If you are looking for a fun and easy treat this is the perfect coconut "caramel" cookie recipe!
2 cups pitted dates
2 cups unsweetened coconut shreds
1 tsp vanilla
1/2 tsp salt
1 cup chocolate chips
1 tsp coconut oil
Pre-heat oven to 300ºF
Pit the dates and soften in microwave for ~30 sec
Place the shredded coconut on a parchment paper lined baking sheet.
Toast the shredded coconut in the oven for about 2-5 minutes or until browned.
Add dates, toasted coconut, vanilla and salt to a food processor and process until all the ingredients are combined and sticks together.
Form into small disk shapes and place on another piece of parchment paper on a plate or baking sheet.
Use a straw or chop stick to poke a hole in the center of the cookies.
Place the cookies in the freezer to chill while you make the chocolate sauce.
Melt the chocolate and coconut oil in the microwave for about 45 seconds and stir well.
Dip the bottom of the cookie in the chocolate and place on parchment paper. Once all cookies are dips place them in the freezer again.
Add the rest of the chocolate to a baggie and cut a small slice off the corner to drizzle the chocolate over the cookies.
Add flacking sea salt if desired and freeze for another 3 minutes.
Can store cookies in the fridge for up to 1 week, enjoy!
Recipe makes ~20 cookies
Serving size: 2 cookies
Location: Duluth, MN