Ingredients

The following ingredients have 24 Servings
  • 1/2 cup (95g) sugar
  • 3/8 cup (65g) vegan buttery spread
  • 2 TBS unsweetened applesauce
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (40g) unsweetened shredded coconut
  • 1/4 tsp salt
  • 1/2 tsp pure vanilla extract
  • 2/3 cup (50g) unsweetened shredded coconut for rolling
  • 1 1/4 cups (300g) dairy-free chocolate chips

Instruction

  • Mix the sugar and vegan buttery spread together with a hand mixer or in a food processor. Mix in the applesauce.
  • Add in the flour, coconut, salt, and vanilla extract until a dough forms. Shape it into a large mound and refrigerate the dough for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone mats.
  • Pour 2/3 cup of shredded coconut in a small bowl. Form a 1-inch ball of dough, and roll it in the coconut. Flatten the cookie out a little on a baking sheet, and make a thumb imprint in the center of the cookie. You are going to fill chocolate in that imprint later.
  • Bake for about 10 to 12 minutes, or until the edges of the cookies turn a little golden brown. Some of the imprints may lose a little bit of shape during the baking process, but that's okay. Let the cookies cool while you prepare the chocolate filling.
  • In a microwave-safe bowl, melt the chocolate chips. Microwave it for a minute, and continue microwaving at 10 to 15 second increments until all the chocolate chips are glossy. They don't need to be completely melted. Stir the glossy chips to get a smooth pool of liquid chocolate.
  • Fill the center of each cookie with chocolate. I filled some with strawberry jam and drizzled chocolate over a few cookies for some extra fun. The chocolate will harden when it cools.
  • Store them at room temperature in an airtight container. Enjoy!