There were so many cookie mishaps in my childhood. One, I nearly used cream cheese instead of butter. You can read about it here.
Two, most of the time I would try to ‘healthify’ these cookies. I would reduce the sugar a lot and then use oil instead of butter (we didn’t buy that much butter and sugar). This ended up in oily lumps that would make me wonder what I did wrong when I ‘followed the instructions exactly.’
These cookies are NOT fat oily lumps that make you want to gag… unless you’re a coconut hater in which then you need to learn how to love coconut!
Chocolate (my fave) + Coconut (also my fave) + Cookies (def my fave) + Pomogranate salt/sugar (hello, fruit!) + Sprinkling (um, yeah!) = these cookies aka, the best cookies I have ever made. (that’s a lot to say considering I’ve made lots of cookies…)
-to make pomegranate salt or sugar, you just juice a bit of a pomegranate and then sprinkle on some salt or sugar.
-Inspired by Top with Cinnamon
Chocolate Dipped Coconut Cookies with Pomegranate Salt/Sugar
- 1 cup shredded unsweetened dried coconut
- 1/2 cup softened butter
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking powder
- 1-2 cups chocolate
- Pomegranate salt or sugar see notes
Put the coconut into a food processor and pulse for about two minutes.
Cream the butter and chopped coconut until fluffy. Add in the sugars, then the eggs one by one. Finally, add in the vanilla.
Mix in the flour and baking powder until no floury patches are left.
Roll into 1/4 inch thick rectangle and cut out 2 - 2 1/2 inch circles.
Place onto a parchment lined baking sheet and bake for 12 minutes in a 350 F preheated oven.
Temper the chocolate, dip in cooled cookies and sprinkle with pomegranate salt or sugar (see notes).