Friday, January 23, 2015

Recipe Redo: Chocolate Dipped Coco's

Guys this is the third time I’m revisiting this recipe and making more changes; I can’t make promises but I think this will be the last time I’ll have to do so. I gotta admit I’m finding these to be pretty darn tasty! The first time I made these cookies was three years ago and while they tasted good, they were also packed with way too much sugar for my liking and the dough was sticky and difficult to work with; if that wasn't bad enough the additional step of dipping the bottom of the cookie in chocolate made quite a mess. Then two years ago, I tried making adjustments and replaced the brown sugar for maple syrup, turbinado sugar and added a touch of molasses; again, good but not 100% there for me.

Somehow I forgot all about the cookies until my mom recently told me she loved them! Funny how people manage to remember and enjoy my least favorite recipes… For the sake of my mommy, I revisited the recipe and ended up with a delicious little coconut cookie dipped in melted chocolate; I was a fan! I brought them to my mom and sister as a late Christmas present and they were fans too. Just for kicks, this time around I decided to add the addition of crushed almonds after dipping the cookies in chocolate for an elegant touch. If you like coconut, chocolate and almonds (think: Almond Joys) then you’ll dig these!

Chocolate Dipped Coco’s

makes 21 bite size cookies


1 ½ cup shredded unsweetened coconut
1/3 cup organic shortening or unsalted butter
½ cup brown sugar
¼ cup cane sugar
1/3 cup almond milk
1 ½ teaspoon vanilla extract
½ teaspoon almond extract
1 ½ cup all-purpose flour
1 tablespoon ground flax seeds (optional)
¼ teaspoon baking soda
½ teaspoon sea salt
½ cup slithered almonds or chopped raw almonds
1 heaping dark chocolate or semi-sweet chips, plus 2 tablespoons coconut oil

In a large skillet, pour the coconut and toast over medium heat for about five minutes, or until the coconut is golden brown. Stir occasionally and be careful not to burn it. Once the coconut is toasted, remove from heat and let cool. In a stand mixer fitted with paddle attachment or large bowl with electric mixer, cream together coconut oil, vegan butter or butter and both sugars on medium-high speed until fluffy. Mix in almond milk, vanilla and almond extract until well combined. Add in flour, ground flax, baking soda and salt and beat on low-speed until just combined. Scrape down the sides of the bowl with a spatula if necessary, and fold in shredded coconut. Refrigerate dough in saran wrap for at least 2 hours or overnight. (This will make the dough easier to work with and prevent the dough from being too thin and delicate.) Preheat oven 350, line a baking sheet with parchment paper or a silicone mat. Using a tablespoon or your hands form dough balls, flatten them slightly and transfer onto baking sheet. Bake about 10 minutes, or until edges are golden brown. Allow cookies to cool 2 minutes before transferring onto cooling rack.

Chocolate Dip 2 ways:

1. By creating a makeshift double boiler or using a real double boiler. Simply melt the chocolate chips and coconut oil in a small saucepan underneath a bigger saucepan with simmering water.

2. Melt the chocolate chips and coconut oil by placing them in a microwave safe bowl for thirty second intervals until completely melted.

After melting the chocolate glaze, allow it to thicken and cool for at least five minutes. Dip half the cookie in the chocolate glaze then coat the chocolate side with the almonds. Repeat with all the cookies. Transfer cookies onto parchment paper and allow the chocolate to set before serving. Cookies can be stored in an airtight container about 5 days. 

xo, Jessica

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