Chocolate-Dunked Coconut DelightsPrint
- 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.’