Coconut Chocolate Washboard Cookies

Hello friends!

If I could turn back time, I’d transport back to the nostalgic feel and flavors of my grandmother’s coconut washboard cookies. We all have special, nostalgia-inducing treats from childhood that we still crave as adults.  For me, the snack cabinet at Grandma’s house was always full of Coconut Washboards cookies.  What’s yours?

These simple yet delicious cookies have been around for ages, resembling the look and shape of old washboards.  I changed the flavor profile by adding chocolate to this classic cookie, adding to the taste and texture.  I used a fork to create the” washboard” ridges that stripe the top of each cookie, hence the name. These are crisp, rich, lightly sweetened with coconut flavors and chocolate. Just perfection! Enjoy with a  big glass of milk, dipping into a bowl of ice cream or keeping company with coffee or tea.

If I could turn back time…

Meet ya in the kitchen!

For the Cookie:

2 1/4 cups flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/3 cup cocoa powder

3-4 tablespoons boiling water

1 stick butter, softened

1 cup brown sugar

1 egg

2 tablespoons coconut milk or milk

2 teaspoons vanilla

1 1/2 cup sweetened shredded coconut

granulated sugar


Blooming the chocolate- In a medium bowl, whisk together the cocoa powder and the boiling water until smooth.  Allow cooling to room temperature.

Whisk flour, baking soda, baking powder, salt, and spices together in a bowl.  Using a stand mixer fitted with a paddle beat the butter,  bloomed cocoa, and sugar on medium speed until pale and fluffy, about  4-5 minutes.  Add the egg, vanilla, and coconut milk and beat until well combined.  Reduce speed to low, add flour mixture and shredded coconut and mix until just incorporated.

Transfer the dough to a sheet of parchment paper, using your floured hands, roll dough into a 15-inch log.  Flatten the sides and top to measure 3″ by 1-inch.  Wrap log tightly in the parchment paper and refrigerate until firm, at least 45 minutes or up to 2 days.



Adjust the oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees.  Line 2 baking sheet with parchment paper.



Sliced chilled dough into 1/4 inch-thick rectangles, using a pizza cutter or sharp knife, and space them 1 inch apart on prepared cookie sheets.  Using a floured fork, make crosswise indentations in the dough slices.   Sprinkle with granulated sugar and bake until toasty brown 15-18 minutes, switching and rotating sheets half-way through baking.  Let cookies on sheet for 10 minutes, then transfer cookies and cool completely.

Bake some love!

Thanks for stopping by.









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