| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 15 to 20 strawberries |
Ingredients
- 8 chocolate creme-filled sandwich cookies, finely crushed
- 5 ounces white chocolate chips
- 1 tablespoon coconut oil (refined or unrefined will work; unrefined will give you a hint of coconut flavor)
- 1 pound strawberries, washed and dried very well
Instructions
- Line a sheet pan with parchment paper and set aside.
- Place the cookies in a shallow bowl.
- Melt the chocolate and coconut oil together in a double boiler or in the microwave in a microwavable bowl, microwaving for 30-second increments and stirring after each until smooth. Dip the strawberries into the chocolate as far up to the stems as you can go, then let any excess drip off, and scrape off one of the sides of each. Roll the strawberries in the crushed cookies and place on the parchment paper, scraped-sides down. Enjoy immediately, or refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 17.5 servings |
| Calories | 84 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 2 mg |
| Sodium | 29 mg |
Reviews
Molly uses 2 tbs of coconut oil.
These were delicious! We made them using gluten free chocolate sandwich cookies and it worked perfectly.
SO GOOD!