Choc Dipped Coconut Almond Cookies
What can we say except – YUM! Why spend a fortune on pretty looking biscuits when you can make them yourself easily and for a fraction of the cost? Oh, and you know exactly what is in them! These are scrumptious, and impressive too!
Recipe Tester Feedback: "Extremely moreish biscuit – you will find yourself reaching for another serving." - Monika
Contains: Dairy / Egg / Nuts
Preparation Time 15 minutes
Cooking Time 10 minutes
Can be frozen
- almond meal - 250g
- coconut flour - 50g
- coconut - 40g, shredded
- sugar - 100g, of choice
- vanilla - 1 tsp, extract
- eggs - 2
- butter - 160g, softened
- Choc coating:
- chocolate - 200g, 70%, dark, broken up
- coconut - flakes, toasted
- almonds - toasted, sliced
- Preheat the oven to 180C. Line two baking trays with baking paper.
- If you need to make your own almond meal, add almonds (250g) to the bowl and grind Speed 8 / 10 seconds.
- To the almond meal (250g), add the coconut flour (50g), shredded coconut (40g), sugar (100g), vanilla extract (1 tsp), eggs (2) and softened butter (160g) to the bowl. Mix on Speed 6 until all combined. If it is too dry, add a few drops of water to bring it together.
- Remove the dough from the bowl and bring it together with your hands to form a ball.
- Cover the dough with clingfilm and allow it to rest for 10 minutes.
- Place the dough between two sheets of baking paper and roll it out to 0.5cm thickness.
- Using a 6cm round cutter, cut rounds from the dough and place them onto the prepared trays.
- Bake for 10-12 minutes or until golden. Allow cookies to cool completely on the tray.
- Clean and dry the mixer bowl.
- Add the dark chocolate pieces (200g) to the bowl. Program 5 minutes / 60C / Speed 2.
- Pour the chocolate out into a small bowl.
- Dip half of a cookie into the chocolate.
- Top with either toasted coconut flakes or sliced toasted almonds. Place onto tray to set.
- Repeat for all cookies. Leave in the fridge until you are ready to serve or gift the cookies.