Chocolate Coconut Chips

Light crispy coconut chips with an intense dark chocolate flavor. These make for a great oatmeal, cereal or yogurt mix-in or an addictive snack on their own

Course Snack

Cuisine American

Keyword chips, chocolate, cocoa, coconut, vanilla

Prep Time 10

Cook Time 1

Resting Time 2

Total Time 3 10

Servings

Calories 77kcal

Equipment

sauce pan medium
spatula
baking sheet large
parchment paper

Ingredients

160 ml water
120 g sugar
24 g cocoa powder dark
5 ml vanilla bean paste (or vanilla extract)
¼ tsp espresso powder
¼ tsp fine salt
285 g coconut (chipped or large/wide flakes)

Instructions

In a medium sauce pan, combine the water, sugar, cocoa powder, vanilla bean paste, espresso powder and salt. (If you are using vanilla extract, do not add it yet or it will cook off and you will lose most of the flavor).
160 ml water, 120 g sugar, 24 g cocoa powder, 5 ml vanilla bean paste, 1/4 tsp espresso powder, 1/4 tsp fine salt
Stirring constantly over medium heat, bring the mixture to a boil. Cook only until the sugar is fully dissolved and there are no lumps of cocoa remaining.
Remove from the heat and stir in the coconut flakes until completely coated with the chocolate syrup mixture. (If you are using vanilla extract, this is the time to add it) Set aside for about an hour to fully absorb the syrup.
285 g coconut
Preheat your oven to 250° F. Line a large rimmed baking sheet with parchment paper. Using a spatula, spread the chocolate coconut mixture in an even layer over the parchment. You want the coconut flakes separated as much as possible and as close to a single layer as possible.
Place the pan in the oven for about an hour. Stir and further separate the coconut flakes occasionally during the cooking time, maybe once every 20 minutes or so. The coconut will get light, crispy and have a dry matte finish when it is done. This may take longer than an hour depending on the humidity in your kitchen and the initial moisture content of your coconut. When the coconut is done, turn off the oven and leave the pan in the oven to cool for another 1-2 hours.
When the chocolate coconut chips are fully cooled, transfer to an air tight container and store in your pantry.

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