These cookies happened when I got inspired by black & white cookies on the internet. Instead of dealing with white icing (who keeps icing or powder sugar in the house, other than, say, a full time baker?) I decided to use my coconut macaroons as a base and make a really white cookie.
The rich and nutritious coconut flavor and texture was just an added bonus.
The cookies are impossibly easy to make, you just stir a few simple ingredients in a bowl, shape them and bake. Let them cool completely before dipping them in some melted chocolate. Boom, black & white cookies are ready.
Here’s a tip for the melted chocolate and what to do with any leftovers. Put a bunch of chocolate (I prefer Lily’s dark baking bar) or chocolate chips in a glass jar, add your coconut oil (more oil makes the chocolate thinner), melt together in the microwave 30 sec at a time and stir. Eventually you’ll get a glossy, runny chocolate sauce. Use it like you would in this recipe and let the leftover chocolate cool down to room temperature then seal the jar with the lid.
You can now use this chocolate next time you want to cover or dip something else in chocolate! Just microwave 30 sec at a time and stir. I’ve been re-melting chocolate like this for about a decade, it’s amazing. Just make sure not to burn your chocolate (only 30 sec increments!) because once you burn it there’s no going back. I usually don’t even need a second 30 sec increment. You can use this for magic shell on ice cream too! It is honestly the best trick ever.
Try these cookies and let me know what you think!
Based on my mini-batch coconut macaroons.
Mini-batch Chocolate Coconut Cookies
Ingredients
- 1 tbsp coconut oil (15 g) sub (plant) butter
- 1 tbsp maple syrup (21 g)
- 1 tbsp sugar (12 g)
- pinch of salt
- drop of vanilla extract
- 2 tbsp flour (15 g) gf all purpose, almond meal, coconut flour all work
- 1/3 cup shredded coconut, small flakes (30 g) if all you have is large flakes, pulse them in a food processor or chop by hand
Chocolate dip
- 1/4 cup chocolate chips (45 g)
- 1 tsp coconut oil (5 g)
Instructions
- Preheat oven to 325F and line a cookie sheet with parchment.
- In a small bowl add butter, maple syrup, sugar, salt, vanilla, and microwave 20 seconds to melt, stir to combine.
- Add flour and coconut, mix it all up. Make sure all of the batter is wet and you get something that sticks together. You can adjust with a little extra syrup or flour if needed.
- Scoop on a cookie sheet, shape how you like (I used a cookie scoop, and made 4) and bake 12-15 minutes until they're slightly golden.
- Let them cool completely (this is necessary for them to firm up and get all chewy).
- In a small bowl add chocolate and coconut oil. Microwave 30 sec at a time to melt it all together. Dip cooled cookies (there will be chocolate left to use for something else) and refrigerate to set the chocolate. Enjoy!
Notes
- If your shredded coconut is in large flakes you can pulse them in a food processor until they resemble quick oats (small flakes).