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Chocolate-Coconut Graham Crackers


These sweet and chocolaty cookies are incredibly easy to make.

  • Yield: Makes 24

Source: Everyday Food, March 2007


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


  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. 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. 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 Notes

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

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