Lam­ing­ton drops

donna hay - Fresh + Light - - Light Cookies -

½ cup (100g) co­conut oil

⅓ cup (60g) ra­padura su­gar

2 ta­ble­spoons raw ca­cao pow­der

1 egg, lightly beaten

½ cup (40g) des­ic­cated co­conut

1 cup (120g) al­mond meal ( ground al­monds)

¼ cup (35g) whole­meal (whole-wheat) self-rais­ing (self-ris­ing) flour 50g 70% dark choco­late, roughly chopped

½ cup (40g) des­ic­cated co­conut, ex­tra Pre­heat oven to 160°C (325°F). Place the co­conut oil, su­gar and ca­cao in a small saucepan over medium heat. Cook, whisk­ing, for 3 min­utes or un­til the su­gar has dis­solved. Set aside for 5 min­utes to cool slightly.

Place the egg, co­conut, al­mond meal and flour in a bowl and stir to com­bine. Pour in the ca­cao mix­ture and stir well to com­bine. Re­frig­er­ate for 20 min­utes or un­til cooled. Add the choco­late to the mix­ture and stir to com­bine. Roll ta­ble­spoons of the mix­ture into balls, flat­ten slightly and press into the ex­tra co­conut to coat. Place on a large bak­ing tray lined with non-stick bak­ing pa­per. Cook for 10 min­utes. Al­low to cool on the tray for 5 min­utes, then trans­fer to a wire rack to cool com­pletely. MAKES 14.

Tip: These will keep in an air­tight con­tainer for up to five days.

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