Yesterday was kind of a bummer of a Valentine's day for a 3rd grade boy with pink eye who had to stay home while all his friends were at school passing out candy and cards to each other. He missed out on bringing home all that chocolate candy booty. So when he saw me looking at thesee Diva {Ding} Dongs he asked if I would make them. I can't say no to making a real good chocolate treat. So today after work I set out to make those Diva Dongs, and while I was working on them, a fail of an attempt at making the cream filling lead to a spontaneous recipe: My Almond {Joy} Cookies.
It was a fail turned success. Ryland says they are even better than the creamless Ding Dongs (so basically chocolate covered cakes... still real chocolate goodness) I made.
Two kids, two votes: 1 says the Almond Joy Cookies are the best, the other votes for the chocolate covered cakes. My husband stood strong against the honey they contained... the only ingredient that violates his Whole30 commitment.
Wet ingredients:
2/3 c. coconut oil at room temp
1/4 c. coconut milk
1 egg white
1 whole egg
1 t. vanilla
3 T. honey
dash of salt
Dry ingredients:
1 3/4 c. almond meal
1 t. salt
3/4 t. baking soda
1 c. unsweetened shredded coconut
Chocolate coating:
1 4oz. Ghirardelli 100% cocoa chocolate bar
1/8 c. coconut oil
3 T. honey
Blend wet ingredients in one bowl. Set aside. Mix all dry ingredients except coconut in another bowl. Mix dry ingredient mixture into wet ingredient mixture until just blended. Incorporate unsweetened coconut until just mixed. Use large spoon to scoop mounds onto cookie sheet approx 1 inch apart. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Allow to cool on wire rack.
In a glass bowl place broken up 4 oz. cocoa bar, coconut oil and honey. Place in microwave and heat for 1 minute. Stir until chocolate is completely melted.
When coconut cookies are cooled, dip into chocolate coating, place on a plate, cover and cool in fridge until coating is hardened.
Then sink your teeth in and enjoy!
Tell me, do you use canned coconut milk or the kind in the carton? Thanks!
ReplyDeleteHey Karli, I used the canned coconut milk. :)
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