Chocolate Coconut Crack Recipe
Kids LOVE this but adults are totally addicted to this stuff as well, so I suggest you make a lot!
Ingredients
- 2 cups large flake coconut
- 2 tbsp. melted coconut oil
- 2 tbsp. pure maple syrup
- 4 tsp. cacao powder
- 2 pinches sea salt
Instructions
- 1
Preheat oven to 300˚F, line a large cookie sheet with parchment paper.
- 2
On the prepared cookie sheet, toss the coconut flakes with the oil, maple syrup, cacao powder and salt.
- 3
Spread the mixture evenly on the sheet.
- 4
Bake for a total of 20-25 minutes, tossing after every 7-8 minutes. Make sure you watch it toward the end, don’t let it burn, it is hard to tell because of the already dark colour. Let it cool, it will crisp up as it cools. Store in an airtight container (you wont need to though, it will get eaten!) Makes 2 cups coconut chips.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make Chocolate Coconut Crack?
This Chocolate Coconut Crack recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 5 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this chocolate coconut crack in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.