Receta (Gluten Free) Coconut Zebra -Striped Cookies
What started out as an attempt to modify a macaroon, turned into a delicious, crunchy coconut almond cookie. These cookies are very light, a little dry, and as crunchy as you want - Just dehydrate them longer. Want them chewy? Pop cookies in freezer and don't dehydrate at all, or dehydrate for a couple of hours to set the chocolate stripes. Change up the extracts and you can prepare these in almost any variety. Fabulous from bowl to plate or dehydrator to dish. You decide!
Cookie Ingredients
Dry Ingredients
- 3 cups desiccated coconut, shredded
- 1 1/2 cups almond flour (or finely ground, dried nut pulp)
- 1 Tablespoon sesame seeds, ground into a powder (or tahini butter)
- 1 teaspoon lucuma powder (opt)
- 1/2 teaspoon sea salt
- For Chocolate Cookies
- 2 Tablespoons cacao powder or more to half batter for chocolate cookies
- 2 Tablespoons cacao nibs, coarsely ground (optional) for chocolate cookies
- Wet Ingredients
- 1/4 cup filtered water
- 1 Tablespoon coconut oil, melted
- 1/4 cup coconut cream/butter, melted (or add 2T more coconut oil)
- 1 teaspoon vanilla extract (or 4 drops Medicine Flower Vanilla)
- 1/2 teaspoon organic almond extract (or 3 drops Medicine Flower Caramel Extract)
- Chocolate Zebra Stripe Syrup
- 2 Tablespoons coconut oil, melted
- 2 Tablespoons cacao paste(liquor), chopped and melted
- 2 Tablespoons cacao powder
- 1/4 cup maple syrup - grade B (or your favorite sweetener)
- 1/2 teaspoon vanilla extract (2 drops Medicine Flower Vanilla Extract)
- 3 drops Medicine Flower Caramel Extract (optional)
- 1/8 teaspoon sea salt
Directions for Cookies
In a large mixing bowl add all Dry Ingredients, except cacao powder and cacao nibs.
Melt coconut oil and butter in ametal bowl placed over bowl filled with hot water.
Add Wet Ingredients to Dry Ingredients and mix well with wooden spoon and/or hands.
Taste for sweetness and adjust as desired.
Chocolate Cookies
Divide cookie batter in 2.
Add cacao powder and nibs to one of these and mix well.
Form 1-2" round balls in hand, or press dough into silicone cookie molds.
Place formed cookies on cookie tray in freezer for 15 - 30 minutes and prepare Chooclate Zebra Stripe Syrup..
Directions for Chocolate Zebra Stripe Syrup
In a stainless steel bowl, placed over a smaller bowl of hot water, melt coconut oil and shaved cacao paste.
NOTE - You can replace cacao paste with cacao butter, but will need to add 1-2 Tablespoons of cacao powder to mix.
Add remaining ingredients. When chocolate melted, remove from heat and continue to stir until mixture begins to thicken.
Garnish
Remove cookies from freezer and drizzle Chocolate mixture over cookies. Place syrup in a plastic bag and cut a very small hole in corner or use a very small decorating tip or bottle with a small nozzle tip. Decorate as desired.
Place cookies on mesh dehydrator tray and dehydrate at 110 degrees F for 8-10 hours. (Longer if you want crunchier cookies).
Store in airtight container for up to 3 weeks, or freeze to extend shelf life.
*Bonus - Mention "Rawfully Tempting" in Shipping Comments and Medicine Flower will send you a Special Bonus Sample with any order.