Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate-Coconut Graham Crackers 2.8 (9) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Yield: 24 These sweet and chocolaty cookies are incredibly easy to make. Ingredients ½ cup sweetened shredded coconut 4 ounces semisweet chocolate 6 graham crackers Directions 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. 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. 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. Rate it Print