Print
This is an overhead image of coconut cookies dipped half in melted chocolate. The cookies are on a white piece of parchment paper.

Chocolate Dipped Coconut Cookies

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22
  • Yield: 12 1x
  • Category: dessert
  • Method: oven
  • Cuisine: cookies
  • Diet: Gluten Free

Description

Chocolate Coconut Cookies are chewy, crunchy, toasted coconut cookies that taste like an almond joy! Gluten free made with coconut flour!


Scale

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

  1. Preheat oven to 350F.
  2. In a medium bowl, combine the coconut shreds, coconut flour, and sea salt.
  3. Add the coconut oil and agave. Mix everything until it’s combined.
  4. Then, form little cookie discs on a lined baking sheet.
  5. Bake for 12 minutes.
  6. Let them sit on the baking sheet and cool completely before you transfer them to the cooling rack.
  7. When the cookies are cool, melt the chocolate in the microwave for 1.5 minutes, stirring after 1 minute.
  8. Take each cookie and dip it into the chocolate. Place it back on the cooling rack or on parchment paper.
  9. I popped mine in the fridge for 5 minutes to expedite the chocolate hardening process 🙂

Nutrition

  • 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

Keywords: coconut cookies, coconut flour cookies,