Toasted coconut and chocolate cookies

It’s been an ill week in this household – so it’s definitely time for some seriously good treat food. For me there is something utterly divine about the combination of chocolate and coconut. Maybe it arises from the memory of an unforgettable coconut ice cream with chocolate sauce we ate on Caye Caulker in Belize when travelling just after University. Think ice cold bounty bars in a tropical paradise! This is a vegan adaptation of an American classic cookie from Isa Chandra Muskowitz & Terry Hope Romero Vegan Cookies Invade Your Cookie Jar (one tiny alteration as I didn’t have any coconut oil in the cupboard). While not an ice cream, it certainly gives you a coconut and chocolate fix.

Toasted Coconut and Chocolate Cookies (vegan, egg-free, dairy-free, nut-free)

Makes approx. 20

  • 2 cups dessicated coconut
  • 1/3 cup sunflower oil (coconut oil if have it)
  • 3/4 cup soft brown sugar, packed
  • 1/3 cup oat milk
  • 1 tbsp ground flaxseeds (Linusit available from Tesco)
  • 11/2 tsps vanilla extract
  • 1 cup plain flour
  • 1/4 tsp bicarb
  • 1/2 tsp salt
  • 1 cup dark chocolate (Kinnerton is dairy free)

– Preheat the oven to 180 degrees C or gas mark 4

– Line baking sheets

– Toast the coconut in a dry frying pan until golden, stirring all the time

– Mix together the oil, sugar, oat milk, flax seeds and vanilla until smooth

– Sift in the dry ingredients and fold together

– Place 1tbsp scoops on the lined baking sheet, well spaced as they will spread. Using a damp fingertip make a small hole in the middle of each cookie.

– Bake for 8 mins until golden.

– Cool for a few minutes before transferring to a wire rack.

– Melt the chocolate in a bain marie, or a microwave.

– Dip the underside of the cookie in the chocolate, place back on the previously used baking parchment. Drizzle chocolate over the top.