Yields24 ServingsPrep Time10 minsCook Time5 minsTotal Time40 mins
Ingredients
1cupfinely shredded coconut
1cuppitted medjool dates (about 8)
½tspvanilla extract
pinch salt
about 1 tbsp water
1cupchocolate chips
Directions
1
Preheat oven to 325 degrees Fahrenheit. Line a mini muffin tin with baking cups.
2
Combine shredded coconut, dates, vanilla extract, salt, and water in a food processor. Puree until an even mixture forms.
3
Scoop a spoonful into each baking cup and press down firmly with your fingers.
4
Bake for 6-8 minutes. Monitor closely to make sure coconut does not burn.
5
Remove from oven and let cool for about five minutes. Meanwhile, melt 3/4 cup chocolate chips.
6
Pour chocolate on top of coconut, spreading it evenly if necessary.
7
Cover and let harden in the fridge for 10-15 minutes.
8
Remove cupcake liners and lay cookies on a piece of parchment paper, chocolate side down.
9
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!
10
Store in an airtight container.
Ingredients
1cupfinely shredded coconut
1cuppitted medjool dates (about 8)
½tspvanilla extract
pinch salt
about 1 tbsp water
1cupchocolate chips
Directions
1
Preheat oven to 325 degrees Fahrenheit. Line a mini muffin tin with baking cups.
2
Combine shredded coconut, dates, vanilla extract, salt, and water in a food processor. Puree until an even mixture forms.
3
Scoop a spoonful into each baking cup and press down firmly with your fingers.
4
Bake for 6-8 minutes. Monitor closely to make sure coconut does not burn.
5
Remove from oven and let cool for about five minutes. Meanwhile, melt 3/4 cup chocolate chips.
6
Pour chocolate on top of coconut, spreading it evenly if necessary.
7
Cover and let harden in the fridge for 10-15 minutes.
8
Remove cupcake liners and lay cookies on a piece of parchment paper, chocolate side down.
9
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!
