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Chocolate-Dipped Coconut Cream Cookies

Updated on 5 min read

Quick Description:

These Chocolate-Dipped Coconut Cream Cookies are irresistibly smooth, creamy, and indulgent. Featuring a soft, coconut-centered filling encased in rich dark chocolate, these treats are perfect for a festive dessert or a sweet snack. The contrast between the creamy center and the crisp chocolate exterior makes each bite heavenly.

Servings & Timing

  • Servings: 12-15 cookies
  • Prep Time: 20 minutes
  • Chill Time: 1 hour (for filling to set)
  • Total Time: 1 hour 20 minutes

Ingredients List

  • For the Coconut Cream Filling:
    • 1 ½ cups shredded unsweetened coconut
    • 1 cup powdered sugar
    • ½ cup sweetened condensed milk
    • 1 teaspoon vanilla extract
  • For the Chocolate Coating:
    • 1 ½ cups dark chocolate chips (or milk chocolate, if preferred)
    • 2 tablespoons coconut oil (to help smooth the chocolate coating)
  • Optional Toppings:
    • Coarse sea salt (for sprinkling on top)

Instructions

Step 1: Prepare the Coconut Filling

  1. Combine Coconut and Sugar:
    • In a medium bowl, mix together the shredded coconut and powdered sugar until well combined.
  2. Add Sweetened Condensed Milk and Vanilla:
    • Pour in the sweetened condensed milk and vanilla extract. Stir until everything is well combined and you have a thick, sticky mixture.
  3. Form the Cookie Centers:
    • Line a baking sheet with parchment paper.
    • Take about 1 tablespoon of the coconut mixture and roll it into a ball. Flatten it into a small round disc. Repeat for the rest of the mixture.
  4. Chill the Filling:
    • Place the coconut discs onto the prepared baking sheet and refrigerate them for at least 1 hour, or until firm enough to dip in chocolate.

Step 2: Prepare the Chocolate Coating

  1. Melt the Chocolate:
    • Place the dark chocolate chips and coconut oil into a heatproof bowl.
    • Use a double boiler or microwave to melt the chocolate, stirring every 30 seconds until smooth and glossy.

Step 3: Coat the Coconut Centers

  1. Dip the Coconut Discs:
    • Once the coconut centers have chilled and firmed up, use a fork or toothpick to dip each disc into the melted chocolate.
    • Ensure the entire coconut disc is coated in chocolate, tapping off any excess chocolate.
  2. Return to Baking Sheet:
    • Place each chocolate-dipped coconut disc back onto the parchment-lined baking sheet.
  3. Optional – Add Sea Salt:
    • While the chocolate is still wet, sprinkle a pinch of coarse sea salt on top of each cookie for an added flavor kick.

Step 4: Let the Chocolate Set

  1. Chill to Set:
    • Place the cookies back in the fridge for 30 minutes or until the chocolate has hardened and the cookies are ready to eat.
  2. Serve and Enjoy:
    • Once set, remove the cookies from the parchment paper and serve! These cookies are best enjoyed chilled.

Additional Notes

  • Storage:
    These cookies can be stored in an airtight container in the fridge for up to 1 week. They can also be frozen for up to 3 months. If freezing, place them in a single layer to prevent sticking.
  • Chocolate Options:
    Use milk chocolate or white chocolate if you prefer a sweeter or creamier coating. For a more intense flavor, try using dark chocolate with a higher cocoa percentage.
  • Customization:
    • Add a touch of almond extract or coconut rum for a flavor variation.
    • For added texture, sprinkle some chopped nuts, like almonds or pistachios, on top of the chocolate before it hardens.

Dietary Info

  • Gluten-Free: Yes, these cookies are naturally gluten-free.
  • Dairy-Free Option: Use dairy-free chocolate chips and substitute the sweetened condensed milk with a non-dairy version like coconut milk.
  • Vegan-Friendly: Make sure to use dairy-free chocolate and non-dairy sweetened condensed milk for a vegan-friendly option.

Recipe Variations & Serving Suggestions

  • Minty Coconut: Add a drop of peppermint extract to the coconut mixture for a minty twist.
  • S’mores Version: Add a mini marshmallow to the coconut center before dipping in chocolate.
  • Serve With: A cup of hot cocoa, iced coffee, or a glass of coconut milk makes for the perfect pairing.

Storage & Make-Ahead

  • Storage:
    Store in the fridge in an airtight container for up to 7 days, or freeze for longer storage (up to 3 months).
  • Make-Ahead Tip:
    These cookies can be made ahead of time and stored in the fridge until you’re ready to serve.

FAQs

Q: Can I make the coconut mixture without sweetened condensed milk?
A: Yes! If you want to reduce sugar, you can use a mixture of coconut cream and honey to replace the condensed milk. The texture may vary slightly, but it will still work well.

Q: Can I use a different filling?
A: Absolutely! You can replace the coconut filling with a creamy peanut butter or almond butter filling for a twist on the classic.

Q: Can I make these without refrigeration?
A: While refrigeration helps set the chocolate and filling, you can let the chocolate harden at room temperature if you’re in a hurry. However, the chocolate may not be as firm as when chilled.

Call-to-Action

“Ready for a melt-in-your-mouth treat that’s perfect for the holidays or any time? These Chocolate-Dipped Coconut Cream Cookies will leave everyone asking for more! 💖 Try them out, and don’t forget to tag #CoconutCookieDelight when you share your creations!

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