Cookie dough. Healthy cookie dough. Free of gluten, dairy, eggs, and refined sugar. Then dipped in melted chocolate. Ummm yes, sign me up. Add fresh coconut into the mix. Now we’re talkin’.
So, I’m totally one of those people who eats normal cookie dough even though it has raw egg in it. Guilty. In fact, I usually eat more cookie dough than actual cookies whenever I bake cookies. Oops! This cookie dough isn’t meant to be baked though. It’s just for eating! And it’s packed with fresh coconut meat, which makes it a delicious tropical treat.
This recipe calls for mature coconut meat (the hard stuff), as opposed to the soft meat from a young coconut. You can either buy whole fresh coconuts and crack them open yourself or you can look for coconut meat chunks in your local grocery store. I can usually find coconut meat chunks in the produce section at Whole Foods. If you’re cracking open your own coconut, make sure to remove all of the brown fibrous shell prior to blending.
Now, time to fulfill your all of your coconut chocolate cookie dough dreams…
- 12 oz fresh coconut meat
- 200 grams blanched almond flour
- 2 Tbsp raw honey
- 2 tsp vanilla extract
- ¾ cup dairy free chocolate chips
- 2 Tbsp dried unsweetened coconut flakes for topping (optional)
- Blend coconut meat in a food processor until you have pieces about the size of quinoa.
- Transfer to a medium bowl.
- Add almond flour, honey, and vanilla to the bowl and mix to combine.
- Press the dough into 30 gram balls, then roll between your hands to even out the edges.
- Refrigerate the balls for about 1 hour. Just long enough for the ball to harden enough to hold a lollipop stick securely. This may take longer than an hour, depending on how cold your fridge is.
- Skewer each ball onto a lollipop stick.
- Melt the chocolate chips.
- Dip and roll each pop to cover with chocolate.
- Sprinkle the tops with coconut flakes if desired.
- Allow the chocolate to harden.
- Serve within a few hours or store in the fridge.
Do you feel like you’re on a tropical island yet?