Chocolate-Coconut Graham Crackers

9 Ratings
  • 5 0
  • 4 2
  • 3 4
  • 2 2
  • 1 1

These sweet and chocolaty cookies are incredibly easy to make.

Everyday Food, March 2007

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes 24
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Ingredients

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.

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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.

  • 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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Reviews (2)

9 Ratings
  • 5 0
  • 4 2
  • 3 4
  • 2 2
  • 1 1
Martha Stewart Member
07/25/2014
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
Martha Stewart Member
02/10/2009
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!
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