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Toasted Coconut and Dark Chocolate Dipped Espresso Cookies



  • 1 cup chocolate chips
  • 2 tablespoons water
  • 1 tablespoon coconut oil
  • 1 1/2 teaspoons espresso powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/4 cup plus 2 tablespoons whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate (chopped)
  • 12 cups flaked coconut (350 F for 10 min, toasted)
  • 1 cup dark chocolate + 1 teaspoon coconut oil (melted together)


  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a Silpat baking sheet and set aside.
  2. In a medium bowl, combine the chocolate chips, water, and coconut oil. Microwave for 1 minute to 1 min 30 seconds, or until mixture is melted together. Watch carefully to ensure that the mixture does not burn. Remove from microwave.
  3. Mix in espresso powder, baking powder, baking soda, apple cider vinegar, vanilla, salt and whole wheat flour. Mix until thoroughly combined. If the mixture seems to start to solidify or seize, add a tablespoon of water to loosen. Stir in chopped dark chocolate. Freeze dough for 20-30 minutes, or until solid.
  4. Scoop cookie dough out into tablespoon sized balls and place on cookie sheet, spacing about 1 inch apart. Bake for 8-10 minutes. Cookies will be soft when removed from oven, but will become crispy as they cool.
  5. While cookies are cooling, toast flaked coconut in a 350 degree oven for 8-10 minutes. Keep an eye on the coconut, it can burn easily! Remove from oven.
  6. Melt together the 1 cup dark chocolate and 1 teaspoon coconut oil in microwave for 1 minute, or until melted.
  7. To prepare cookies: After baked cookies are cooled, dip cookies in the melted dark chocolate and sprinkle with coconut flakes. Allow to set in fridge or freezer until solid.
  8. Makes about a dozen cookies. Store in a sealed container at room temperature or in the freezer, depending on preference.