Active Time
10 MIN
Total Time
30 MIN
Yield
Serves : Makes 24
© Sarah Bolla

How to Make It

Step 1    

Preheat the oven to 350°. Line two large baking sheets with parchment paper and set aside. In a medium bowl, whisk the flour, cocoa powder, baking soda and salt. Add the coconut shavings and 4 ounces of chocolate chunks to the bowl and set aside.

Step 2    

In a large bowl, stir together the coconut oil, brown rice syrup, brown sugar, water and coconut extract until well combined. Add the dry ingredients, and mix until evenly incorporated.

Step 3    

Scoop the dough into balls with a 1 1/2 tablespoon-size cookie scoop. Arrange the scoops of dough onto baking sheets at least 2 inches apart. Top the cookies with the remaining ounce of chocolate chunks and gently press the pieces into place. Bake for about 8 minutes, and until the chocolate chunks have lightly melted. Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

Make Ahead

The cookies will keep covered and stored in an airtight container for up to 3 days.

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