Cooking for a Cause: Chocolate Chip Coconut Popcorn

Put away the greasy butter and added salt and try this heart-healthy spin on popcorn!

Servings: 4-6

Prep time: 10 minutes | Cook time: 5 minute | Total time: 15 minutes

*Recipe derived from Marla Meredith Enterprise, LLC.


  • 1/4 cup  coconut oil or sunflower oil
  • 1/3 cup popcorn kernels
  • 3 droppers full vanilla drops
  • 1 cup unsweetened toasted coconut flakes
  • 3/4 cup dark chocolate chips


  • Toasted Coconut:
  • Preheat oven to 325 degrees Fahrenheit with the rack in the middle.
  • Lay coconut flakes on a sheet pan in a single layer.
  • Bake for 10 minutes until coconut is light brown.
  • Toss with a pair of tongs after 5 minutes of baking.
  • Popcorn:
  • Heat oil and popcorn in a large, deep metal pot over high heat.
  • Have the pot lid and a large bowl handy.
  • The oil will sizzle and the popcorn kernels will start to pop.
  • When the popcorn is about to overflow, dump the popcorn into the bowl.
  • When popcorn is hot, toss quickly with the vanilla drops, coconut flakes and dark chocolate chips.