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What's your favorite flavor in the Girl Scout cookie lineup? Around here, we're Team Thin Mint and Tagalong enthusiasts, but let's not kid ourselves, Samoas sneak onto the podium too. How could they not? Imagine this: a cookie that moonlights as a shortbread superhero, cloaked in luscious caramel, sprinkled with toasted coconut, and then, because it's feeling extra, takes a dive into a pool of melted chocolate. It's the ultimate snack fantasy — a magical concoction of salty, sweet, gooey, crispy, and melty. It's like the cookie version of a group hug, but better because... well, chocolate. SHORTBREAD COOKIE 1¼ cups almond flour 2 Tbsp maple syrup 2 Tbsp coconut oil, melted 1/2 tsp vanilla extract VEGAN CARAMEL LAYER 3/4 cup shredded coconut 1/3 cup full-fat coconut milk 1/3 cup coconut sugar 2 tsp coconut oil 1/4 tsp sea salt CHOCOLATE COATING 2/3 cup vegan semi-sweet chocolate chips 1 tsp coconut oil Preheat oven to 325°F (163°C). Mix almond flour, maple syrup, coconut oil, vanilla, and salt. Roll dough to 1/4-inch thick, chill for 15 minutes. Toast shredded coconut until golden. Increase oven to 350°F (176°C).Cut dough into 2 ½-inch rounds with a 1-inch hole in the center. Bake 7-10 minutes until edges are golden. Cool.For caramel, simmer coconut milk, sugar, oil, and salt until thick. Cool, then mix with toasted coconut. Spread on cookies, press into extra coconut, chill 10 minutes. Melt chocolate and coconut oil. Dip cookies' bottoms in chocolate, drizzle tops, chill to set.Store in an airtight container in the fridge for 5 days or freeze for a month.
Duration: 27 sPosted : Tue, 09 Apr 2024 15:13:35Views
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