Chocolate Chunk Coconut Cookies

Grain Free, Gluten Free + Sweetened with Honey 

As we’re anxiously awaiting the biggest snow storm of the year, I wanted to have a few things prepared for the next few days. We made sure to have extra eggs and plenty of fruit and veggies to go around, but I couldn’t help but feel like something was missing. I was going through the list of snow storm necessities, “Chips and salsa? Check. Popcorn? Check. Cookies? No check, not even a little check!” I realized we were completely unprepared for what’s to come. How could we make it through a northeast Ohio snowstorm without cookies?!

The first thing to comes to mind when I think “snow storm” is Sno Balls, like the really synthetic ball of coconut you can find at any gas station. If you’ve never had a Sno Ball, they are petite creme-filled cakes, covered with marshmallow frosting and covered in coconut flakes. Though they sound fancy, I can only imagine the amount of additives, chemicals and preservatives hiding within those perfectly shaped bundles of sweetness. I haven’t had a Sno Ball in years, maybe even a whole decade, as I’ve matured onto bigger and better coconut chocolate desserts - only kidding, I just really can’t imagine the amount of additives, chemicals and preservatives hiding within those round bundles of sweetness.

Traditional coconut macaroons with a swirl of dark chocolate happen to be one of my favorite cookies of all time. You can’t go wrong with sweet fresh coconut and a hint dark chocolate, the flavors just compliment each other perfectly. Like I said, I’ve matured. The macaroon (different from their French counterpart, “macaron”) is a small biscuit style of cookie, typically made with almond flour, coconut and sugar. They are light in texture and subtly sweet in flavor; two things that I favor very highly when it comes to dessert. Some macaroon recipes call for a chocolate base, chocolate drizzle or simply a smudge of chocolate right on top. And this, this is my favorite way to enjoy a tradition macaroon - cue the flashback to my sixth grade Sno Ball eating days.

So, just to recap: snow storm = snow ball fight = Sno Balls (the gas station pastry) = chocolate coconut = my favorite flavor combo = macaroons! That’s what goes on in my head. I think I can relate any situation, or turn any situation, into a recipe or reason to eat. Is it a blessing or a curse? Anyways, I made these Chocolate Chunk Coconut Cookies and they are everything I could’ve wanted from a healthy coconut chocolate cookie. They are light and sweet with a strong coconut flavor, and made with natural and pure ingredients. Everything that you want from a coconut cookie (or Sno Ball) and nothing that you don’t. I hope you love this recipe as much as we do!

Chocolate Chunk Coconut Cookies



·     1 cup coconut flour

·     ½ cup coconut, unsweetened 

·     ½ cup butter, melted

·     2 eggs

·     ½ cup honey

·     1 tbsp. vanilla extract

·     ½ tbsp. sea salt 

·     Dark chocolate, unsweetened or +70% cocoa 


Preheat the oven to 350°F and line a baking sheet with parchment paper

In a large mixing bowl, combine the coconut flour, dehydrated coconut and sea salt. Set aside.

In a separate bowl, carefully melt the butter. Once the butter has melted, let it cool for a few minutes before adding in the eggs. Whisk in the eggs, honey, and vanilla extract until smooth. Pour the liquid ingredients into the dry and fold together. 

 Chop one bar of unsweetened bakers chocolate, or one bar of dark chocolate, into small chunks. You can also use chocolate chips or chunks! Fold the chocolate into the cookie dough, making sure not to over mix; chunks and ribbons should be visible. 

 Using a cookie scoop or a spoon, roll the dough into a large ball and flatten with your hands. Place the cookies on to a baking sheet and bake at 350°Ffor 12-15 minutes.