Gluten-Free Chocolate Dipped Coconut Cookies (Print Version)

Chewy coconut meets rich dark chocolate in these easy gluten-free cookies.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups unsweetened shredded coconut (160 g)
02 - 1 cup almond flour (120 g)
03 - 2/3 cup granulated sugar (130 g)
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 2 large eggs
06 - 1 teaspoon pure vanilla extract

→ Chocolate Coating

07 - 7 oz dark chocolate, chopped (at least 60% cocoa)

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, combine shredded coconut, almond flour, granulated sugar, and salt. Mix thoroughly to distribute evenly.
03 - In a separate small bowl, whisk together eggs and vanilla extract until fully incorporated.
04 - Pour wet ingredients into dry mixture. Stir until sticky dough forms and all ingredients are well combined.
05 - Using a tablespoon or small cookie scoop, portion dough into balls. Place on prepared baking sheets 2 inches apart. Gently flatten each ball with fingertips.
06 - Bake for 12-15 minutes until edges turn golden brown. Remove from oven and cool completely on wire rack.
07 - Place chopped dark chocolate in heatproof bowl over simmering water or microwave in short bursts. Stir continuously until completely smooth.
08 - Dip each cooled cookie halfway into melted chocolate. Allow excess to drip off, then return to parchment-lined sheet.
09 - Let chocolate set at room temperature for 30 minutes or refrigerate for 10 minutes until firm.

# Expert Advice:

01 -
  • The coconut stays tender and chewy inside while developing these beautifully golden edges that somehow taste like a vacation
  • They are naturally gluten-free but nobody ever guesses until you tell them, which is the best kind of recipe
02 -
  • Let the cookies cool completely before dipping, otherwise the chocolate will slide right off in a sad melty mess
  • The dough should feel sticky and moist, if it is too crumbly add another egg white
03 -
  • If you only have sweetened coconut, reduce the sugar by 2 to 3 tablespoons to keep them from becoming cloying
  • Room temperature eggs mix more easily and create a smoother dough texture

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