Tuesday, June 18, 2013

Chocolate-Dipped Watermelon Cookies

Why stop at just a fruit bouquet when you can make fruit "cookies"?

How about chocolate dipped watermelon cookies? Whole Foods had watermelon on sale the other day so I picked one up. At the time I didn't have any specific plans for it. Later I remembered I needed a dessert this week...brain storming...mental pantry inventory... Does chocolate taste good with watermelon?...

Yes my friends, yes it does.

You will need:

Seedless Watermelon
Cookie Cutter
16 oz Chocolate Chips, I used dark chocolate and semi-sweet mixed
small chuck of paraffin wax, 1/8th of the bar would be almost too much
toppings such as coconut, sea salt, etc.

*I've heard that coconut oil is able to function in the same way as paraffin wax; it should help the chocolate to grab on to the fruit and become slightly hardened when cooled. I haven't tried it but I want to!

Start by heating up your chocolate so it has time to melt slowly. You can do this in a double boiler on over low-medium heat, or use a mini-crock pot with a warm setting. Keep an eye on your chocolate and stir occasionally throughout the following steps.

Slice your watermelon in pieces about as thick as your chosen cookie cutter. In this case, about 3/4".

Use the cookie cutter to create small cookie shapes from the slices quickly and easily. I used a flower cookies cutter. A smaller cookie cutter seemed like it would be easier to dip in the chocolate.

Honestly, the cookie cutter could be your only step and it would still be an adorable way to eat watermelon. But if you're in it for the chocolate long haul, mix the small piece of paraffin wax with the mostly melted chocolate. Stir until the piece is gone. You can use a serving fork to pick up each cookie and dip one flat side into the melted chocolate.

Place the dipped watermelon chocolate side up on a piece of wax paper and sprinkle on your chosen topping before the chocolate hardens. I used coconut and sea salt as topping choices, and left others undipped or just chocolate.

It was fun to alternate the finished products on a cookie sheet. The sea salt was definitely my favorite.

You don't need to refridgerate or freeze to harden the chocolate, but I would recommend refrigerating if you're waiting to serve them. Otherwise, just enjoy! Overhead lighting makes them look super shiny.

These weren't happy when they were outside for a while, but they regained their composure when taken out of the heat. If you make them for a cookout, I would keep them inside or refrigerated until it's time to serve rather than leaving them out on the table.

Have you ever had chocolate and watermelon before? What topping would you like to try? I'd love to know!

Sheila :)


  1. These look amazing! I will definitely be making these at some point this summer.

    1. Thanks! I'd love to hear what you think after you make them. Have fun :)

  2. How long do you think these last before the watermelon makes the chocolate soggy? Can't wait to try!

    1. Hi April! Good question: I made these the night before I needed them and stored them in the fridge. The chocolate didn't get soft until I had them outside for a while the next day. The chocolate hardened up again when I brought them back inside. I think that's largely thanks to the little bit of wax. You'll have to let me know if you have a different experience please. Thanks so much for stopping by! :)


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