Coconut Cookies
Chewy coconut cookies dipped in rich dark chocolate simple, sweet, and perfectly indulgent!
Equipment
- Mixing bowl
- Spoon or cookie scoop
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Spatula
Ingredients
- 3 cups shredded coconut
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups dark chocolate chips
- 1 tablespoon coconut oil optional, for melting chocolate
Instructions
- Preheat the oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Mix the ingredients: In a bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and salt until the mixture is evenly combined and sticky.
- Shape the cookies: Using a spoon or your hands, shape the mixture into small mounds and place them on the prepared baking sheet.
- Bake the cookies: Bake for 20–25 minutes, or until the edges turn golden brown. Remove and let them cool completely on the pan.
- Melt the chocolate: In a microwave-safe bowl, melt dark chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
- Dip and set: Dip the bottoms of each cooled cookie into the melted chocolate, then place them on parchment paper to set. Optionally, sprinkle extra shredded coconut on top before the chocolate hardens.
Notes
- For smoother dipping, add a little coconut oil to the chocolate.
- Toasting the coconut before mixing adds an extra depth of flavor.