create that chewy, fudgy texture.

Step 2 – Add the dry ingredients:
Sift in the plain flour, baking powder, and cocoa powder, then add the desiccated coconut. Mix gently until a soft dough forms. The coconut adds texture and flavour, while the cocoa deepens the chocolate taste.

Step 3 – Fold in chocolate chips:
Stir through the dark chocolate chips until evenly distributed. They’ll melt slightly as the cookies bake, creating gooey chocolate pockets in every bite.

Step 4 – Chill and shape:
Chill the dough for 15–20 minutes if you have time — it helps prevent spreading. Scoop out heaped tablespoons of dough, roll into balls, and place them on a lined baking tray, leaving room for spreading. Press each one down slightly.

Step 5 – Bake the cookies:
Bake in a preheated 180°C fan oven for 12–14 minutes, until the edges are just set but the centres still look soft. The cookies will firm up as they cool. Leave them on the tray for a few minutes before transferring to a rack.

Step 6 – Make the icing:
In a small saucepan, heat the cream (or milk) and white sugar over low heat until the sugar dissolves and the mixture thickens slightly. Remove from the heat and stir in the butter and cocoa until smooth. Whisk in sifted icing sugar until thick, glossy, and spreadable.

Step 7 – Ice and finish:
Once the cookies are completely cool, spread a small spoonful of icing over each one. For a classic finish, sprinkle lightly with extra desiccated coconut. Let the icing set before serving — if you can wait that long!

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry spot away from direct sunlight. If it’s warm or humid, you can refrigerate them — just bring them back to room temperature before serving so the icing softens again.

For longer storage, the cookies (without icing) can be frozen for up to 2 months. Place layers between baking paper in an airtight container or freezer bag. Thaw at room temperature, then add the icing once defrosted for the freshest result.

Share Your Chocolate Coconut Rough Cookies!

Made this recipe? I’d love to see your cookies! Share your creation and tag @Sara_elcock on Instagram so others can be inspired too.

Love these Cookies? Share your creations on Instagram, or TikTok and tag me so I can see your delicious results! #OldMateEats