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Chocolate-Coconut Graham Crackers

These cookies are incredibly easy to make; toasting the shredded coconut brings out its nutty flavor.

  • yield: Makes 24




  • 1/2 cup sweetened shredded coconut
  • 4 ounces semisweet chocolate
  • 6 graham crackers

Cook's Note

Store at room temperature in an airtight container, up to 2 days.


  1. Step 1

    Preheat oven to 350 degrees. Line a baking sheet with waxed paper; set aside. On a rimmed baking sheet, toast coconut until golden, 6 to 8 minutes.

  2. Step 2

    Meanwhile, place chocolate in a medium bowl set over (not in) a saucepan of simmering water; stir frequently until almost melted. Remove from heat, and stir until completely melted.

  3. Step 3

    One at a time, dip one short end of each cracker into chocolate, coating about half of cracker. Place on prepared baking sheet; sprinkle chocolate with coconut. Refrigerate until chocolate has hardened, about 10 minutes.

Everyday Food, March 2007



Reviews (2)

  • PeggySue2u2 25 Jul, 2014

    I love graham desserts.
    I'm going to make two versions: One like this and the other; dipped in marshmallow creme (or fluff) then; torched/toasted on the other side of the graham. Can't wait to try it. Thanks Martha

  • lmedeiros1980 10 Feb, 2009

    I love this recipe! Not only it is super easy to make, but it also reminds me of a store-bought cookie that I used to eat when I lived overseas as a child. Good memories!