How-To with Colleen: Chocolate Coconut Cups
Colleen is our QUEEN of quick and easy desserts. There have been many times, before parties and events here in Wine Country, where we’ve been able to throw together one of her easy dessert cup recipes or dip recipes at the last minute, and they’re always such a huge hit! We can’t get enough of her creativity and adorable personality, and we think you’ll love these delicious Chocolate Coconut Cups just as much as her many other recipes. Enjoy!
Ingredients:
1 ½ C. Unsweetened Coconut, shredded
¼ C. Coconut Oil
2 Tbsp. Pure Maple Syrup
Ghirardelli Dark Melting Chocolate
Directions:
1. Line a mini cupcake tin with liners. In a food processor, mix the coconut, coconut oil, and maple syrup together until the consistency is sticky and dough-like.
2. Press about 1 Tbsp. of the coconut mixture into the bottom of each liner, pressing to stamp it down. (You can also put chocolate on the bottom of the liners first, if you want.) Melt your chocolate and, using a cookie scoop, drizzle on top of the coconut until the liner is mostly full.
3. Sprinkle a little coconut on top, allow to harden at room temperature for 1 hour or in the refrigerator for 30, and serve!
Colleen offers a lot of helpful hints in making these in the below video – we encourage you to watch!
