Chocolate Caramel Coconut Cookies (Slightly Better for You)


"I have a major sweet-tooth but try to eat healthy. Here, I compromise (sort of). This recipe contains no refined white sugar; instead, honey and prunes!"
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25 m servings 210 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. Blend prunes and water together in a blender until smooth. Beat prune puree, butter, and honey together in a bowl until smooth; beat in eggs and vanilla extract.
  3. Slowly beat cocoa powder, baking soda, and salt into prune mixture; add flour and mix until dough comes together. Divide dough into 24 portions; form 1 dough portion into a ball around 1 caramel. Repeat with remaining dough and caramels. Place finished balls 2-inches apart on prepared baking sheets. Sprinkle coconut over dough balls.
  4. Bake in the preheated oven until golden and set, about 10 minutes.


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