If you’re in the mood for some crunchy coconut and some fabulous chocolate, this is the cookie you’ve been waiting for. The recipe is easy, but the result is fancy—it’s too bad you’re not going to share these!
For the Cookies:
2 TBLSP bittersweet chocolate chips (at least 60% cocoa)
1 TBLSP coconut sugar (or fine granulated sugar)
1 TBLSP non-dairy milk (I like almond, but coconut would be very good)
Splash of vanilla extract
A pinch of sea salt
1 cup unsweetened shredded coconut
For the Chocolate Filling:
1 ½ TBLSP bittersweet chocolate chips (at least 60% cocoa)
¾ teaspoon coconut oil
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a double boiler, melt the chocolate with the sugar, milk, vanilla, and salt. Stir it constantly until it’s fully melted and combined. Don’t dump the pan in the sink, though, because you’re going to want it in a minute.
- Remove the bowl from the heat and stir in the shredded coconut. Let it sit for about 5 minutes to gather all its coconutty goodness and to better facilitate holding together.
- Scoop up a very full TBLSP of the dough and roll it between your hands to form a 1-inch ball. Place the ball on the prepared baking sheet and repeat with the rest of the dough, placing them about 1-inch apart. You should have three or four cookies.
- With your thumb, a finger, or the back of a spoon, make an indentation in the top of each doughball.
- Bake for 12-14 minutes, rotating the pan 160 degrees about halfway through.
- Let them cool on the baking sheet, perhaps re-pressing the indentations to make sure they’re feeling receptive.
- While the cookies are baking, melt the filling ingredients together in the double boiler. Stir it well so that it’s very smooth and silky.
- When the cookies are cool, fill the indentations with the melted chocolate mixture. I use a small spoon, but maybe you’re an accurate pourer.
- Let them sit at room temperature until firm, or place in the refrigerator for a few minutes, if you really can’t stand the wait.
- Fill the bottoms of the indentations with chocolate, layer in a little apricot or raspberry jam, and put some more chocolate on the top. Mmmmm.