... for something delicious that they want me to make and I get to take on the challenge. Although, in this case there wasn’t much challenge involved because it’s hard to go wrong when coconuts are involved, but I did go through a few test batches before getting to the result I was looking for.
As you probably already noticed, I couldn’t help throwing in a little chocolate for good measure. Plus, adding chocolate makes these like Mounds bar cookies and extra bonus, they’re dairy free too! With or without chocolate though, these are something that you have to taste. If it is the flavor of coconut that you aren’t a huge fan of, feel free to skip or replace the coconut extract with vanilla, because without it these could easily be taken for simply the best sugar cookies in the world!
--Chocolate Filled Soft Coconut Cookies--
If you're a fan of coconut and chocolate, no wait, scratch that. If you're currently a living person then you're gonna love these cookies!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 cookies
--Ingredients--
6 tablespoons coconut oil softened
1/2 cup organic vegetable shortening or more coconut oil
1 cup + 2 tablespoons organic cane sugar
1/2 cup coconut cream
1 teaspoon vanilla extract
2 teaspoons coconut extract you may want to add 1 or 2 more teaspoons more depending on how potent your extract is
1 teaspoon baking powder
1 teaspoon salt
3 cups all purpose flour
about 1/2 cup organic powdered sugar for rolling dough balls in
36 dairy free "milk" chocolate squares optional[use dairy free if needed]
--Instructions--
Pre-heat oven to 350 degrees F (180 C) and pour softened coconut and shortening into bowl of stand mixer or large mixing bowl
Add sugar and mix on low speed until creamed in, then stop and scrape sides of bowl. Add coconut cream and mix until combined, then add extracts, baking powder, and salt. Mix in flour one cup at a time and beat after each addition until you have a thick and fluffy dough.
Line a cookie sheet with parchment paper or sil-pads. Roll dough into 1 inch balls, then roll in powdered sugar and, if adding chocolate, use your thumb to make indentions on top of each. Place them about 2 inches apart on baking sheet and bake for 7 to 9 minutes until edges barely start to turn golden. Remove from oven and, if desired, top each with a chocolate then allow to cool for at least 5 minutes before devouring.
