Valentine’s Day is right around the corner and these super easy chocolate dipped coconut cookies are perfect for your special someone, friend, or family member. They are chewy, crunchy, toasty, chocolatey, and SO SO delicious. If you are a coconut fan, these cookies are freaking bomb. They kinda have a macaroon flavor/vibe to them. I love the crunchiness and chewiness the coconut adds to the cookies. Not only are they easy and tasty, they look amazing and beautiful too! Also, they are vegan, paleo, dairy-free, and gluten-free. 🙂

Ingredients

1 cup unsweetened shredded coconut
1/4 cup coconut flour
1/4 tsp sea salt
1/4 cup coconut oil, melted
1/4 cup pure maple syrup, room temperature
1/3 cup dark chocolate chips or chunks

Instructions

Preheat the oven to 350 degrees F.
In a medium bowl, combine the shredded coconut, coconut flour, and salt. Stir to combine. Then add the melted coconut oil and maple syrup. Mix everything with a spatula until well combined.
Use a cookie scoop (mine was 1.5 Tbsp) and form dough balls. Place on parchment lined baking sheet. Flatten each dough ball to form little cookie discs.
Bake for 12 minutes or until golden brown.
Let the cookies cool completely on the baking sheet before removing them to a cooling rack.
Once the cookies are cooled, melt the chocolate in the microwave in 30 second intervals. Stir every 30 seconds until melted. This should only take 1-1.5 minutes. Careful not to burn the chocolate.
Dip each cookie in the melted chocolate. Place back on the cooling rack or parchment lined baking sheet. Let the cookies sit until the chocolate hardens/firms up. You can place them in the fridge for 5 minutes to speed up the process too.
Enjoy!
(Recipe adapted from The Toasted Pine Nut)

Servings: 12 cookies

Author: valeria.chao

Chocolate Dipped Coconut Cookies