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Chocolate and Toasted Coconut Cookies

Chocolate and Toasted Coconut Cookies
Prep Time
20 min
Cook Time
25 min
Yields
24 servings

Coconut cookie is a fabulous substitution for butter or shortening. Make sure the melted chocolate cools fully to room temperature for this recipe or it will liquefy the coconut oil and change the outcome of your cookies.

Courtesy of Kristen Eppich.

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ingredients

1
lb(s) (500 mL) dark chocolate, chopped, divided
1 ¼
cups (310 mL) all-purpose flour
2
Tbsp (30 mL) cocoa powder
1
tsp (5 mL) baking soda
½
tsp (2 mL) salt
½
cup (125 mL) coconut oil
½
cup (125 mL) brown sugar, packed
1
tsp (5 mL) vanilla extract
1
egg
1
cup (250 mL) shredded unsweetened coconut, toasted
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directions

Step 1

Arrange racks in upper and lower thirds of oven. Preheat oven to 325ºF. Line 2 baking sheets with parchment paper.

Step 2

Melt 1 cup (250 mL) chopped chocolate in the microwave or in a heatproof bowl over a pot of gently simmering water. Cool to room temperature.

Step 3

Combine flour with cocoa, baking soda and salt in a medium bowl.

Step 4

Beat coconut oil with the sugar in a large bowl until fluffy.

Step 5

Beat coconut oil with the sugar in a large bowl until fluffy.

Step 6

Stir in the melted chocolate.

Step 7

Beat in the vanilla and the egg. Mix in flour mixture.

Step 8

Stir in remaining chopped chocolate and toasted coconut.

Step 9

Squeeze 2 Tbsp (30 mL) portions of dough into balls, slightly smaller than a golf ball. Place balls on a parchment lined baking sheets. Do not flatten.

Step 10

Bake for 10 minutes then rotate baking sheets.

Step 11

Bake for 10 to 15 more minutes or until the top appears dry and has begun to crack.

Step 12

Remove from oven and transfer to a rack. Allow cookies to cool on the baking sheets for 5 minutes then transfer to a rack to cool fully.

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