Chocolate dipped coconut cookies are amazing for two reasons. First, I love their crisp yet chewy texture and toasty coconut flavor. Mm, I’m feeling some serious Almond Joy vibes y’all. Second, I love how easy they are. Honestly, they’re only six ingredients and that includes salt!
You could serve them exactly as is, but I like to take them one step further and dip them in chocolate because… chocolate is always a good idea in my opinion.
The backstory behind these cookies:
I used to go to this sushi buffet that had the best crunchy coconut cookies. I’ve been dreaming about them since I moved away from the buffet restaurant and have since tried to recreate them on numerous occasions.
These babies are pretty damn close. Jaryd ate them and asked me to put them on the blog. He was like, “You haven’t put them on the blog yet? You definitely need to put these on the blog!”
Like ok ok, don’t rush me!
Ingredients to make coconut cookies:
- unsweetened shredded coconut
- coconut flour
- salt
- coconut oil
- agave nectar
- dark chocolate
How to make these coconut flour cookies:
In a medium bowl, combine the shredded coconut
, coconut flour
, and sea salt. Add the coconut oil
and agave
, and mix everything until it’s combined. Then, form little cookie discs on a lined baking sheet.
Bake for 12 minutes, then let them sit on the baking sheet and let them cool completely before you transfer them to the cooling rack. When they are cool, melt the chocolate
in a microwave for 1.5 minutes, stirring after 1 minute.
Take each cookie and dip it into the chocolate. Place it back on the cooling rack or on parchment paper. I placed mine in the fridge for 5 minutes to expedite the chocolate hardening process 🙂
More cookie recipes to try:
- Chocolate Chip Tahini Cookies
- Chewy White Chocolate Gingersnap Cookies
- Gluten Free Monster Cookies
- Oatmeal Peanut Butter Cookie Bars
- Hot Cocoa Cookies
Recipe
Chocolate Dipped Coconut Cookies
Chocolate Coconut Cookies are chewy, crunchy, toasted coconut cookies that taste like an almond joy! Gluten free made with coconut flour!
Ingredients
- 1 cup unsweetened shredded coconut
- 1/4 cup coconut flour
- 1/2 teaspoon sea salt
- 1/4 cup coconut oil, melted
- 1/4 cup agave nectar (honey or maple syrup also works)
- 2 oz. 60% dark chocolate, melted
Instructions
- Preheat oven to 350F.
- In a medium bowl, combine the coconut shreds, coconut flour, and sea salt.
- Add the coconut oil and agave. Mix everything until it’s combined.
- Then, form little cookie discs on a lined baking sheet.
- Bake for 12 minutes.
- Let them sit on the baking sheet and cool completely before you transfer them to the cooling rack.
- When the cookies are cool, melt the chocolate in the microwave for 1.5 minutes, stirring after 1 minute.
- Take each cookie and dip it into the chocolate. Place it back on the cooling rack or on parchment paper.
- I popped mine in the fridge for 5 minutes to expedite the chocolate hardening process 🙂
Nutrition Info:
- Serving Size: 1 cookie
- Calories: 214
- Sugar: 8.4g
- Sodium: 86mg
- Fat: 16.7g
- Saturated Fat: 14.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14.8g
- Fiber: 4.9g
- Protein: 2.2g
- Cholesterol: 0mg
Enjoy!! xo
O yum! I always love seeing vegan coconut flour recipes 😉 People always use eggs!
Thanks Liz!! It’s one of my favorite combos!! xo
I made these for a cookie exchange at my office and they were a huge hit! Can’t wait to make this again for friends & family (or maybe just for myself 🙂 Thank you for the amazing recipes and inspiration!
ahh I love that!! I need to make these again, I forgot how much I like them!! xo
can you use almond flour?
Hi Lindsey,
Yes, almond flour should work fine! xo
I only got six cookies out of this recipe. They were so wet and greasy… not sure how it went wrong . Are you sure this is the right proportion of flour and coconut shred? I’d like to try again but for the effort would like to at least get half a dozen
Hi Veronica,
So bummed yours didn’t turn out! Yes, the measurements are correct and you should get 9 – 12 cookies. You may be making them too large since you only got six. The balls that you roll should be 1.5 – 2 tablespoons before you flatten them.
As far as the wetness – make sure you are using unsweetened shredded coconut like this one: http://amzn.to/2vZPsZG . It is drier and if you use sweetened, more hydrated ones that are very common, I can imagine it changes the consistency. Another option is chilling it for 30 minutes before you roll it into balls if looks too wet. Hope this helps and that they turn out better for you next time!