Chocolate Coconut Cookies with Just 2 Ingredients: Quick and Easy

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Last Updated on January 6, 2019

I try to have these no-bake chocolate coconut cookies always in my fridge as a sweet and clean indulgence right after lunch or dinner, but you guess it… they don't last too long.

Chocolate Coconut Cookies

Most of you know that I love minimalism let it be in art, architecture, fashion or cooking – less for me is more! In this context this simple coconut cookies or should I say truffles recipe is perfect for me: You need just 2 ingredients and a good kitchen machine.

chcocolate coconut bites closeup

How to make chocolate coconut balls quick and easy (Video)

Check out my short video (1:11 min) and learn how easy it is to make these yummy indulgences.
My daughter calls these coconut truffles “Bountifays” because they taste like the “Bounty”
coconut bar you can buy here in Germany and they look a bit like “Toffifays”.

Keep in mind that to maximize the power of your food processor you'll need more desiccated coconuts than you actually need for the recipe.

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Chocolate Coconut Cookies

Delicious no-bake chocolate coconut fat bombs

  • Author: Gabi Rupp
  • Prep Time: 15
  • Total Time: 15
  • Yield: 12 1x
Scale

Ingredients

  • 400 grams (14.11 ounces) desiccated coconut, organic, unsweetened
  • 70 grams (2.5 ounces) dark chocolate (60-70%)

Instructions

First, make the coconut butter

  1. Puree desiccated coconuts in a kitchen machine or blender until you get coconut butter
  2. In my Themomix I start with level 10 for 2:30 minutes, then I check consistency.
  3. I scratch the coconut mix from the sides of my pot and blend for another 2:30 minutes at level 4-5. For best results some machines will need 10 minutes with “cool down” breaks in between, it really depends.
  4. You need just 120 grams (4.3 ounces) of coconut butter for this recipe, put the remaining coconut butter in a jar and store it in your pantry.

Now you are ready to make the cookies

  1. Fill the fluid coconut butter with a little spoon in a silicone pan ( I use one half of a silicone cake pop mold) – fill each mold up only 3/4 in height.
  2. Put your pan for some minutes in your freezer
  3. In the meantime melt your chocolate over hot water.
  4. Take your silicone pan from the freezer and fill the melted chocolate until the edge of each mold.
  5. Put your chocolate coconut truffles in your fridge for a least 1 hour before serving.

Notes

  • Store your coconut butter in a dark place in your pantry until you make the next round of chocolate coconut bites;)

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chocolate coconut truffles

Clean eating treats: The sweetest part of 52 Chef Habits

Did you know that optimizing your snacking and dessert habits for weight management is an integral part of my 52 Chef Habits Ecourse, featuring clean eating treats that contain just a few ingredients? Click here to learn more!

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