Passing a Plate of Chocolate Coconut Goodness

Let’s talk unsweetened chocolate. Growing up, my mom always had an orange box of Baker’s unsweetened chocolate in the cupboard. It was a crucial ingredient in brownies, cakes, my annual birthday chocolate torte, and my dad’s annual birthday whipped frosting. (I really must make that for you soon.)

But, I rarely see it used in recipes today. Why is that? I really don’t know. I think I’m going to singlehandedly bring it back. Why not? I can either buy expensive, allergy-friendly chocolate, or I can buy cheap dairy-free chocolate that has soy lecithin yuck)  in it, or I can buy unsweetened chocolate and completely control how much sugar gets added. Score!

You see, when I make cookies for other folks, like these I made today, I always use more sugar than if I were baking them for myself. I’m used to bitter chocolate. Other folks generally prefer a bit more sweet.

Today’s cookies are part of the Pass The Plate chain started by BeBetsy. It’s a fundraiser supported by KitchenAid. Each time a blogger makes cookies, blogs it, and passes the cookies and the plate along to another blogger, KitchenAid donates $5 to Susan G. Komen for the Cure®. I got the plate from the creative and fun Johnna, of In Johnna’s Kitchen. She made some totally awesome Sweet Potato Chocolate Chunk cookies. Tough act to follow, but I’m willing to try.

Cook For the Cure Plate

Cook For the Cure Plate

My cookies are going to Jen at So Simple Gluten Free with Jen. You may recognize Jen from her work with the Gluten and Allergen Free Expo, or her So Simple Gluten Free Recipes app. Jen is one busy and talented lady! I hope she enjoys my cookies, and I hope you enjoy the recipe.

Chocolate Coconut Clusters - Cook for the Cure

Chocolate Coconut Clusters – Cook for the Cure

Flourless Chocolate Coconut Clusters

4 ounces unsweetened chocolate
1/4 cup (64 g) almond butter
1/3 cup to 1 cup sugar or palm sugar *
1/4 cup (56 g) coconut oil
1 t. vanilla
1/4 t. salt
2 eggs
1 cup finely shredded unsweetened coconut

Preheat oven to 350°. In a heat-proof bowl, melt the chocolate over a water bath, stirring frequently. When fully melted, remove from heat. With an electric mixer, beat in the almond butter and sugar. Add the coconut oil in chunks, and beat until coconut oil melts into the dough. Add vanilla and salt. Beat in the eggs 1 at a time. The dough will come together and look like frosting. Beat for 2 minutes after the second egg is added. Stir or beat in the coconut.

Using a cookie scoop, drop mounds of dough onto parchment-lined baking sheets. Bake for 12 minutes. Do not over-bake! Cookies will still be soft. Allow to cool for 10 minutes on the cookie sheets, and then slide the parchment off the cookie sheets and allow to cool completely before moving. The cookies will firm as they cool.

*Note: I have used as little as 1/3 cup palm sugar + 10 drops of stevia. If you use the smaller amount of sugar, your cookies will be less chewy and they won’t spread. The larger amount of sugar makes for a cookie with chewy edges and softer interior. If you use palm sugar, it’s helpful to give it a quick whiz in a coffee grinder after measuring.

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6 Responses to Passing a Plate of Chocolate Coconut Goodness

  1. So awesome to follow that plate! Those cookies look delicious! Can’t wait to see what Jen comes up with. :D

  2. Rooted Vegan says:

    Chocolate AND coconut ! Sold!!!

    • Deanna says:

      Judging by your name, you’re vegan, yes? I haven’t tried these with an egg replacement. That was next on my list of things to do. If you get to it first, let me know how it goes!

  3. Denise at BeBetsy says:

    Deanna, thank you so much for your yummy cookies and your efforts on behalf of Cook for the Cure/Pass the Plate! You have just helped raise more money for the Susan G Komen Foundation. A million hugs from Sharon and Denise @BeBetsy.com

  4. Kathryn says:

    I know I commented quickly via facebook but wanted to let you know how much everyone loved these. I did 1/3 sugar and no stevia because we just don’t do things very sweet anymore and I felt I could have even cut it to 1/4. My company was my son’s coconut loving friend and her mom for dinner. I had doubled the recipe and got called out for a game of catch with my little neighbor so I spread the remaining batter in a pan and stuck it in the oven as I pulled out the trays.

    Drop cookies and bar cookies were both wonderful. Coconut girl loved them and so did her mom. Next night our oldest and his wife came to dinner – I held the pan back for that dinner. Again, biggest hit.

    I’ll be making this one again soon. Love the Pass the Plate idea!

    • Deanna says:

      Thanks so much for giving me the full story! I’m happy to hear that you really liked them even with the smaller amount of sugar. Sometimes I think we’re the only freaks that think lightly sweetened things are sweet. :)

      It’s snowy and wet here today, and I have no cookies in the house. I think I’ll be making these again. Maybe I’ll try them in bar form myself this time!

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