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Toasted Coconut Cookies

Yields24 ServingsPrep Time10 minsCook Time5 minsTotal Time40 mins

 1 cup finely shredded coconut
 1 cup pitted medjool dates (about 8)
 ½ tsp vanilla extract
 pinch salt
 about 1 tbsp water
 1 cup chocolate chips
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.

Nutrition Facts

Serving Size 1 cookie

Servings 24