Desserts > Chocolate Desserts > Coconut Desserts

Chocolate Coconut Crackles Recipe

Ingredients with Measurements:
- 1 cup shredded coconut
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt

Special equipment needed:
- Mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper

Step-by-step instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut, powdered sugar, unsweetened cocoa powder, and salt.
3. Add the melted butter and vanilla extract to the bowl and mix until well combined.
4. Using a small cookie scoop or spoon, form the mixture into small balls and place them on the prepared baking sheet.
5. Bake for 12-15 minutes or until the edges are firm and the tops are cracked.
6. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.


Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes approximately 20-24 chocolate coconut crackles

Nutritional information:
Serving size: 1 chocolate coconut crackle
Calories: 90
Total fat: 6g
Saturated fat: 4g
Cholesterol: 10mg
Sodium: 25mg
Total carbohydrates: 10g
Dietary fiber: 1g
Total sugars: 8g
Protein: 1g

Substitutions for ingredients:
- You can use sweetened shredded coconut instead of unsweetened, but reduce the amount of powdered sugar to 3/4 cup.
- If you don't have unsalted butter, you can use salted butter and omit the salt.

Variations:
- Add chopped nuts, such as almonds or pecans, to the mixture for added crunch.
- Use dark chocolate cocoa powder for a richer chocolate flavor.
- Roll the chocolate coconut crackles in powdered sugar or cocoa powder after they have cooled for a different look.

Tips and tricks:
- Make sure the butter is melted and cooled slightly before adding it to the mixture.
- If the mixture is too dry, add a tablespoon of milk or cream to help it come together.
- Store the chocolate coconut crackles in an airtight container at room temperature for up to 5 days.

Storage instructions:
Store the chocolate coconut crackles in an airtight container at room temperature for up to 5 days.

Reheating instructions:
These chocolate coconut crackles are best served at room temperature and do not need to be reheated.

Presentation ideas:
Arrange the chocolate coconut crackles on a platter and dust with powdered sugar or cocoa powder for a festive look.

Garnishes:
Garnish with a sprinkle of shredded coconut or a drizzle of melted chocolate.

Pairings:
Serve these chocolate coconut crackles with a glass of cold milk or a cup of hot cocoa.

Suggested side dishes:
These chocolate coconut crackles make a great dessert on their own, but you could also serve them with a scoop of vanilla ice cream or a dollop of whipped cream.

Troubleshooting advice:
- If the mixture is too wet, add a little more shredded coconut or powdered sugar to help it firm up.
- If the crackles are spreading too much during baking, chill the mixture in the refrigerator for 10-15 minutes before scooping and baking.

Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment before preparing the recipe.

Food history:
Chocolate coconut crackles are a classic cookie recipe that have been around for decades. They are easy to make and always a crowd-pleaser.

Flavor profiles:
These chocolate coconut crackles are rich and chocolatey with a sweet coconut flavor.

Serving suggestions:
Serve these chocolate coconut crackles as a sweet treat after dinner or as a snack with a cup of coffee or tea.

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Taste: Sweet, Chocolaty, Coconutty, Crunchy