Chocolate coconut caramel cookies

This Passover, tell those manufactured macaroons to move over and make room for these delicious Chocolate Coconut Caramel Cookies! These treats feature a chewy coconut cookie filled with creamy date caramel, coated in rich melted chocolate, making them the perfect indulgence to satisfy your sweet tooth.

To make them, simply toast coconut flakes, blend with soaked dates for the cookie dough, create date caramel to dip the cookies, and freeze until firm. Then coat with melted chocolate for that perfect crunchy chocolate shell. These cookies are perfect for any time of day when you need a little indulgence, and they can be kept in the freezer for a refreshing twist.

These cookies are not only Passover-friendly but also gluten-free and vegan, making them an ideal treat for anyone with dietary restrictions. Enjoy them as a sweet and satisfying dessert, snack, or pick-me-up during the holiday season.

Ingredients:

• 1 cup shredded coconut

• 1.5 cups dates, pitted and soaked in hot water for 10 minutes

• 1/4 cup water

• 1/4 cup almond milk

• 1 tbsp coconut oil

• 1 tsp vanilla extract

• 1/4 tsp salt

• 1/4 cup chocolate chips

• 1 tsp coconut oil

Instructions:

1. Preheat the oven to 350°F (180°C). Spread the shredded coconut on a baking sheet and toast for 5-7 minutes, stirring occasionally, until golden brown. Remove from the oven and let cool.

2. Drain the soaked dates and add 1 cup of them to a blender along with the toasted coconut. Blend until the mixture is finely chopped and begins to stick together. Add a little water if needed.

3. Form the mixture into 1-2 inch balls and flatten into cookie shapes. Place the cookies on a baking sheet lined with parchment paper.

4. To make the date caramel, add the remaining soaked dates, almond milk, coconut oil, vanilla extract, and salt to a blender. Blend until the mixture is smooth and creamy. Add water as needed to thin out.

5. Dip each cookie into the date caramel and place on the baking sheet. Freeze the cookies for at least 1 hour, or until firm.

6. In a small bowl, microwave the chocolate chips and coconut oil in 20-second intervals until melted, stirring in between.

7. Dip each cookie into the melted chocolate and place back on the baking sheet. Freeze the cookies for an additional 10 minutes, or until the chocolate is firm.

8. Serve and enjoy your delicious Coconut Date Cookies with Date Caramel and Chocolate Drizzle!