Chocolate Coconut Cookies

Delicious no-bake chocolate coconut fat bombs


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


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.


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