Chocolate-Dipped Coconut Drop Cookies

Coconut Cookies

 

What could possibly be better than a cookie that’s almost 70% coconut, then dipped in chocolate?  I, personally, can’t think of much else that would be better.  Given all the health benefits of coconut oil, dare I suggest that this cookie can be easily justified as the next miracle ‘health food’?  Well, maybe I shan’t go quite that far, but it just might be the most delicious cookie you’ll ever eat!

Vegan Chocolate-Dipped Coconut Drop Cookies Recipe

¾  cup unsweetened shredded coconut

¾ cup unsweetened coconut flakes

1 cup white whole wheat flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup coconut sugar

1/3 cup coconut nectar

1/4 cup coconut oil

 

10 oz. bag vegan chocolate chips or dark chocolate bar

1 tablespoon coconut oil or Earth Balance

 

  1. Preheat oven to 350 degrees.
  2. Line a large baking sheet with parchment paper.
  3. In a dry skillet over medium heat, add coconut and stir constantly until flakes are golden brown. Toast the shredded coconut and coconut flakes separately as the shredded coconut will toast more quickly than the flakes.  Set aside in a large bowl, and allow to cool completely.
  4. Once coconut has cooled, whisk in flour, baking powder, and salt.
  5. In a medium bowl, combine sugar, nectar/agave syrup, and coconut oil/margarine and mix well.
  6. Add wet mixture into the dry mixture. Mix until just combined, being careful not to over-beat.
  7. Using a 3-ounce ice cream scoop, scoop ten (10) rounds of cookie dough.  Please them on the parchment-lined cookie sheet at least 1-1/2 inches apart.
  8. With damp (not wet) fingers, press cookie rounds down slightly to even the tops as they will not spread out much while baking.
  9. Bake for 10 to 12 minutes, until barely browned around the edges and no longer shiny on top.
  10. Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  11. In a double boiler, melt the chocolate and coconut oil/Earth Balance.  Dip the bottoms of the cookies in the melted chocolate and set on a parchment-line cookie sheet and refrigerate 10-15 minutes to allow the chocolate to set.  (You could also dip half the cookie in the chocolate to give the cookie a black-and-white cookie effect.)
  12. Enjoy!

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