Chewy Chocolate Coconut Cookies

I stumbled upon this chewy chocolate coconut cookie recipe while browsing Healthful Pursuit’s blog. Her version makes 8 cookies. Not too many, right? You could probably control yourself, right?

I don’t know. These are pretty good. They remind me of Girl Scout Samoas, sans the over-sugarified caramel.

The recipe itself is a little high in terms of calories, but the ingredients are so good for you. I don’t think you should feel bad. Indulge yourself in whole foods!


  • 1/2 cup finely shredded coconut
  • 2 T cocoa powder
  • 1 T unpasteurized honey
  • 1/2 egg (mixed) (or flax egg–1.5 t milled flax + water, mixed)
  • pinch of pure vanilla extract, salt, and stevia


-Preheat oven to 350 degrees. Lightly grease a cookie sheet and set aside. Or you can do as I did and use a mini-muffin tin. Let the cookies bake just long enough to form, then remove and gently flatten with your thumb.

-Mix all ingredients well. Spoon out into 2 medium-sized or 4 small cookies.

-Bake for about 7-8 minutes. Remember, the longer you bake, the crispier they’ll be.

-Remove from oven. Let cool a bit and serve.

These cookies taste good hot, right out of the oven or refrigerated.


3 thoughts on “Chewy Chocolate Coconut Cookies

  1. Pingback: Guilt-Free Gingerbread Cookies | Collegiate Culinaire

  2. Pingback: Chewy Vanilla Coconut Cookies | Collegiate Culinaire

  3. Pingback: “Raisin Hell Good” Dark Chocolate Cookies | Collegiate Culinaire

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