'Tis the season :)
COOKIES:
1 1/2 cup blanched almond flour
1/2 cup coconut flour
1 tsp aluminum free baking powder
1 cup coconut oil or 1 stick of organic butter
1 cup xylitol
1 egg
1 tsp celtic sea salt
COCONUT CARAMEL:
1 cup xylitol
6 TBS organic butter
1/2 cup organic heavy whipping cream
1/2 cup unsweetened shredded coconut
CHOCOLATE DRIZZLE:4 TBS coconut oil
4 squares of unsweetened bakers chocolate
1/4 cup powdered xylitol (may use more if desired, powder in magic bullet for a smoother chocolate)
2 tsp cinnamon
COOKIE INSTRUCTIONS:
Preheat the oven to 325 degrees F. In a medium bowl, cream the butter, xylitol and egg until very fluffy. In a separate bowl mix together the almond flour, coconut flour, baking powder, and salt. Slowly add in the dry ingredients to the wet and mix until smooth.
In between 2 pieces of parchment paper, roll the dough out into 1/4 in thick dough. Using circle cut-outs, glasses, shot glases... whatever you have that's circular haha :)... cut into Samoa cookie shapes.
Place cookies about 1 inch apart. Bake in preheated oven until golden around the edges. Cool completely on the baking sheet before removing from cookie sheet.
COCONUT CARAMEL INSTRUCTIONS:
Before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. If you don't work fast, the sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As soon as it comes to a boil, watch for specks of brown, immediately add the xylitol and cream to the pan. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass jar or measuring cup and let sit to cool to room temperature. Stir in dried coconut flakes. Place 1-2 TBS of this mixture on top of each circle. Set in freezer to set.
CHOCOLATE DRIZZLE INSTRUCTIONS:
Place the coconut oil and chocolate squares in a double boiler, stir well until just melted. Add in the cream, sweetener (adjust to desired sweetness) and cinnamon. Stir until smooth. Place 1/2 the chocolate in a shallow bowl and dip the bottom of the cookies into the chocolate. Place on parchment paper. With a spoon drizzle chocolate back and forth over the top of the cookies. You can do this instead too... put the other 1/2 of the chocolate in a small ziplock bag. Cut the corner of the bag and use to pipe stripes over the cookies. Makes 24 cookies.
inspired by maria emmerich :)
