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| Coconut Cookie with Raspberry/Pomegranate Preserve |
Coconut Cookies
4 eggs
1/2 tsp vanilla extract
1/2 cup coconut oil
1 cup coconut flour
1 cup sugar
4 tsp cream of tartar
1 TBS gelatin
4 pinches of sea salt
1 1/2 cups coconut flakes or shreds
3/4 cup lecithin free dark chocolate chips
Dollop of jam per cookie (optional)
I found this recipe online through a link from one blog to another blog. I, of course, had to add my own twist to it. Hence the addition of the gelatin and jam. I think the next time I make them, I will use a little less coconut flour....and possibly more chocolate. ;)
Mix the wet ingredients first, then the dry ingredients in separate bowls. Mix the 2 groups together and add the chocolate chips. I used a ice cream scoop to form each cookie and then used the back to make an indentation for the jam. I used the last of a raspberry preserve jar and some raspberry pomegranate. The raspberry was slightly darker and thicker than the raspberry blend. I think some orange marmalade would work well too. I made some plain too, no jam, but they were a bit boring after eating one with the jam.
Bake at 350 for 10-14 minutes. I think mine needed to go a little longer because of the jam.
Hearth and Soul Hop
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Raspberry and chocolate is such an excellent combination, adding coconut must really take these over the top. I'm trying this recipe. Thanks!
ReplyDeleteFor the moment I can only imagine the sugar rush your awesome cookies will bring! I will be making these asap. Thanks for sharing with the Hearth and Soul hop.
ReplyDeleteYour cookies look wonderful. Thank you for sharing your recipe and you have a great week.
ReplyDeleteI've always like thumbprint cookies and these are similar. I like that they have coconut oil and flour in them. In fact, I'd like to have one right now.
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