Chocolate-Dunked Coconut Delights

5.0 (1 reviews)

Chocolate-Dunked Coconut Delights



  • 1 cup shredded dried coconut
  • 1 cup whole-wheat pastry flour or white spelt flour
  • 1 tsp. baking powder
  • 1/4 cup maple syrup
  • 1 tsp. alcohol-free vanilla extract
  • 1/4 cup + 1 tsp. coconut oil, at room temperature
  • 1/4 cup mashed banana (optional)
  • 1 tsp. coconut extract (optional)
  • 1/4 cup vegan dark chocolate chips (SunSpire makes a great healthy version that’s sweetened with grains. If you can’t find them, ask your grocer to carry them.)


  • Preheat the oven to 375°F. Grease a baking sheet with coconut oil and set aside.
  • In a large bowl, combine the dried coconut, flour, and baking powder and mix well. In a separate bowl, whisk together the syrup, vanilla, and 1/4 cup of the coconut oil as well as the banana and coconut extract, if using. Add the wet ingredients to the dry and gently stir to combine.
  • Using a small ice-cream scooper or large spoon, make bite-size balls of batter and place on the prepared baking sheet. Bake for 12 minutes, or until golden brown. Remove from the oven and allow to cool.
  • Rest a heatproof bowl on top of a medium-size pot of water (or use a double-boiler, if you have one). Bring the water to a boil, then reduce the heat to a gentle simmer. Add the chocolate chips and the remaining coconut oil to the bowl and stir until the chocolate melts and you get a thick, glossy sauce.
  • After the cookies have cooled, dip in the sauce and arrange on a plate. Allow the sauce to cool for a few minutes and harden, then serve. Do your best not to eat all the cookies at once!

Adapted from Alicia Silverstone’s book ‘The Kind Mama.’

Rated 5.0/5 based on 1 reviews

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 Ingrid E. Newkirk

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