Tuesday, March 7, 2017

Chocolate Coconut Cookies

   Since coconut flour is super absorbent this recipe calls for a lot of liquid. Be sure to stir dough well, and while forming cookies gently placing them on the cookie sheet for baking. Do not skip the salt in the dough, or in the topping. The cookies plain are extremely concentrated in coconut flavor so I only recommend making these if you'll go ahead with the rest of the recipe- and cover them in the ganache, and topping with salt- since this balances out the flavor. 

Yields:40 cookies
1 2/3cup coconut flour 
3 eggs 
2 tsp baking powder
1 tsp kosher salt
1 cup cane sugar
3/4 cup vegetable oil
1/4 cup orange juice

2 cups semi sweet chocolate chips
2 tbsp creamy peanut butter
5 tbsp coconut cream 
1 tsp vanilla extract 

2 cups desiccated coconut
1/4 cup Maldon sea salt

Preheat oven to 350°. In a mixing bowl mix all cookie ingredients until well combined. Form dough into a ball and refrigerate for 30 minutes. On a floured surface roll out dough to 1" thick. With a floured triangle cookie cutter, cut out dough. Gently place cookies on a lined baking sheet. Bake cookies on the middle rack of the oven for 7-10 minutes until cookies are golden. place cookies on a cooling rack until cool. In a microwave proof bowl add the chocolate chips, peanut butter, coconut cream, and vanilla. Gently stir and microwave for 30 seconds at a time, stirring every 30 seconds, until ganache is smooth and completely melted for a total of 3 times. Dip each cookie into ganache until completely covered. place on a line baking sheet and sprinkle with sea salt and coconut. continue the process for all the cookies. Refrigerate cookies for 2 hours until ganache has completely hardened. Keep cookies in an airtight container for 1 week or freeze for up to 1 month.

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