Chocolate Coconut Cookie Thins

⭐️ Why You Should Try It

• Delightfully crispy and delicate. Unlike traditional cookies that tend to be thick and chewy, these are super thin and perfectly crispy. They are so good that they will delight both vegans and non-vegans. It’s no secret that chocolate and coconut are a heavenly combination!
• Nutty, buttery, and chocolatey. These cookie thins have a rich nuttiness thanks to the almond flour and the shredded coconut. It combines beautifully with the thin layer of dark chocolate to create a cookie like no other!
• The perfect tea-time treat. While you can enjoy these cookies for breakfast or as an afternoon pick-me-up snack, they are also great with coffee, tea, or hot chocolate!

📘 What Are Cookie Thins

A cookie thin is a type of cookie that is thinner and crisper than traditional cookies.

This recipe is inspired by a cookie I used to love as a child called “Biarritz” by the brand Delacre. This homemade version tastes even better than the commercial brand in many points: a deeper chocolate flavor, a nuttier coconut aroma, and a more buttery mouthfeel!

🥥 Ingredient Notes

This cookie recipe requires only 8 simple and easy-to-find ingredients. Here is what you will need:

• Almond flour – For a fine texture, use almond flour, not almond meal.
• Butter – Use store-bought or homemade vegan butter. I do not recommend substituting with oil for this recipe.
• Sugar – Preferably granulated white sugar as coconut or brown sugar would brown too much.
• Flour – Use all-purpose flour.
• Aquafaba – Aquafaba is the brine of cooked chickpeas. It’s basically the liquid that comes in a can of cooked chickpeas. It helps bind all of the ingredients together.
• Vanilla extract – Use high-quality vanilla extract for optimal flavor. Looking for a homemade version? Check out our homemade vanilla extract recipe!
• Dark chocolate – To coat one side of the cookies. I went with 50% dark chocolate but you can use a higher percentage if you want a more intense chocolate flavor and less sweetness. Alternatively, you can use vegan milk chocolate.
• Shredded coconut – Any unsweetened shredded coconut will work. The thickness of the shreds may vary depending on the brand you choose. I personally prefer larger shreds for more texture and flavor, but that is up to you.

🥣 How to Make It

1. Make the cookie dough

1. Cream the butter. Add the diced butter to a bowl and cream it using a spoon until soft and fluffy.

2. Add the dry ingredients. Next, add the sugar and almond flour and stir to combine. Add the flour and stir again until incorporated.
3. Add the wet ingredients. Finally, add the aquafaba and the vanilla extract and stir again until it forms a smooth cream. The batter will be very soft, which is normal.

2. Spread on a baking sheet

1. Spoon dollops of the batter. Line a baking sheet with parchment paper and use a spoon to drop small balls of dough onto it, leaving a 2-inch gap between each one, as the cookies will spread.
2. Spread into discs using a spoon. Using a spoon, spread each dough ball into a 1-inch (2.5 cm) disc with a thickness of about 1/4-inch (6 mm). Do not make them thicker otherwise, your cookies won’t be thin enough.

3. Bake

1. Bake until golden brown. Bake the cookies for about 9 minutes or until golden brown on the edges.
2. Let cool completely. Remove the baking sheet from the oven and let the cookies cool for about 10 minutes before removing them from the baking sheet. They will crisp up as they cool.

4. Coat with chocolate and coconut

The final step consists of spreading the dark chocolate and coating it with shredded coconut. To do so:

1. Melt the chocolate. Melt the dark chocolate over a double boiler.
2. Spread on each cookie. Using a spoon, spread a thin layer of melted dark chocolate on the bottom side of a cookie. Try to make the layer of chocolate as thin as possible. Then, transfer the cookie to a plate or baking sheet with the chocolate side facing up.
3. Sprinkle with shredded coconut. Sprinkle the dark chocolate with shredded coconut.
4. Repeat. Repeat with the remaining cookies and let them cool until the chocolate is set.

🍫 Variations

Looking for ways to customize these cookies? Here are a few ideas:

• Incorporate other flavorings: Make these cookies even more festive by adding a pinch of cinnamon or a few drops of orange essence to the batter!
• Use different chocolate: Replace the dark chocolate with milk or white chocolate.
• Add nuts: Not a fan of coconut? Instead of sprinkling with shredded coconut, sprinkle with finely chopped hazelnuts, almonds, or cashews!

🍵 What to Serve It With

You can enjoy these cookie thins as a snack, a topping for dessert, or pair them with matcha latte, coffee, or caramel latte.

💬 FAQ

I hope you will love these chocolate coconut cookie thins as much as we do! They are delicate, full of chocolate and coconut flavor, and so crispy! And if you are looking for more cookie recipes, check out a few of our favorites below.

🍪 More Cookie Recipes

Perfect Vegan Chocolate Chip Cookies

Vegan Shortbread Cookies (5 Flavors)

Chocolate Linzer Cookies (Vegan)

Orange Chocolate Chip Shortbread Cookies (Vegan + GF)

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!