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Chocolate Coconut Scones

by Emily on January 15, 2013

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Hi there! This is Emily from Jelly Toast here to share with you some incredibly addictive Chocolate Coconut Scones. These scones are packed with sweet coconut and dark chocolate then topped with a coconut glaze and a sprinkle of toasted coconut.

Besides being mouthwateringly good, these fit perfectly into my goals for the New Year. After years of cold cereal, I am attempting to kick my breakfasts up a notch in flavor, but also eat a bit more mindfully than I did over the holidays.

Cliché, I know, but it’s true. I need to be better because frankly, I don’t want to have to go buy all new jeans in a month. Luckily, these decadent coconut scones have only 3 Tablespoons of butter in them, and are made with white whole wheat flour. So, while this is not a recipe for a salad, you can feel a little less guilty about eating something that tastes like a Mounds candy bar for breakfast.

I was inspired to make this chocolate and coconut studded breakfast treat by one of my all-time favorite desserts: chocolate dipped coconut macaroons. When I was little, my dad would frequently commute up to Ann Arbor and at the end of the day would return home bearing a giant white bakery box full of baseball sized coconut macaroons dipped in deep, dark chocolate. They were my absolute favorite and now I can never see or eat a coconut macaroon without thinking about the ones that my dad brought home.

I wanted these scones to be very reminiscent of those childhood macaroons, so I started with my favorite light chocolate chip scone recipe and packed it full of coconut goodness: Coconut milk, sweet coconut, a coconut glaze and toasted coconut. The results were incredible and my family inhaled every single one. I am just glad that I bought two cans of coconut milk, so I will be making these again very soon. My breakfast has never tasted so sweet.

Enjoy!

[pinit]

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Chocolate Coconut Scones

January 15th, 2013

Yield: 12 scones

Ingredients:

For the Scones

3/4 cup light coconut milk
1 egg
1/4 cup sugar
2 teaspoons vanilla
1 cup all purpose flour
1 cup white whole wheat flour
1 tablespoons baking powder
1/2 teaspoon salt
3 Tablespoons unsalted butter, very cold and cut into small pieces
3/4 cup mini chocolate chips
1/2 cup of sweetened flake coconut
2 Tablespoon light coconut milk (for brushing on top before baking)

For the Glaze

1 cup powdered sugar
2 (plus a few drops more if needed) tablespoons light coconut milk
1/4 cup coconut, toasted
2 Tablespoons mini chocolate chips (optional)

Directions:

For the Scones

1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper and set aside.
2. In a medium bowl, mix together coconut milk, egg, sugar and vanilla. Set aside.
3. In a large bowl, whisk together both flours, baking powder and salt. Using a pastry blender, cut the cold butter into the dry ingredients until it is the size of small peas and evenly incorporated. Work quickly so the butter does not soften too much.
4. Gently mix the wet ingredients into the dry ingredients using a wooden spoon. Carefully fold in coconut and chocolate chips.
5. On a floured surface using floured hands, knead the dough 4-5 times. Dough will be quite sticky, so sprinkle on more flour as needed.
6. Place the dough on the prepared baking sheet and form into a 8-9 inch disc, about 3/4 inch thick. Use a knife and cut the disc into 12 wedges (like a pizza) leaving the pieces in place.
7. Brush the entire round of scones with the 2 Tablespoons of coconut milk.
8. Bake scones for 18-20 minutes or until slightly golden brown. Remove scones and all them to cool on the pan.

For the Glaze

1. While scones are cooling mix the glaze: In a wide shallow bowl, mix together powdered sugar and 2 Tablespoons of coconut milk until the glaze is a nice pourable consistency, but not overly runny.
2. Add a few more drops of coconut milk as need to achieve the desired consistency.
3. Take a cooled scone, flip it over and dip the top into the bowl of glaze.
4. Alternately, you can pour glaze over the tops of the scones.
5. Sprinkle wet glaze with toasted coconut and mini chocolate chips, if using.
6. Serve!

Notes:

Scones are best the day of, but I have found they keep pretty well for two days in an air tight container. Reheat for about 10 seconds in the microwave for a warm treat.

Recipe adapted from SkinnyTaste

About Emily

Emily is the cook, baker, photographer and rambler behind the blog, Jelly Toast. Aside from taking photos of everything she eats, her days are spent being a short order cook, story teller, tea party guest and giver-of-snuggles to her two kiddos. She has not yet mastered the clean-as-you-go cooking style, but has high hopes for the future.


{ 33 comments… read them below or add one }

Bellenza Bistro January 15, 2013 at 9:40 am

These look absolutely delicious…hearty and healthy!

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Lindsay January 15, 2013 at 11:02 am

Sounds tasty! Quick question on the coconut milk: Is this canned coconut milk (Asian foods aisle) or refrigerated coconut milk (dairy case)?

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Emily January 15, 2013 at 12:27 pm

Hi Lindsay!
I used the canned lite coconut milk that you can find near the Asian Food in my regular grocery store. The refrigerated coconut milk might work as well, but I’ve never tried it with this recipe, so I can’t be sure.

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Katrina @ Warm Vanilla Sugar January 15, 2013 at 11:10 am

I love the look of these! What a treat!

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Emily January 15, 2013 at 12:28 pm

Thanks so much, Katrina!

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sara January 15, 2013 at 11:39 am

Love these scones…they look really beautiful and so delicious! :) Mmmm, coconut and chocolate is such a great combo…

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Emily January 15, 2013 at 12:29 pm

I feel the same way, Sara. I am a total sucker for coconut and chocolate together. Thanks for taking the time to say hi!

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Amanda January 15, 2013 at 11:47 am

Oh yum. Delish!!

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Megan January 15, 2013 at 12:39 pm

Wow! Those look so delicious! I am usually not a fan of coconut but with the combo of that and chocolate together sound like it would be amazing! I really like chocolate chip scones so I think that I would like these ones as well. This recipe also makes a lot of wedges, in little time! They seem simple enough to make with pretty basic ingredients, the only hard thing to get may be the coconut ingredients, but I’m sure you could find them somewhere in the supermarket. They definitely look worth trying.

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Julie January 15, 2013 at 1:36 pm

Oh My! Three of my favorite food items in one recipe. I can’t wait to try these.

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Cookbook Queen January 15, 2013 at 5:32 pm

I am not usually a very scone-ey person, but these are converting me. I neeeeeed them!!

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tracy {pale yellow} January 15, 2013 at 6:11 pm

Mounds bar for breakfast? I’m in! These scones look delightful.

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Katie | The Hill Country Cook January 15, 2013 at 11:14 pm

Oh MY god, chocolate, coconut, AND not terrible for me? If these throw me into my fat pants, I’ma write you a mean email! Just kidding, I don’t even know HOW to write mean emails. I can’t wait to try them. And, I like your goals.

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Emily January 18, 2013 at 10:02 pm

Ha! I promise I will not intentionally throw you into your fat pants (no one wants that). Keep me updated ;) Thanks for taking the time to comment!

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Bintu@recipesfromapantry.com January 16, 2013 at 4:30 am

Hi Emily,
Chocolate and coconut in one. Heaven. Do you know if these would freeze?
Thanks.

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Emily January 18, 2013 at 10:03 pm

You know, I can’t say. I’ve never frozen them, but it would definitely be worth a try. I would just suggest wrapping them very well before freezing them.
If you try it, let me know how they turn out! Thanks so much for taking the time to comment!

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Sandy January 16, 2013 at 6:05 pm

Is it really a Tablespoon of Baking powder? I made them and they are delicious but they taste salty…

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Emily January 18, 2013 at 10:07 pm

Yes, it is really a tablespoon of baking powder. I haven’t found that they taste overly salty, but my suggestion would be to decrease the actual salt in the recipe down to 1/4 teaspoon or eliminate it if the saltiness is a concern. I hope that helps!
Thanks so much for taking the time to comment :)

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Megan @ Country Cleaver January 16, 2013 at 11:12 pm

I adore chocolate dipped coconut macaroons – and if its combined with carbs in scone form – I’m a total goner!! These are just stunningly gorg!

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Emily January 24, 2013 at 4:29 pm

Thanks so much, Megan!

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Becca - Cookie Jar Treats January 17, 2013 at 7:12 am

These do look really good. :) I’m a sometimes-fan of coconut, but I’m willing to try these. :)

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Aya B. January 17, 2013 at 12:30 pm

I love scones
and having multiple recipes for them is such a pleasure for me

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Megan January 19, 2013 at 5:05 pm

OMG, these are amazing!!! I brought them to a friends house and everyone loved them. I made them even lighter by using unsweetened coconut. I guess you could cut the glaze out too to make them even lighter too. Great recipe! Thank you.

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Emily January 24, 2013 at 4:31 pm

That’s great, Megan! I’m so glad they went over well. I’ll have to try them next time with the unsweetened coconut, that’s a great idea!
Thanks so much for taking the time to comment :)

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kate @framedcooks January 20, 2013 at 4:02 pm

If I thought I loved scones before, I don’t know if I’m going to be to stop myself from dancing around my kitchen when coconut and chocolate are part of the picture. Oh my goodness.

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Loretta | A Finn In The Kitchen January 21, 2013 at 4:20 pm

Now you just added another delicious-looking recipe to my never-ending list! These look incredibly awesome and your photography is phenomenal!

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Emily January 24, 2013 at 4:32 pm

Thanks so much, Loretta! I’m glad you like them. They are seriously one of my faves :)

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Holly Waterfall January 28, 2013 at 8:11 pm

oh my… Pinning and these will be HAPPENING SOON! Chocolate + Coconut are my 2 favs

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Julianne February 2, 2013 at 6:23 pm

I made these as a vegan version, using egg replacer powder. I really liked the texture and they were very yummy, though next time I’ll use fewer chocolate chips so the coconut flavour doesn’t get lost.

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Carolyn September 13, 2013 at 5:40 am

Oh. I also do it this way…..
Leave cocoa out of cake!
Put a layer of peanut button on cake when it comes out of oven
Then pour on the icing!

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Ghina January 17, 2014 at 11:42 am

1/17/2014 I made these as directed (except decreased soda to 2 tsp instead of 1 tbsp.) this morning and they were wonderful – they rose beautifully and were light. I didn’t have light coconut milk, so I used regular coconut milk which I think added more richness and coconut flavor, which I don’t mind. Emily, how do you think the outcome/flavor would change if I didn’t use whole wheat flour?

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Allison June 1, 2014 at 8:51 pm

On the same note, would it be best to replace the white whole wheat flour with AP flour or regular whole wheat flour? Don’t want to buy a large bag just to make these scones!

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Jamie June 19, 2014 at 10:40 pm

Allison, you can swap in AP or a mix of AP and whole wheat without any troubles.
- Jamie

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