Chocolate Coconut Cookies Recipe
Introduction
These Chocolate Coconut Cookies are a delightful treat combining the rich sweetness of chocolate with the tropical flavor of coconut. They are no-bake, easy to prepare, and perfect for a quick snack or dessert.
Ingredients
- 4 cups unsweetened shredded coconut
- 1/4 cup sugar
- 1/2 cup coconut milk
- 2 cups chocolate chips
Instructions
- Step 1: Line a large baking tray or platter with parchment paper and set aside.
- Step 2: In a high-speed blender or food processor, add the unsweetened shredded coconut and blend until it reaches a fine consistency. Add sugar and blend for another minute to combine well.
- Step 3: Add the coconut milk and continue blending, scraping down the sides as needed. When a thick dough forms, remove it and place in a large mixing bowl. Lightly wet your hands and shape small balls from the dough. Arrange the balls on the prepared tray and gently press each one into a cookie shape. Freeze the cookies to firm up.
- Step 4: Once the cookies are firm, melt the chocolate chips in a microwave or over a double boiler. Using two forks, dip each cookie into the melted chocolate until fully coated. Place the dipped cookies back on the parchment-lined tray and refrigerate until the chocolate is set and firm.
Tips & Variations
- For a sweeter cookie, increase the sugar slightly or use sweetened shredded coconut.
- Try adding a pinch of sea salt to the chocolate coating for a salted chocolate twist.
- You can substitute semi-sweet chocolate chips with dark or white chocolate to suit your taste.
- If you don’t have coconut milk, full-fat canned cream or almond milk can be used but may alter texture slightly.
Storage
Store the cookies in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a sealed container for up to one month. To enjoy, bring frozen cookies to room temperature or warm slightly before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake these cookies instead of freezing?
These cookies are designed to be no-bake and rely on freezing to set their shape and texture. Baking may dry them out and alter the intended chewy consistency.
What can I use instead of coconut milk?
You can substitute coconut milk with almond milk or full-fat canned cream, but keep in mind this may affect the overall flavor and texture of the cookies.
Print
Chocolate Coconut Cookies Recipe
- Total Time: 45 minutes (including chilling)
- Yield: Approximately 20 cookies 1x
- Diet: Gluten Free
Description
Delight in these rich and naturally sweet Chocolate Coconut Cookies, combining the tropical flavor of shredded coconut with smooth, melted chocolate. These no-bake treats are simple to prepare, relying on a quick blending process and freezing to achieve a perfect chewy texture, ideal for anyone craving a gluten-free, dairy-light dessert.
Ingredients
Cookie Base
- 4 cups unsweetened shredded coconut
- 1/4 cup sugar
- 1/2 cup coconut milk
Topping
- 2 cups chocolate chips
Instructions
- Prepare the Baking Tray: Line a large baking tray or platter with parchment paper and set it aside to prevent the cookies from sticking during freezing.
- Blend the Coconut and Sugar: In a high-speed blender or food processor, add the unsweetened shredded coconut and blend until it reaches a fine, flour-like consistency. Add the sugar and blend for another minute to fully integrate the sweetener.
- Add Coconut Milk and Form Dough: Pour in the coconut milk and continue blending, pausing to scrape down the sides as necessary. Blend until a thick, sticky dough forms. Transfer the dough to a large mixing bowl. With lightly wet hands, form small balls of dough and place them on the lined baking tray. Press each ball into a flat cookie shape. Place the tray in the freezer to firm up the cookies.
- Melt Chocolate and Coat Cookies: Once the cookies have firmed, melt the chocolate chips in a microwave or double boiler until smooth. Using two forks, carefully dip each cookie into the melted chocolate, ensuring full coverage. Allow excess chocolate to drip off before placing the coated cookies back on the parchment paper. Repeat until all cookies are coated.
- Chill to Set: Refrigerate the chocolate-covered cookies until the chocolate is firm and set, about 30 minutes, before serving.
Notes
- Use high-quality unsweetened shredded coconut for best flavor and texture.
- Substitute sugar with a granular sweetener like erythritol for a lower-sugar option.
- Ensure hands are slightly wet when shaping to prevent dough from sticking.
- Chocolate chips can be swapped for dark or semi-sweet varieties depending on preference.
- Store cookies in the refrigerator to maintain freshness and firmness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: chocolate coconut cookies, no bake cookies, gluten free dessert, coconut milk cookies, easy chocolate treats
