Chocolate Dipped Coconut Cookies (Keto, Paleo, Vegan) PrettyPies.com
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Chocolate Covered Coconut Cookies (Nut-Free, Keto, Paleo, Vegan)

Rich and satisfying chocolate coconut cookies dipped in chocolate -- without the SUGAR. Only 2 grams of carbs each!
Prep Time5 mins
Total Time35 mins
Servings: 8 cookies

Ingredients

  • 3/4 cup shredded unsweetened coconut
  • 1/2 cup roasted pepitas or nut/seed of choice
  • 1/4 cup coconut oil
  • 1 1/2 Tbs cacao to taste
  • l/2 tsp instant espresso mixed w/ 1 Tbs water optional
  • 1 tsp vanilla
  • Pinch of pink salt
  • Pinch of pure stevia powder
  • 1.5 oz dark chocolate chips lily's/sugar-free for keto

Instructions

  • Combine all ingredients (except chocolate) in a food processor and pulse for about 30-60 seconds until finely ground loose dough starts to form. Add a splash of water if it needs help blending.
  • Taste and adjust to your liking with a little more cacao, salt or stevia.
  • Use a small cookie scoop to portion out 8 balls of dough on to a plate lined with parchment paper. Flatten each ball into a cookie shape.
  • Freeze for 30 minutes to set.
  • Melt chocolate in a small bowl using a microwave (30 sec) or double boiler. Dip each cookie in chocolate to coat one side and return to the parchment-lined plate.
    Chocolate Dipped Coconut Cookies (Keto, Paleo, Vegan) PrettyPies.com
  • Pop back in the freezer for a couple of minutes to set, then drizzle on a little more chocolate and garnish with a sprinkle of coconut and sea salt, if you like.
  • ENJOY :)

Notes

Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 
What I used:
Pure stevia here on Amazon
Food processor here on Amazon
Instant Espresso Powder here on Amazon
I used dry roasted pepitas from ALDI, but you can also get them on Amazon or grocery stores
Use sugar-free chocolate such as Lily's for keto. Or make homemade chocolate using cacao butter or coconut oil, cacao powder, stevia, vanilla and salt. I like to add almond butter, too :)
To store: Keep refrigerated for 1-2 weeks or frozen 1-2 months, tightly wrapped.
Macros: 183 cal, 17g fat, 5g carb - 3g fiber = 2g net carbs, 3g protein