Flock of Coconut Chicks

With Easter just around the corner I thought I would retrieve one of my most popular blog posts from last year. Popular because they are so darn cute and really quite tasty. These are a lot of fun to make with kids or to serve as a snack or dessert over the Easter weekend.


1 can coconut milk (400ml)
1/2 – 2/3 cup maple syrup depending on how sweet you want them
1/2 cup brown rice flour
2 teaspoons arrowroot flour or cornstarch
2 teaspoons vanilla extract
4 cups unsweetened shredded coconut
1/2 tsp sea salt
1/2 cup non-dairy chocolate chips


Preheat oven to 350 degrees F
In a large saucepan heat the coconut milk and maple syrup and bring to a boil. Reduce  the heat and add the brown rice flour and arrowroot flour or constarch stirring with a whisk until lumps are gone. Continue cooking on low heat until thickened.

Remove from heat and add the vanilla, salt and shredded coconut. Mix well. Spoon approximately 2 Tablespoon sized balls out of the mix and roll in your hands until round. Place on a baking sheet covered in parchment paper and bake 20 minutes or until edges are browned.

Melt the chocolate chips in a saucepan over low heat careful not to let it burn. Dress the chicks using gogi berries on top for ears, 1/2 almond for beak, currants for eyes, and pecans for feet. To help the feet stay in place dip finished chick in chocolate so just the bottom of the chick is coated and then place on two waiting pecans so the feet stick to chick when the chocolate hardens.

Makes 25 Coconut Chicks

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