For gourmets and cookie enthusiasts, I offer you a new recipe for soft chocolate coconut cookies. Very easy to make, these cookies will appeal to anyone who loves coconut and wants a dairy free cookie. They are super soft and delish’ to enjoy for desert or in the afternoon with a cup of tea or coffee !
Chocolate coconut cookies : the recipe
110g brown muscovado sugar
100g of coconut oil (liquid weighing)
1 tsp of baking soda (or baking powder)
1 tsp of vanilla flavoring
40g of coconut flakes
100g of chocolate
Preheat the oven to 180°C (rotating heat).
Melt the coconut oil and let it cool.
In a salad bowl, put the melted coconut oil, sugars, eggs and vanilla flavoring. Mix with a mixer or wooden spoon. There are going to be some muscovado sugar lumps left, that’s okay.
Mix all the dry ingredients together : flour, coconut flakes and baking soda and always incorporate with a mixer about 1/3 of this dry mixture into the fat mixture (in order to reduce the number and size of the remaining sugar clumps). Finish with a wooden spoon.
Crush the chocolate into more or less large shavings and add them with the nuts to the preparation.
On a square covered with baking paper, form small balls of dough, spacing it several centimeters apart. Flatten them very lightly with a fork.
Bake for 7/8 min. The edges should be just taken and the middle still soft.
Let cool and enjoy these delicious chocolate coconut cookies !
You can store cookies in an airtight container for 5-6 days. But let’s be honest, we devour them much faster than that !
Do not hesitate to tag me on social media if you are baking those cookies !
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