- recipe -

Coconut Bursts

Dark chocolate and toasted coconut come together to create the perfect gluten-free dessert. It also works as a super late-afternoon pick-me-up. You can use any toasted nut in place of the coconut, or combine nuts with the coconut if you like.

Makes about three dozen 

  • 8 oz. bittersweet chocolate (at least 70 percent cacao), chopped
  • 1 cup toasted coconut flakes

Line a baking sheet with waxed paper. Set aside. Place the chocolate in the top half of a double boiler set over boiling water. Heat, stirring frequently, for about five minutes or until the chocolate is almost melted. Remove from the heat and beat until completely melted. Add the coconut and stir to combine. Drop the mixture by the spoonful onto the waxed paper on the prepared baking sheet. Set aside to cool and firm up. When firm, serve immediately or store in an airtight container for up to two weeks.

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