Description

Light, crisp coconut cookies dipped in smooth chocolate, offering a delicate texture and balanced sweetness that’s perfect for an elegant yet easy homemade treat.

Ingredients

150 g (1 cup + 1 tablespoon) all-purpose flour

115 g (1/2 cup) unsalted butter, room temperature

1 large egg, room temperature

50 g (1/4 cup) granulated sugar

85 g (1 cup) unsweetened shredded coconut

135 g (3/4 cup) semisweet chocolate, coarsely chopped

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Instructions

In a large bowl, beat the butter and sugar together for about 3 minutes until soft and creamy, scraping down the sides as needed.
Add the egg and mix until fully incorporated.
Gradually add the flour and mix just until combined.
Stir in the shredded coconut until evenly distributed.
Divide the dough in half, flatten each portion, wrap, and refrigerate for 30 minutes.
Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
Lightly flour a work surface, roll the dough thin, cut out shapes, and place them on the prepared baking sheets.
Bake for about 8 minutes, until the edges are lightly golden.
Allow cookies to cool completely.
Melt the chopped chocolate using a bain marie, stirring until smooth.
Dip half of each cookie into the melted chocolate, let excess drip off, and place on parchment paper.
Chill briefly until the chocolate is fully set.

Notes

Chilling the dough helps the cookies keep their shape.

Unsweetened coconut provides better balance, but sweetened can be used with reduced sugar.

Cookies can be enjoyed plain without chocolate dipping.

Uncoated cookies freeze well and can be dipped after thawing.

Nutrition

Serving Size: 1 cookie
Calories: 95
Sugar: 5g
Sodium: 35mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg