Chocolate-Coconut Graham Crackers
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Everyday Food, March 2007
- Yield Makes 24
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Ingredients
- 1/2 cup sweetened shredded coconut
- 4 ounces semisweet chocolate
- 6 graham crackers
Directions
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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.
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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.
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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.
Cook's Note
Store at room temperature in an airtight container, up to 2 days.
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!