Toasted Coconut Cookies

Toasted Coconut Cookies

I really don’t think these toasted coconut cookies could be much simpler! With only a few wholesome ingredients in the base, dates, shredded coconut, vanilla and a sprinkle of salt, the flavor is pure and delicious. All it takes is a couple pulses in the food processor to combine.

Then, a few minutes in the oven brings out a toasted coconut flavor and helps hold them together. Monitor them closely though because the coconut flakes can burn easily.  The first time I made them, I was trying to be uber-efficient per usual, and I switched my laundry while they were in the oven.  Let’s just say they were extra toasty when I came back to the kitchen.  They actually still tasted great, but they didn’t look the prettiest.  I think most people can relate!

Anyway, adding melted chocolate is like spreading the icing on the cake! Or the cocoa on the cookie 🙂 … either way it enhances delight and aesthetics.  My favorite thing about these cookies, however, is that they are the perfect bite size snack, made for eating more than one (wink wink)!

 

 

AuthorLeah ClapperCategory, , DifficultyBeginner

Yields24 Servings
Prep Time10 minsCook Time5 minsTotal Time40 mins

Ingredients

 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

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

 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

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.

Toasted Coconut Cookies



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