125g Grass Fed Butter,
softened 1/2 Cup Coconut Sugar
1 1/2 Cups Almond Meal Pinch of Salt
1 tsp Gluten Free Baking Powder
1/2 Cup Desiccated Coconut, plus a little extra
1/4 Cup Almond Slithers
1/3 Cup Coconut Oil
1/3 Cup Honey 2 Tbsp Cacao
1/2 Cup Coconut Milk
Cream the butter… ahhh for those who need more info (typically me) in a bowl whisk together the butter and the sugar until smooth- you will probably need to remove the mix from the whisk at times. whisk in the eggs one at a time waiting for the first to be completely mixed before adding the next In a separate bowl combine the almond meal, salt, baking powder and desiccated coconut, before folding it into the wet batch Cover bowl with plastic wrap and cool in the fridge for 20 minutes Preheat your oven to 170 degrees C. and roll the cookie dough mix into golf ball size balls. Place them on a lined baking tray, slightly squash them down to give them a flat top and sprinkle over extra coconut and almond slithers. Bake in the oven for 12-15 minutes or until golden brown. Remove and transfer to a drying rack to cool.
In a small saucepan on low heat combine the coconut oil and honey and cook until honey dissolves. Whisk in cacao and once combined take off the heat and allow to coo before whisking in coconut milk. Transfer mixture to a container or bowl and place in the fridge to cool and set for 30-40 minutes. The longer the better! Remove chocolate sauce from fridge and dip half the cookies, covering up all that goodies, transfer back to drying rack and repeat with remaining cookies, place cooking rack on top of a tray and place back in the fridge to set or have them now when they are slightly gooey ? Yeahhh boy!!!