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Chewy Coconut Cookies

These lovely chocolate and coconut cookies, made by our contributing chef Kelly Barlow (@EatPrayCook), are gluten free and deliciously coconutty! Made with our coconut flour, coconut syrup, coconut oil, and desiccated coconut plus lots of other healthy goodness, they are rich and chewy and the perfect dessert or sweet snack!
What you’ll need:

For the cookies:
- 50g butter, diced
- 40g ground almonds
- 20g coconut flourAdd to cart
- 2 tablespoons raw honey
- 1 heaped tablespoon cacao
- 2 tablespoons desiccated coconutAdd to cart
- ½ teaspoon bicarbonate soda

For the topping:
- 15g cacao butter
- ½ tablespoon cacao
- ½ tablespoon almond milk
- 1 tablespoon coconut syrupAdd to cart
- pinch of Himalayan pink salt
- ½ teaspoon coconut oilAdd to cart

 
Let’s get started!

1. Start by adding all the ingredients for the cookies into a food processor, and blend until even.
2. Spoon onto some baking paper, and delicately shape into biscuits!
3. Bake for 8 minutes at 180 degrees Celsius (356 degrees Fahrenheit). They should still be a bit springy!
4. Set on a cooling rack.
5. While the cookies cool, melt the cacao butter on low heat in a bowl, over a pan of hot water. (Tip: chopping up the cacao butter will help it melt faster!)
6. Add the remaining ingredients once the cacao butter is melted, and stir together.
7. Drizzle the topping over the cookies and top with more desiccated coconut. Leave to set, and try not to eat them all at once!

See more recipes here!

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