Thursday, April 17, 2014

Chocolate Caramel Coconut Cookies


I've been craving cookies lately, and I realized that it has been awhile since I made any for the blog. I spent a good half hour on Pinterest searching for inspiration and finally decided on a chocolate coconut flavor combination. Wanting to add an additional element, I decided some sugar free caramel would be a good choice. If you don't like coconut, that could be omitted from these cookies. 



The shortbread crusts of these cookies are amazing. The texture is every so slightly chewy and dense, and the flavor is mellow enough to allow the toppings to take center stage. Oh, and the caramel-- these low carb cookies are made with a stovetop cream caramel that firms up nicely at room temperature. All in all, this is easily one of my favorite cookie recipes I've ever made. Hands down.



Chocolate Caramel Coconut Cookies

Ingredients:

Shortbread Base:

  • 3/4 C almond flour
  • 1/4 C oat fiber (or 3 T coconut flour)
  • 2 T melted butter
  • 2 T almond milk
  • 1 T melted coconut oil
  • 3 T Swerve (or your choice of sweetener)
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract (optional)
  • 1/2 tsp. xanthan gum 
  • 1/4 tsp. salt 
Caramel:

  • 3/4 C Swerve (or your choice of sweetener)
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 2 T heavy whipping cream
  • 1 T butter
  • 3 T water
Remaining:

  • 1/2 C sugar free chocolate chips or melting chocolate
  • 1 tsp. vegan palm shortening (or coconut oil)
  • 2/3 C shredded unsweetened coconut, toasted


Directions:

1. Preheat oven to 375 degrees. 

2. In a large bowl, prepare the shortbread base by whisking together almond flour, oat fiber, sweetener, salt and xanthan gum. 

3. Add in liquid ingredients (egg, butter, coconut oil, almond milk) and mix well until a thick dough is formed.

4. Drop shortbread onto a lined cookie sheet one tablespoon at a time, two inches apart. Flatten each shortbread to 1/3-1/2 inch thick and bake on the middle rack for 10-14 minutes or until the outer edges are just starting to turn golden. Remove to a cooling rack to cool. 

5. Prepare the caramel by mixing all caramel ingredients except the butter in a medium saucepan. Mix well and heat over medium heat until boiling. 

6. Add in butter and stir well. Allow mixture to melt completely (stir frequently) and boil over medium heat for about 15-20 minutes or until mixture starts to significantly thicken. Once thick, remove from heat and set aside. 

7. Spoon caramel over the cooled shortbreads, then top with toasted coconut. Add a bit more caramel if desired then top with more coconut.

8. Once cookies are topped, melt shortening and chocolate chips in the microwave in a small bowl for 30 seconds. Stir well and continue to microwave in 10 second intervals until chocolate chips are melted. 

9. Drizzle cookies with melted chocolate and allow the chocolate and caramel to set up until firm. Enjoy!


Makes 10 cookies. 3g net carbs each.

11 comments:

  1. I made these last night and took them to a pot luck at work today. They were a HUGE hit!!! Thank you for the recipe and your website Leeann. I can not wait to try more of your recipes.

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    1. So glad you and your coworkers enjoyed them! My husband said these were his favorite LC cookie I've ever made! :D You're very welcome. :)

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  2. These look so good they actually look like normal pastry!

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    Replies
    1. They taste like a normal pastry too! :)

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  3. Thank you so much for this recipe. My husband and I were *This* close to straying from low carb last night. I then found this and we made them last night. They satisfied our sweet tooth and we should be good for a while again!
    Thanks for all of your recipes, we have gone to your website for several and loved all of them.
    BTW, do you have any other nutritional facts on these besides carbs? If not, no problem, just wondering.
    Thank you!

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  4. How does the ingredients listed create "caramel"?

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    1. Swerve caramelizes just like sugar! :) So when you boil it down, then add some butter, it makes a beautiful caramel. :)

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    2. Oh wow, thank you. You are some kind of cooking/baking genius! :) I feel like I owe you so much for all the great recipes on this site. I was about to give up on grain free cooking because so many other sites' recipes I tried using almond flour I just did NOT like. But I LOVE, LOVE, LOVE every recipe I have tried on your site....made the peanut butter zagnut balls last night and the "oatmeal" raisin cookies this morning!

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  5. Just a quick question, how do you get the caramel not to get rock hard after it cools? The cookies are great, but the caramel is so hard! :(

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