Irish Cream Chocolate Coconut Cookies are delicious, crunchy, sweet morsels of incredible flavor. Simply marvelous. This recipe was adapted from Pillsbury.
Irish Cream Chocolate Coconut Cookies

Irish Cream Chocolate Coconut Cookies
Prep time
Cook time
Total time
Recipe type: Baked Goods
Cuisine: Irish
Serves: 24 cookies
  • 1 - 16 ounce package Pillsbury sugar cookie dough
  • 3 Cups shredded sweetened coconut, divided
  • 1/2 Cup dark cocoa powder
  • 2 egg whites
  • 1/2 Cup chocolate chips
  • 1/4 Cup Irish Cream liqueur
  • green and white Sixlets (see Notes)
  1. Crumble the sugar cookie dough into a large bowl. Add 1 cup coconut and the cocoa powder. Mix until it is completely mixed in and the dough looks like chocolate sugar cookie dough. Roll into 24 balls.
  2. Dip the cookie dough balls one at a time in the egg whites and roll in the remaining coconut. Place on a baking sheet. Use your thumb to create a well in the center of the cookies. Bake at 350 degrees for 10-12 minutes. Let cool on the baking sheet for 1-2 minutes. Gently press the centers down again with the end of a wooden spoon.
  3. Remove to a wire rack to cool completely.
  4. Bring the Irish cream liqueur to a low boil. Remove from the heat and pour in the chocolate chips. Let the mixture sit for 1-2 minutes. Stir until creamy.
  5. Let cool 5 minutes. Spoon into the cookie wells. Let set and top with candies. Store in a sealed container.
Sixlets are small round candy-coated, chocolate-flavored candy made by Oak Leaf Confections, a Chocolat Frey company based in Toronto, Ontario, Canada. The chocolate centers are made from a mixture of cocoa and carob, giving them a "malted" taste.
You can use green M&M's if you cannot find the Sixlets.


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