Friday, August 22, 2014

Chocolate-Dipped Coconut Cookies (Gluten-Free)

These cookies are great for a snack or for breakfast!  They taste fantastic with coffee or tea and they can be dipped in milk, white or any percentage of dark chocolate (dip them in a 70% dark chocolate for a low-glycemic diet or 85% or higher to suit a Paleo diet).

To Make the Cookies

You need:
  • 2 cups of unsweetened coconut flakes
  • 1/3 cup organic coconut sugar
  • 2 tbsp. melted butter
  • 1 large egg
  1. Melt your butter in a medium bowl.
  2. Toss in the coconut flakes and stir.  Add your sugar and stir.
  3. Finally add the egg and stir until moistened. 
  4. Bake on a parchment-lined cookie sheet for 15 minutes at 350 degrees F until lightly browned (be sure to start watching them at 12 minutes - your oven may be hotter than average).
  5. Let cool completely before dipping.

Chocolate for Dipping:

You need:
  • 12 ounces of either dark (70% or as high as 85%) chocolate, milk chocolate or white chocolate - whatever you prefer. 
  1. Melt and temper your chocolate. Temper it according to the instructions on this page:
  2. Dip each cookie half-way or completely in the chocolate. Let cool on a piece of waxed paper until the chocolate is solid. 
Consume at room temperature, or refrigerated.
You can also freeze these in an airtight container for up to two months.

Dip these cookies in a variety of chocolate types
to satisfy every member of your family!


  1. looks like so yummy...

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