To
me, chocolate and coconut are the perfect pair just like peanut butter and
jelly.
This
weekend, I finally discovered a gluten-free snack that combines
chocolate and coconut together in the perfect package! And these cookies are
also dairy-free and nut-free.
My
dear Australian friend recently brought me back one of the coolest magazines I’ve
seen in awhile. The new special edition of Donna Hay’s magazine features tons
of gluten-free recipes that I can’t wait to try.
I
whipped up a batch of her Choc-Coconut Bites and added toasted coconut and
cocoa nibs. As soon as I took a bite of these chilled morsels, I thought of the
irresistible Girl Scouts’ Samoas Cookies. That’s exactly what these taste like,
to me, minus the cookie bottom and caramel. I suppose you could add these
items, but I don’t think the cookies really need them and especially not if you’re
trying to do a low-sugar diet as well.
For
those of you who may not know, Girl Scouts’ cookies are sold once a year in the
U.S. and are a BIG deal. My favorites have always been Thin Mints (one of the
original cookies) and the Samoas, which were added in 1975. In 2011, the cookies formerly known as Samoas
— shortbread cookies coated in caramel, toasted coconut and chocolate stripes —
were changed to the name Caramel deLites. However, I’ve been living abroad
since 2010 so I’m still going to call these cookies Samoas.
Anyway,
these Gluten-Free Almost Samoas Cookies will surely soothe your sweet tooth,
and they’re husband approved! Just be sure to store the cookies in the
refrigerator as they will melt in your hands.
Smacznego!
Gluten-Free Almost Samoas Cookies
Adapted
from this recipe by Donna Hay
Magazine
Yields:
20 2-inch (5 cm.) cookies
240 g. desiccated
coconut flakes
60
ml. coconut
water
125 g. coconut
oil, melted
125 ml. brown
rice syrup
1 tsp. vanilla
bean paste
For
the chocolate coating:
80 g. coconut
oil, melted
90 g. brown
rice syrup
25 g. cacao
powder, sifted
For
garnish: toasted coconut flakes and raw cocoa nibs
In
a medium-sized mixing bowl, combine the coconut flakes, coconut water, coconut oil,
rice syrup and vanilla and stir to combine.
Press
this mixture into a ¼-sheet tray (approximately 9x12 inches) that has been lightly
greased and lined with baking paper. I did not fill up the full tray so that my
cookies were 1/3-inch (.8 cm) thick. The original recipe calls for a 20cm x
20cm (8x8-inch) tray, which would yield fewer but thicker cookies. Refrigerate
for 30 minutes or until firm.
To
make the chocolate coating, place the oil and rice malt syrup in a glass bowl and
microwave briefly until warmed and melted. Add the cacao powder and whisk until
smooth.
After
30 minutes, remove the coconut mixture from the refrigerator, and cut out 20 circles
with a 2-inch (5 cm.) cookie cutter. You will need to remold the scraps and
refrigerate the mixture again to yield the full 20 circles.
To
dip the cookies, place one on a fork and dip into the chocolate coating. Place
each round onto a wire baking rack over a piece of baking paper to collect the excess
coating.
Garnish
the top of each cookie with a pinch of toasted coconut and cocoa nibs. Place in
the refrigerator again for at least 10 minutes or until set. Serve
chilled.
Once
the cookies are set, you can place them in a plastic container lined with
baking paper between each layer.
(NOTE:
Here are 6substitutes for brown rice syrup if you can’t find it where you
live.)
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