Servings: 1 dozen
Preparation Time: 10-15 minutes
Preparation Time: 10-15 minutes
- 2 tablespoons butter
- 1/2 cup Gold Label Coconut Oil
- 1/4 cup raw honey
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 1/8 teaspoon sea salt
- 2 teaspoons vanilla extract
- 2 cups shredded coconut
~In small to medium saucepan, add butter and coconut oil. Turn on medium-low heat and as the fats melt, stir in cocoa powder until mixed. Cook about 2 minutes-ish. You'll know it's ready when the oil is all absorbed, the mixture thickens and becomes fudgy and shiny.
~I also like to use less coconut oil then the recipe calls for since it always pools out during cooling if you use the full amount called for.
~Add in honey and sugar and continue to mix until sugar is dissolved and the mixture is smooth and thickens with a shiny appearance. (Be careful to not overheat or scorch the cocoa.)
~Remove pan from heat and add salt, vanilla and mix.
~Add the shredded coconut and mix until all coconut is covered (the mix will become thick, similar to stiff cookie dough, as the coconut absorbs the moisture).
~Use a melon scoop or rounded measuring spoon to scoop out mounds and place on parchment paper.
~Let them sit to cool and set up.
~Can be placed in refrigerator to firm up more quickly.
Recipe submitted by Cherie, Kettle Falls, WA
Posted At : March 21, 2011 7:52 AM
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