Chocolate Coconut Filled Crescents

Chocolate Coconut Filled Crescents (Toaster-Oven Friendly)

Crispy on the outside, creamy and chocolatey in the middle. This is my quick flex treat for date night dessert or an afternoon coffee break. You only need crescent dough, sweetened vanilla coconut Greek yogurt, and chocolate. The slab method keeps things simple and toaster-oven ready.

Time: 20–25 minutes
Makes: 8 bars

Ingredients

• 1 can crescent roll dough
• 1/2 cup sweetened vanilla coconut Greek yogurt
• 1/2 cup semi-sweet or dark chocolate chips (or chopped dark chocolate)
• Pinch of fine sea salt
• If the yogurt is loose: 1–2 tsp coconut flour or 1 tsp cornstarch
• Optional finish: melted chocolate drizzle and a sprinkle of shredded coconut

Instructions

1. Preheat toaster oven to 350°F. Line the tray with parchment and set the rack in the middle-low position.
2. Make one sheet: Unroll the crescent dough onto the parchment and pinch the seams to form a single rectangle.
3. Mix the filling: Stir the coconut yogurt with a small pinch of salt. If it’s not thick, mix in coconut flour or cornstarch until it’s spreadable and not drippy.
4. Fill and fold: Spread a thin, even layer of yogurt over half the dough, leaving a 1/2-inch border. Sprinkle the chocolate evenly. Fold the bare half over the filling. Press and crimp the edges with a fork to seal.
5. Vent: Poke 3–4 tiny steam vents on top with a fork.
6. Bake: 12–16 minutes, rotating once, until deep golden with lightly browned edges. If the top browns faster than the bottom, move the rack one notch lower.
7. Set and slice: Rest 5–10 minutes so the filling sets. Drizzle with melted chocolate and sprinkle coconut if you like. Slice into 8 bars and enjoy warm.

Triangle option

Prefer individual crescents? Separate the dough into triangles, add 1 tbsp filling and a few chips to each, roll, pinch the ends, and bake 10–12 minutes at 350°F in the toaster oven.

Why this works

• Coconut Greek yogurt gives creamy richness with gentle vanilla sweetness.
• Dark chocolate balances the sweetness and adds antioxidants.
• Pinching seams and crimping edges keeps the filling inside so the slab bakes up clean and flaky.

Serving Ideas

• With fresh berries and a dusting of fine coconut.
• Drizzle warm espresso or coffee over a slice for a mini “affogato” vibe.
• Add orange zest to the drizzle for a citrus-chocolate pop.
• For a brunch board, slice into smaller bars and serve with fruit and nuts.

Healthy-ish Benefits

• Cocoa flavanols in dark chocolate support vascular function and mood.
• Coconut yogurt adds satisfying fats and live cultures if your brand is cultured.
• Portion control is built in. Slice once and serve—no need to overfill or overeat.

(This is a treat—keep portions moderate and pair with fruit or a protein-rich snack when you want more balance.)

Variations

• Almond Joy Style: Add 2 tbsp unsweetened shredded coconut and 2 tbsp sliced almonds to the filling.
• Raspberry Dark Chocolate: Dot the yogurt with 1/4 cup raspberries before folding.
• Mocha: Mix 1 tsp instant espresso powder into the yogurt.
• Gluten-free friendly: Use a gluten-free puff or crescent-style dough if available.
• Lower sugar: Use 70–85% dark chocolate and an unsweetened coconut yogurt.

Tips for Success

• Thin, even filling = fewer leaks.
• If the bottom needs more color, finish the last 1–2 minutes on the lowest rack.
• Let it rest before slicing so the creamy center stays put.

Nutrition Facts (Estimated)

Per 1 of 8 slices, made as written (sweetened coconut Greek yogurt + semi-sweet chips). Values will vary by brand.

• Calories: ~190
• Fat: ~10 g
• Carbs: ~22 g
• Fiber: ~1–2 g
• Sugars: ~11–12 g
• Protein: ~3–4 g
• Sodium: ~225 mg

Estimates calculated from typical crescent dough, sweetened coconut yogurt, and semi-sweet chips. Use your label info for the most accurate numbers.

Recipe Card (Copy/Paste)

Chocolate Coconut Crescent Slab
Toaster-oven friendly dessert with creamy coconut-vanilla yogurt and melted chocolate inside flaky crescent pastry.

Ingredients:
Crescent dough, 1/2 cup sweetened vanilla coconut Greek yogurt, 1/2 cup chocolate chips, pinch salt, coconut flour or cornstarch if needed

Directions:
Preheat 350°F. Pinch dough seams to make 1 sheet. Mix yogurt with salt and thicken if needed. Spread on half the dough, add chocolate, fold over, crimp edges, vent. Bake 12–16 minutes until golden. Rest 5–10 minutes. Slice into 8. Optional drizzle and coconut.

Disclaimer:
This content is for informational purposes only and is not medical advice. Always consult your healthcare provider before making changes to your diet, supplements, or lifestyle, especially if you have existing conditions or take medication.

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