Crunchy Coconut cookies with Chocolate
I had a yearning for Almond Joys, but we seem to be in an Almond Joy shortage in the Midwest lately. I blame Covid. I love coconut. Not love it in that paleo-love-it-because-I-gave-up-everything-delicious way. More like in a sugar and chocolate added way. The exception is the full fat coconut milk. I cannot do the mouth-feel of the heavy fat. Anyway, unsweetened coconut flakes actually make great cookies. they have a bunch of fiber and soak up more liquid than oats. If you want to make a low-carb cookie with minimal flour, coconut is your best bet. Not that these cookies are low-carb. Brown sugar is not low-carb. If only. In a perfect world, there would be Girl Scout Samoa cookies that were somehow low calorie and good. Those do not exist, no matter how many recipes you find on the internet claiming they do. They are all lying liars who lie.
These cookies are not low sugar or low fat, but they do taste great, and they travel really well. They are egg free if that is important to you.
Crunchy Coconut Chocolate Cookies
- 7 oz unsweetened coconut flaked
- 1 cup dark brown sugar
- 1 stick salted butter
- 1/2 teaspoon salt
- 1 1/2 cups white flour
- 1 cup dark chocolate chips
Melt butter. Mix in brown sugar, salt, and coconut. Mix in flour.
Form dough into 24 small balls. Press each ball into a flat circle and place on a parchment paper cover baking sheet.
Bake at 375 degrees F for 18 minutes. You can go to 22 minutes if you like super crunchy cookies.
In a heavy bottomed pan, melt your chocolate chips on low heat and then spread a thin layer of chocolate on each cookie with a pate knife.
Your chocolate layer will likely look nicer and neater since I had children spreading my chocolate. Or even better, use the quick melt chocolate for candy making. Although, I find that kind to be too sweet. Plus, chocolate chips are very firm and I like the cookies to be good for travel. We took these on a 13 hour drive to Mount Rushmore.