Chocolate-Dunked Coconut Delights (They're Vegan!)

These tasty bites are naughtier than a gentler treat, but they beat the pants off a pint of Haagen Dazs! And they're particularly great for company — whip up a batch for a fancy tea party with girlfriends or for family coming over to rub your belly.

You'll notice that the recipe calls for whole wheat or white spelt flour. Whole wheat is the kinder option, but spelt makes for a lighter pastry.

Chocolate-Dunked Coconut Delights

Makes 12

Preparation

Preheat the oven to 375°F. Grease a baking sheet with coconut oil and set aside.In a large bowl, combine the dried coconut, flour, and baking powder and mix well.

In a separate bowl, whisk together the syrup, vanilla, 1/4 cup coconut oil, and the banana and coconut extract, if using.

Add the wet ingredients to the dry and gently stir to combine.Using a small ice-cream scooper or large spoon, make bite-size balls of batter and place them on the prepared baking sheet.

Bake for 12 minutes, or until golden brown.

Remove from the oven and allow to cool.

Rest a heatproof bowl on top of a medium-size pot of water (or use a double-boiler, if you have one). Bring the water to a boil, then reduce the heat to a gentle simmer. Add the chocolate chips and the 1 teaspoon coconut oil to the bowl and stir until the chocolate melts and you get a thicky, glossy sauce. After the cookies have cooled, dip them in the sauce and arrange them on a plate.

Give them a couple of minutes so the sauce hardens, then serve. Do your best not to eat them all at once!