Toasted Coconut Cookies
Ingredients
Directions
Preheat oven to 325 degrees Fahrenheit. Line a mini muffin tin with baking cups. Combine shredded coconut, dates, vanilla extract, salt, and water in a food processor. Puree until an even mixture forms. Scoop a spoonful into each baking cup and press down firmly with your fingers. Bake for 6-8 minutes. Monitor closely to make sure coconut does not burn. Remove from oven and let cool for about five minutes. Meanwhile, melt 3/4 cup chocolate chips. Pour chocolate on top of coconut, spreading it evenly if necessary. Cover and let harden in the fridge for 10-15 minutes. Remove cupcake liners and lay cookies on a piece of parchment paper, chocolate side down. Melt the rest of the chocolate chips and transfer chocolate into a piping bag. Tip: if you do not have a piping bag, cut a small slit in the corner of a Ziploc bag and squeeze. Drizzle chocolate over the coconut cookies. Let harden then enjoy! Store in an airtight container.
Ingredients
Directions
Preheat oven to 325 degrees Fahrenheit. Line a mini muffin tin with baking cups.
Combine shredded coconut, dates, vanilla extract, salt, and water in a food processor. Puree until an even mixture forms.
Scoop a spoonful into each baking cup and press down firmly with your fingers.
Bake for 6-8 minutes. Monitor closely to make sure coconut does not burn.
Remove from oven and let cool for about five minutes. Meanwhile, melt 3/4 cup chocolate chips.
Pour chocolate on top of coconut, spreading it evenly if necessary.
Cover and let harden in the fridge for 10-15 minutes.
Remove cupcake liners and lay cookies on a piece of parchment paper, chocolate side down.
Melt the rest of the chocolate chips and transfer chocolate into a piping bag. Tip: if you do not have a piping bag, cut a small slit in the corner of a Ziploc bag and squeeze. Drizzle chocolate over the coconut cookies. Let harden then enjoy!
Store in an airtight container.
Notes
