Salted Coconut Cookies
Ok these are my favorite new recipe and so easy to make! These came about by complete mistake I was in a rush and wanted to make something for friends calling over and winged it with whatever was in my kitchen press et voila a perfect mistake! Make sure the tbsp. readings are correct, you can get very good spoon measurements in baking stores and larger supermarkets. The method is easy to follow and they bake in no time, its important to let them cool even for 15 minutes to get crisp and hard before cutting. I have given the option to dunk in dark chocolate but they honestly don’t really need it! These will keep at room temperature in an airtight container for 8 days. Happy Baking!
Cooks in 40 Minutes
- 2 tbsp. Coconut oil
- 2 tbsp. Almond Butter
- 4 tbsp. Maple Syrup
- 200g Desiccated coconut
- 1 tbsp. Flaked sea salt
- Dark chocolate coating – (optional- for GF or V opt for Aine’s, Moo Free, Carob, Izwari or Seed & Bean chocolate brands)
- Extra Desiccated coconut for garnish
- Preheat the oven 180°C- important
- In a small saucepan add in the coconut oil over medium to high heat.
- Once melted add in the almond butter and maple, using a hand help (non electric) whisk mix until there is no separation between al three ingredients.
- Keep mixing over high heat while the sauce bubbles and thickens, do for for 3-4 minutes until the sauce is caramel in colour and a creamy thick consistency.
- Remove from the heat and toss in the desiccated coconut and sea salt stir using a spoon to combine.
- Pour the mix into a lined large brownie/baking tin and press down evenly to approx. .25cm thick.
- Place in the oven and bake for 10 minutes, the biscuits will be lightly golden brown all over particularly the edges.
- Let sit to one side for 20 minutes until the coconut biscuit hardens before cutting(I used a pizza slicer to cut).
- Optional to dunk half way in melted dark chocolate and garnish with extra desiccated coconut.