coconut cookies recipe

Coconut Cookies are always a favorite holiday cookie recipe! These Coconut Dream Cookies are filled with mounds of coconut, chocolate, use coconut oil and are a delicious treat for the coconut lover!

Coconut Dream Cookies Recipe

firm coconut oil

sugar

vanilla extract

all-purpose flour

baking powder

Kosher salt

chocolate chips (mini) (or 1/2 cup chocolate chips)

coconut flakes

Preheat oven to 325º F. Line baking sheets with parchment paper or a non-stick baking mat.

Cream together the coconut oil (or shortening) and sugar until light and fluffy with an electric mixer. Mix in the egg and vanilla. In a medium bowl, whisk together the flour, baking powder and salt. Mix into the shortening and sugar mixture. Stir in chocolate chips and coconut flakes.

Drop cookie dough by the tablespoon onto prepared baking sheets, leaving about 1 1/2-inches between each cookie. Bake for 12-15 minutes until the cookies have turned lightly brown and are set. Allow to cool completely. Store in an airtight container.

These dark Chocolate Coconut Macaroons have a rich dark chocolate and coconut flavor. They&#039;re made with unsweetened coconut and almond butter, and without condensed milk or eggs. Plus you can bake or no-bake them - your choice! Healthy, delicious, Gluten-free, Vegan and Paleo.

Chocolate Coconut Macaroons

(92 grams) unsweetened shredded coconut

almond butter

cacao powder

(23 grams) coconut oil

(5 grams) vanilla extract

fine himalayan salt

(69 grams) semisweet mini chocolate chips (or chocolate bar chopped into small pieces)

(100 grams) semisweet mini chocolate chips

Mix all ingredients listed in a large bowl until well combined. But if you live in a warm, humid climate, mix the chcoolate chips into the dough after it&#039;s formed so the chips don&#039;t melt.

Using a 1 1/2 tbsp cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper.

Baking is optional - If you&#039;re baking these, preheat the oven to 350°F and bake for about 10 minutes or until the bottom and edges start to turn darken. Allow them to cool on a wire rack, then refrigerate for 20 minutes to chill. If you&#039;re not baking them, place the baking sheet in the fridge to chill the macaroons for about 20 minutes.

If dipping the macaroons in chocolate, melt chocolate using a double boiler or microwave. Dip the bottoms in the melted chocolate and return to the lined baking sheets, then drizzle some more on top. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.

Optinal  - dipping and drizzling:

https://www.youtube.com/watch?v=OXZ2hbOUo2Q

We’re making the best tasting Chocolate Coconut Macaroons recipe without condensed milk or eggs that is easy and healthy, no bake or bake - your choice! Chewy, moist and full of chocolate chips on the inside and irresistible when dipped in chocolate. This recipe is Gluten-free, Vegan, Keto and Paleo friendly - made with dark chocolate, cocoa powder, chewy coconut flakes and other nutritious ingredients.

📝 Written recipe → https://livinghealthywithchocolate.com/paleo-dark-chocolate-macaroons-egg-dairy-gluten-grain-free/

► Other recipes mentioned in the video:
📝 Flourless Chocolate Chip Cookies → https://livinghealthywithchocolate.com/flourless-chocolate-chip-cookies-gluten-free-paleo/
📝 Vanilla Extract Recipe → https://livinghealthywithchocolate.com/how-to-make-vanilla-extract-and-vanilla-powder/

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🛒 SHOP PRODUCTS + INGREDIENTS USED:
Cookie scoop: https://amzn.to/2JvbOLp
Vegan chocolate chips: https://amzn.to/37ZIsgm
Raw cacao powder: https://www.santabarbarachocolate.com/rainforest-bulk-cocoa-powder/?utm_source=sando&utm_campaign=sando-p7

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The BEST Chocolate Coconut Macaroons you have ever tasted (Easy & Healthy!)

These Pina Colada Cookie Cups have a coconut cookie crust filled with pineapple cheesecake! They're topped with a bit of whipped cream, pineapple and a cherry to turn one of my favorite summer drinks into a delicious dessert!

Pina Colada Cookie Cups

(168 grams) salted butter, room temperature

(207 grams) sugar

egg, room temperature

tsp coconut extract

(260 grams) all-purpose flour

tsp baking soda

cornstarch

(60 milliliters) pineapple juice

oz (339 grams) cream cheese, room temperature

(230 grams) powdered sugar

tbsp crushed pineapple, drained

heavy whipping cream, cold

Pineapple tidbits

Cherries

Spray a cupcake pan with non stick cooking spray. Preheat oven to 350°F (176°C).
2

. To make the cookie dough, cream the butter and sugar together for 3-4 minutes, until light and fluffy.

. Add the egg and coconut extract and beat until well combined.

. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.

. Makes balls of about 2 tbsp of dough. Press cookie dough into the bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.

. Bake for 10-12 minutes, or until edges are just golden.

. Remove from oven and allow to cool mostly in the pans, then remove to a cooling rack. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit while still warm.
8.

Once the cookies have cooled, make the cheesecake filling. Combine the pineapple juice and cornstarch in a small bowl. Microwave in 10 second increments until thickened, about 20-30 seconds. Set aside to cool.
9.

Beat the cream cheese and powdered sugar together until smooth.
10

Add the pineapple juice mixture and crushed pineapple and mix until well combined.
11

Pipe or scoop cheesecake filling into cookie cups.
10

To make the whipped cream, add the heavy whipping cream, powdered sugar and coconut extract to a mixer bowl fitted with the whisk attachment. Whisk on high until it reaches stiff peaks.
12

Pipe whipped cream onto cookie cups, then top with a piece of pineapple and a cherry, if desired. Store in refrigerator.

These Chewy Coconut Bars are so simple, sweet, perfectly chewy and loaded with natural coconut flavor. I love them so much I could eat one every day!

Chewy Coconut Bars

butter

brown sugar

eggs

salt

all purpose flour

coconut

Preheat oven to 350°F. Line a 9&#215;9 baking dish with parchment paper and coat with nonstick spray. Set aside.

In a medium saucepan melt butter over medium-low heat. Once butter is melted, continue cooking until it boils, swirling the pan constantly so the butter doesn&#8217;t burn. Slowly the butter will begin to brown. Once it has reached an amber color remove from the heat and stir in the brown sugar until completely combined. Using a rubber spatula stir in the eggs, vanilla, salt and baking powder.

Next stir in the flour until incorporated and then finally the coconut.

Pour the batter into the prepared pan and bake for 20 minutes. The edges will be golden and the center will be almost set.

Allow the bars to cool completely before cutting into squares.

These were delicious! I scrambled my eggs together before adding them and all I can say is temper your eggs! Mine cooked a little bit as the hot mixture was added. Not enough to change the recipe, but tempering would have prevented this.

This recipe is amazing! I made this but with an extra quarter cup of flour and coconut flakes. I loved them even though I'm not the biggest fan of coconut ♡

Amazing  I added 1and 1/2 cup sugar it came out perfect. Thank you for a lovely recipe.

Crispy on the outside and around the edges, gooey and raw on the inside, even though I baked them an additional 10 minutes.

Ummm. There is no way your picture depicts that you baked these in a square 8x8 or 9x9 pan.  Are you certain this recipe is not for a 9x13?  I also baked 10 minutes longer than stated. Inside was still literally raw, did not harden at all. 

 With the cost of products for baking, can you please state the correct volume of ingredients... Otherwise o it just looks like you are intentionally skewing ingredients/volumes/pan size/bake time just to get comments. Not being rude, just honest.  I sooooo wanted these to be as pictured.

So easy to make and everyone loved them. At first I thought they were undercooked but After an hour in the fridge they were perfect, sweet, chewy and full of coconut. Will definitely make again 

Top 4 coconut cookies recipe recipes from across the web

The most viewed coconut cookies recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Coconut Dream Cookies Recipe

Chocolate Coconut Macaroons

Pina Colada Cookie Cups

Chewy Coconut Bars

Top 4 coconut cookies recipe recipes from across the web

The most viewed coconut cookies recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Dream Cookies Recipe

Chocolate Coconut Macaroons

Pina Colada Cookie Cups

Chewy Coconut Bars

The most viewed coconut cookies recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine