Food & Drink

RECIPE: What I Made with Mast Brothers Chocolate

by Brielle Nalence
Mast Brothers Chocolate headquarters store

Mast Brothers Chocolate headquarters store

I recently visited the sweet smelling Mast Brothers Chocolate headquarters in Brooklyn. From the large wood table displaying chocolate bars and cookbooks, to the sight of men in white aprons packaging chocolate at the back of the store, the baker in me started salivating at the thought of all the chocolatey baked goods I could make. Here’s what I made (and it’s gluten free!):

Dark Chocolate Cookie with Caramel-Coconut Drizzle 

Cookie Ingredients:

  • 3 T melted coconut oil
  • 1 T pure vanilla extract
  • ½ t baking soda
  • 1 egg
  • ¼ cup raw honey
  • ½ cup unsweetened shredded coconut
  • 2 cups almond flour
  • (You’ll also need a doughnut baking pan and wax paper)
  1. In a blender or food processor combine all ingredients
  2. Pulse until dough forms
  3. Spoon dough into doughnut pan
  4. Bake at 350° for 8-10 minutes
  5. Cool cookies completely on wax paper

Topping Ingredients:

  • 1 cup Mast Brothers chocolate
  • 1 cup coconut unrefined palm sugar
  • ¼ cup coconut palm nectar or agave nectar
  • ½ cup coconut milk
  • ½ cup unsweetened shredded coconut
  1. Melt chocolate over low heat in a saucepan
  2. Cover each cookie in the melted chocolate
  3. Place on wax paper to set
  4. To make caramel drizzle, place coconut sugar, coconut nectar and coconut milk in a saucepan
  5. Bring to a boil, then decrease heat and simmer for 10 minutes, stirring frequently
  6. Remove mixture from heat and stir in coconut
  7. Use a small spoon to drizzle caramel-coconut mixture onto cookies
  8. Sprinkle more shredded coconut over cookies to finish
  9. Place cookies in freezer to set for at least 30 minutes, then serve
Cookies with caramel-coconut drizzle before setting in the freezer

Cookies with caramel-coconut drizzle before setting in the freezer

Mast Brothers Chocolate
111 N 3rd Street
New York, NY 11211