Mini-batch Chocolate Coconut Cookies

5 from 1 vote

Prep Time5

Cook Time15

Course: Breakfast, Dessert, Snack

Keyword: chocolate, coconut, dipped, easy recipes, gluten-free, low sugar, macaroons, plant-based, small-batch, vegan

Servings: cookies

Calories: 143kcal

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

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!

If your shredded coconut is in large flakes you can pulse them in a food processor until they resemble quick oats (small flakes).