These healthy chocolate flavored coconut cookies are very crispy. They are just 3 ingredients and easy to make. They don’t require any flour, eggs, refined sugar, or butter. They can be made ahead of time and store well.
These cookies are full of chocolate and coconut flavor and are also super crunchy and crispy. They can be enjoyed on their own as a snack or dessert or can also be paired with your breakfast.
Ingredients
- Unsweetened Shredded Coconut
- Unsweetened Cocoa Powder
- Maple Syrup
Shredded Coconut: These cookies are made with unsweetened shredded coconut. Make sure to use unsweetened and also make sure to use shredded. I don’t recommend coconut that is so finely shredded that it is almost like a flour.
Cocoa Powder: You will need unsweetened cocoa powder. I used dutch process cocoa because I think it adds a richer chocolate flavor and color.
Maple Syrup: The cookies are naturally sweetened with maple syrup. Maple syrup also acts as a binding agent.
How to Make Crispy Chocolate Coconut Cookies
- The coconut and cocoa are first mixed together until evenly mixed. The syrup is then mixed in.
- Use a 1 tablespoon cookie scoop to scoop and pack the coconut mixture. Release it onto your prepared baking sheet.
- Use the back of a metal spoon to flatten the coconut mixture into the shape of a thin round disk, about 1/4 inch thick.
- The cookies are then baked for about 11 minutes or until done. Let the cookies cool fully on the cookie sheet. They will crisp up as they cool.
Cookie Texture and Sweetness
These cookies have a very crispy texture. They are similar to granola made only with coconut. They have a nice rich cocoa flavor. The cookies are only lightly sweetened. They are meant to be only lightly sweet as these are supposed to be healthy cookies.
More Coconut Cookie Recipes
- 2 Ingredient Crispy Coconut Cookies
- 3 Ingredient No Bake Coconut Cookies
- 3 Ingredient Coconut Oatmeal Cookies
3 Ingredient Crispy Chocolate Coconut Cookies
Ingredients
- 1 cup (84 g) unsweetened shredded coconut see note
- 1 tbsp (8 g) unsweetened dutch process cocoa powder
- 1/4 cup (2 fl oz/59 ml) maple syrup
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add coconut and cocoa powder to a large mixing bowl. Mix with a spatula for about 20-30 seconds or until the cocoa powder is evenly mixed in with the coconut.
- Drizzle the maple syrup across. Mix with your spatula until the coconut shreds are evenly coated in syrup and start to clump together.
- Using a 1 tbsp cookie scoop, pack 1 tbsp of coconut mixture into your cookie scoop. Release onto your prepared baking sheet. The mixture will be loose and not fully hold together. Use the back of a metal spoon to press and shape the mixture until it becomes a thin round disk (about 1/4 inch thick; try not to make any thicker than that). Repeat with remaining mixture, spacing each about 1 inch apart. If your mixture is too sticky and you are having difficulty shaping, you can lightly wet the back of the spoon with water before using it to press.
- Bake the cookies for about 12 minutes. It is a little difficult to see when the cookies are done, but the surface of the cookies should turn a slightly lighter shade of brown.
- Remove cookies from oven but don't attempt to move them from the baking sheet until they are fully cooled and set. They will not yet be crispy when they first come out of the oven. Once they are cooled, the cookies will be fully set and crispy. The best way to remove them is to peel them off the parchment paper or silicone mat instead of using a spatula. Once cookies are ready, enjoy right away or store them in an airtight container. Do not leave them unsealed too long because they will absorb moisture from the air and turn soft and sticky.
Notes
- These cookies need to be made with unsweetened shredded coconut. Shredded coconut can differ in size. I don't recommend the superfinely shredded ones that look like they are almost like flour and would be good when you want a smooth baked good. You want shreds with a little bit thickness so that they crisp up better. My favorite brand to use is Whole Foods 365 Coconut Shreds. I don't recommend Let's Do Organic brand because that brand makes their shredded coconut very finely shredded.
- Please note these are not meant to be super sweet cookies. If you like your cookies very sweet I don't recommend making these. The flavor of these cookies will be like dark chocolate or semisweet chocolate. If you find these types of chocolate too bitter then these cookies are probably not the right cookies for you to try.
- It can be a little tricky to determine when the cookies are done. You should see the surface of the cookies change slightly in color to a lighter brown showing the coconut is fully toasted. If you remove the cookies and let them fully cool and they are not crispy, you can always stick them back in the oven for a few more minutes. Be careful to watch the edges and make sure they don't turn too dark which would be a sign that the cookies are overbaked.
- These cookies are made with pure maple syrup. We don't recommend using honey because the cookies will not crisp up as much. The recipe does work with some sugar-free maple flavored syrups.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
