Ingredients
• 1/2 cup coconut flour
• 1 cup desiccated coconut
• 1/2 cup coconut oil, melted
• 1/3 cup honey
• 1/3 cup caster sugar
• 2 jumbo eggs and 2 regular eggs
• 2 teaspoons almond essence
• 1/2 teaspoon salt
• Strawberry jam for topping
• 170g dark chocolate (two 85g slabs)
• 1 tablespoon coconut oil for chocolate melting
Steps
1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a mixing bowl, whisk together the melted coconut oil, honey, caster sugar, almond essence, and eggs until well combined.
3. Add the coconut flour, desiccated coconut, and salt to the wet ingredients, and mix until a dough forms. The mixture may seem wet, refrigerate the mixture for roughly 20 minutes just until it has set and the consistency is manageable.
4. Roll the dough into small balls (about 1 tablespoon each), and place them on the prepared baking sheets. Flatten each ball slightly with your palm or the back of a spoon.
5. Make a small indentation in the center of each cookie using your thumb or the back of a spoon.
6. Spoon a small amount of strawberry jam into each indentation on top of the cookies.
7. Optional: Sprinkle additional desiccated coconut on top of the strawberry jam for extra flavor and texture.
8. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown.
9. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
10. Once the cookies are completely cooled, melt the dark chocolate and 1 tablespoon of coconut oil in the microwave in 30-second intervals, stirring in between, until smooth and fully melted.
11. Dip each cookie in the melted chocolate and place them on parchment paper to set. You can refrigerate the cookies for a few minutes to speed up the setting process.
A TASTE OF ME 