Coconut cookies with and without chocolate are delicious, soft, and fragrant sweet treats, truly very tasty and inviting, perfect for any sweet break: for breakfast or to accompany an afternoon tea, but they are also ideal packed as a sweet gift!

They are so tempting just freshly baked, but enriched with dark chocolate they become even more inviting, so much that you can’t stop at one and they quickly disappear.
If you want to prepare them, follow the recipe which is very simple, and you only need three ingredients!

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Difficulty: Easy
Cost: Inexpensive
Preparation time: 15 Minutes
Portions: 18 pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for Coconut Cookies with and without Chocolate

1 3/4 cups Shredded Coconut
1/2 cup Sugar
3 Egg Whites
3 oz Dark Chocolate
to taste Shredded Coconut

Tools

Bowl
1 Piping Bag
1 Star Nozzle

Preparation for Coconut Cookies with and without Chocolate

To prepare the soft coconut cookies, pour the shredded coconut into a bowl, add the granulated sugar, mix, and then add the egg whites.
Mix everything carefully, working until you have a uniform mixture, then transfer it into a piping bag equipped with a 15 mm star nozzle. Use a disposable piping bag, apply some force because compared to coconut flour, shredded coconut is more consistent in flakes.
Squeeze the tufts with a lot of energy onto a baking sheet already lined with parchment paper, spaced apart.
Create about 18 tufts and then bake in a preheated convection oven at 392°F for about 10 minutes or until golden on the surface. Adjust according to your oven’s power, the key is not to let them color too much.
Remove them from the oven and let them cool, meanwhile melt the dark chocolate for 2 minutes in a bowl in the microwave or in a saucepan in a bain-marie.
With a teaspoon, pour some chocolate over some cookies, sprinkle with grated coconut, and let cool and set before serving.
Find more coconut recipes here!