Every evening post dinner, my family craves something sweet. On some days we indulge in lip-smacking desserts like cakes, macaroons, puddings, tarts and so much more! On other, we have to make do with some chocolate or ice-cream. I suppose this is the case with most of households. Your meal isn’t complete without something sweet, am I right? The only trick to follow is to not look at the weighing scale in the morning!
One ingredient that has recently become my absolute favourite is coconut. Ever since I tasted coconut ice-cream, I’ve become a fan. I’ve always enjoyed liked eating the raw part of a coconut or even sip on its sweet water, but the discovery of it being a hero in so much more than ice-creams and ladoos has bowled me over. This combined with chocolate is, of course, a sure-shot hit. And now, I’m dancing with joy. Presenting to you 5 gorgeous-looking and even better-tasting coconut-chocolate desserts, that taste even better than they look!
PS: Use fresh coconut instead of scrapings from the market. Trust me, it tastes way better! Breaking it down might be a little trick, but it’s totally worth it!
1. Crispy Coconut Chocolate Snaps
These adorable cookies will have your heart instantly. Too many C’s happening here, but these crispy, crunchy snaps definitely make for a tasty snack!
Ingredients:
- 2 cups sweetened shredded coconut
- ½ cup sugar or Splenda
- 2 large egg whites
- Pinch of salt
- ¼ cup semisweet chocolate chips
Directions:
- Preheat the oven to 325F/160C and line two baking sheets with parchment or silicone.
- Place the coconut, sugar, egg whites, and salt in a medium bowl and mix well. Using a 6cm (2½ inch) round cookie cutter as a mould, press 1 tablespoon of the coconut mixture into the cookie cutter, then gently lift the cutter away. Repeat, leaving at least an inch of space between each cookie.
- Bake for 16-18 minutes until the edges are golden brown and crispy. Allow to cool on the baking sheets.
- Once the cookies are completely cool, melt the chocolate chips by placing them in a small dish and microwaving on medium in 30 second bursts until smooth. Lightly drizzle the melted chocolate over each cookie. Allow the chocolate to set for at least 2 hours.
2. Chocolate Sandwich Biscuits
Store these biscuits in your workplace or take them on the road with you, they will never disappoint. Only way to describe them? Heaven on a plate!
Ingredients:
- 100g butter, softened
- 1/2 cup treacle sugar
- 1/2 tsp vanilla extract
- 3/4 cup flour
- 1/4 cup desiccated coconut
- 1/4 tsp baking powder
- pinch of salt
- 3 tbsp cocoa
- 80g dark chocolate
Directions:
- Preheat your oven to 180°C and line a baking tray with baking paper.
- Cream the butter and treacle sugar together until combined. Mix in the vanilla extract. Add the flour, coconut, baking powder, salt and cocoa, and mix until everything has combined and you have a soft dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Roll small balls of the dough, about the size of a large marble, and arrange them on the tray. Press each ball down lightly to make little discs that are roughly 5mm thick. Bake for 12 minutes until it starts to crack a little on top. Transfer to a wire rack and leave to cool completely.
- Melt the dark chocolate in a small bowl. Sandwich two cooled cookies together with a teaspoon of melted chocolate. Leave to set. Store the cookies in an airtight container.
3. Sugar Free Butter Cup
This is for those who have to watch their sweet intake. Apart from looking so good, it certainly is one of the best desserts made out of coconut. Plus, for added flavour, it has almonds that are healthy and tasty!
- 1/2 vanilla, fresh bean pod
- 1/4 cup unsweetened coconut, shredded
- 5 tbsp raw cacao powder
- 1 cup coconut oil
- 1.5 cups coconut butter
- 1.5 cups raw cacao butter (white)
- 1 cup almond butter
- Sea salt
- 12-24 paper cup liners
- 1 tbsp hemp seeds (optional)
- 1 tbsp spirulina (optional)
Directions:
- Line muffin tins with paper liners. Depending on size, you can get 12-24 cups out of this recipe, so line more than you anticipate.
- In a saucepan or double broiler, melt coconut oil and coconut butter. Add in the vanilla bean. When melted, transfer slowly into paper liners, one spoon at a time. Usually one heaping tablespoon will suffice.
- When cups are filled, place in fridge for 1 hour or freezer for 30 minutes. When the base appears hard/firm to the touch, smear a nice dollop of almond butter evenly over the top. Sprinkle with shredded coconut.
- In a saucepan or double broiler, melt cacao butter with raw cacao powder at a low temperature. If wanted to add hemp or spirulina (super foods), add in with this mixture. Do the same thing as the coconut butter mixture with the melted cacao. Use one heaping tablespoon at a time and cover the almond butter completely.
- Sprinkle sea salt on top of each cup. Place in fridge for 1 hour or until firm.
- Take off paper liners and keep in an airtight container in the fridge for up to 2 weeks or in the freezer for longer.
4. Coconut penny toffees
An upgrade from your regular eclairs, these toffees will melt in your mouth in seconds, giving you a beautiful after taste. You can turn these into chocolate lollies by simply using sticks.
Ingredients:
- 50 g unsalted butter, (cold)
- 25 g unsweetened desiccated coconut
- 250 g caster sugar
- 1 tablespoon glucose
Directions:
- Line a baking sheet with baking paper and have it standing by alongside a large basin of iced water. Cube up the butter. Lightly toast the coconut until golden.
- Put the sugar and glucose in a medium-sized heavy-based pan with 2 tablespoons of water. Pop in a sugar thermometer and heat gently over a medium heat, until the sugar has melted and begins to caramelise.
- Once it reaches 150ºC, remove from the heat and quickly set it in the basin of iced water to halt the process. Immediately remove and whisk in the butter until incorporated. If it begins to separate, place back on the heat, and continue to whisk and emulsify.
- Using 2 tablespoons, drop spoonfuls of the toffee onto the lined tray. Sprinkle immediately with the desiccated coconut. To make lollipops, press the sticks into the toffee now, almost all the way across the discs, so that they hold in place.
- Set aside to cool and harden. Store between sheets of grease proof paper or cellophane in a sealed container and eat within 10 days.
5. Chocolate Coconut Balls
Of course this recipe has to be here! Inspired by the traditional ladoos, chocolate balls dusted with coconut is the go-to dessert when you aren’t in the mood to make something elaborate. Simple, no-bake method that will give you this dish in minutes!
Ingredients:
- ½ cup (110g) butter, room temperature
- 1 cup (200g) sugar
- 3 cups rolled oats
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa
- 2 tablespoons cold strong coffee
- ½ – ⅔ cup coconut flakes or sprinkles
Directions:
- In a bowl, mix together butter, sugar and oats.
- Stir in cocoa and vanilla extract. Add the cold coffee.
- Roll the mixture into small balls and coat them in the shredded coconut flakes or sprinkles.
- Refrigerate for few hours or eat right away. Enjoy!