These delightfully crisp and delicate cookies are coated in a rich dark chocolate layer and finished with a generous sprinkle of shredded coconut. With just 8 simple ingredients, these vegan thin cookies are an absolute treat—perfect for enjoying with your favorite hot beverage or gifting during the holidays.
My inspiration for these cookies comes from a childhood favorite—the “Biarritz” biscuits from Delacre. I have fond memories of enjoying their delicate crunch and perfect balance of chocolate and coconut. While I loved them then, this homemade version truly elevates the experience.
What sets these apart is the depth of flavor. The dark chocolate is more intense, the coconut aroma is nuttier and more pronounced, and the overall texture feels more buttery and luxurious. Plus, knowing exactly what goes into them makes them even more satisfying.
⭐️ Why You Should Try It
- Perfectly crispy and delicate: These cookies have a satisfying snap and melt-in-your-mouth texture.
- Only 8 simple ingredients: No complicated or hard-to-find items—just pantry staples.
- Rich chocolate and coconut flavor: The dark chocolate coating and shredded coconut create a deliciously indulgent combination.
- Versatile serving: Perfect as an afternoon snack, a dessert topping, or a homemade holiday gift.
- Vegan and dairy-free: Everyone can enjoy these crispy treats!
📘 What Are Cookie Thins
Cookie thins are a variety of cookie that is noticeably thinner and crispier than traditional, thicker cookies. Their delicate structure allows them to bake evenly, resulting in a light, airy crunch that pairs beautifully with a cup of tea or coffee.
🥥 Ingredient Notes
This recipe calls for just 8 straightforward, easy-to-find ingredients. Here’s what you’ll need:
- Almond flour: Provides a tender, slightly nutty base and helps achieve that delicate texture.
- All-purpose flour: Gives structure and helps bind the dough.
- Vegan butter: Adds richness and a buttery flavor essential for a great cookie.
- Powdered sugar: Dissolves easily for a smooth, fine crumb.
- Cornstarch: Helps create that signature tender, melt-in-your-mouth texture.
- Vanilla extract: Enhances the overall flavor profile.
- Dark chocolate: For the luscious coating—use good quality for the best flavor.
- Shredded coconut: Adds that delightful nutty crunch and visual appeal.
🥣 How to Make It
1. Make the cookie dough
2. Spread on a baking sheet
3. Bake until golden and crispy
4. Coat with chocolate and coconut
The final step involves spreading melted dark chocolate over the cooled cookies and generously topping them with shredded coconut.
📔 Pro Tips for Success
Chill the dough thoroughly.
Refrigerating the dough for at least 30 minutes makes it easier to slice and helps the cookies hold their shape during baking.
Slice evenly.
Aim for uniform thickness (about 1/8 inch) so all cookies bake evenly and become perfectly crispy.
Use high-quality chocolate.
The chocolate coating is a star player here. Choose a good-quality dark chocolate (at least 70% cacao) for the richest flavor.
🍫 Creative Variations
Looking to customize these cookies? Here are a few fun ideas:
- Orange zest twist: Add a teaspoon of orange zest to the dough for a bright, citrusy note.
- White chocolate drizzle: Drizzle melted white chocolate over the dark chocolate coating for a beautiful contrast.
- Toasted coconut: Use toasted shredded coconut for an even deeper, nuttier flavor.
- Sea salt finish: Sprinkle a pinch of flaky sea salt over the chocolate coating for a gourmet sweet-salty combination.
🍵 What to Serve It With
These cookie thins are incredibly versatile. Enjoy them as a simple snack, crumble them over vegan ice cream or pudding, or pair them with your favorite hot beverage. They’re wonderful alongside a matcha latte, a rich coffee, or a spiced caramel latte for a cozy treat.
❄️ Storing
Store your chocolate coconut cookie thins in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze them for up to 3 months—just be sure to separate layers with parchment paper to prevent sticking.
💬 Frequently Asked Questions
Can I make these nut-free?
Unfortunately, these cookies cannot be made nut-free, as almond flour is a key ingredient that provides their signature texture and flavor.
What consistency should the dough be?
The dough should have a consistency similar to cream cheese or hummus—soft, pliable, and easy to shape. It won’t resemble a traditional, stiff cookie dough.
Why are my cookies not crispy?
If your cookies aren’t crispy, they likely weren’t baked long enough or the dough was spread too thick. Make sure to bake them until they’re golden brown around the edges, and slice them thinly for the best crunch.
I truly hope you love these chocolate coconut cookie thins as much as my family and I do. They’re delicate, packed with chocolate and coconut goodness, and wonderfully crispy—the perfect treat for any occasion!
Chocolate Coconut Cookie Thins
Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 cup powdered sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1/2 cup vegan butter, softened
- 1 tsp vanilla extract
- 1 cup dark chocolate chips (or chopped dark chocolate)
- 1/2 cup shredded coconut (unsweetened or sweetened, as preferred)
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the almond flour, all-purpose flour, powdered sugar, cornstarch, and salt.
- Combine wet ingredients: In a large bowl, cream together the softened vegan butter and vanilla extract until smooth and light.
- Form the dough: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. It should have a consistency similar to cream cheese.
- Chill: Shape the dough into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes, or until firm.
- Preheat and slice: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Slice the chilled dough into thin rounds, about 1/8 inch thick, and place them on the prepared baking sheets, leaving a little space between each cookie.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool completely on the baking sheets.
- Coat with chocolate: While the cookies cool, melt the dark chocolate in a heatproof bowl over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
- Decorate: Using a small spatula or knife, spread a thin layer of melted chocolate onto the top of each cooled cookie. Immediately sprinkle with shredded coconut before the chocolate sets.
- Set: Place the coated cookies on a wire rack or parchment paper and allow the chocolate to harden completely at room temperature or in the refrigerator.
Notes
- Chilling: Don’t skip chilling the dough—it’s essential for easy slicing and prevents spreading.
- Thickness: Slice the cookies as evenly as possible to ensure uniform baking and crispiness.
- Storage: Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
