chocolate coconut scout cookies
thick & chewy chocolate chip cookies
thin & crispy chocolate chip cookies
double chocolate espresso cookies
SERVES 6
FOR THE FILLING
2 tablespoons butter
2 tablespoons apple juice concentrate
1 teaspoon ground cinnamon
1 tablespoon lemon juice
2 tart apples, peeled and thinly sliced
FOR THE CRUST
1 cup tapioca flour
¼ cup coconut flour
6 tablespoons cold butter, plus more for the pan
1 egg, beaten
2 tablespoons apple juice concentrate
1 Preheat oven to 350°F. In a large sauté pan, reduce butter, apple juice concentrate, cinnamon, and lemon juice into a syrup, about 5 minutes. Add apples and stir to combine.
2 In a large bowl, whisk together tapioca and coconut flours. Cut butter into small cubes and using your fingers, rub the butter into the flour mixture until it is sandy in texture. Stir in egg and apple juice concentrate.
3 Lightly grease a baking sheet. Turn the dough out onto the baking sheet and press it into a circular shape, about ¼-inch thick. Pour the apples and all of its yummy juiciness on top, making sure to keep a 1-inch border around the edge of the dough. Push the border up around the apples, creating a sort of moat to catch all the syrup.
4 Bake until the crust is browned, about 30 minutes.
MAKES SIX 4-INCH DOUBLE CRUST PIES
While Megan was growing up, her mother scratch-made pretty much everything the family ate, yet Megan couldn’t wait to devour anything store-bought and vacuum sealed—most especially those frosted toaster pastries. Here, we offer a healthier, scratch-made version. Blueberry is super delicious, but also try swapping out the frozen blueberries and jam for strawberry or cherry.
FOR THE FILLING
1 cup frozen blueberries
⅓ cup 100 percent fruit blueberry jam
1 tablespoon lemon juice
FOR THE CRUST
1 cup tapioca flour, plus more for rolling out
¼ cup coconut flour
6 tablespoons cold butter
1 egg, whisked
2 tablespoons apple juice concentrate
1 Preheat oven to 350°F. In a small sauce pan, combine frozen blueberries, jam, and lemon juice. Let simmer until bubbly, about 5 to 6 minutes.
2 In a large bowl, whisk together tapioca and coconut flours. Cut the butter into small cubes, and using your fingers, rub the butter into the flour mixture until it looks sandy in texture. Stir in egg and apple juice concentrate.
3 Shape the dough into a disc, and coat it lightly with tapioca flour. Place the dough between 2 sheets of plastic wrap. Use a rolling pin to flatten out the disc until ¼-inch thick. Use a biscuit cutter (or the rim of a drinking glass) to cut out as many circular shapes as you can, re-rolling the dough out as many times as needed.
4 Line a baking sheet with a silicone pat or parchment paper. Place a dough circle on the baking sheet and fill with 1 tablespoon of blueberry filling. Place another dough circle on top and seal the edges with a fork or your fingers.
5 Bake until the crust has browned, about 30 minutes.
MAKES 16
We prefer to use Grade B maple syrup in most baked goods because it’s a richer, more intense maple flavor, plus it’s cheaper to buy than Grade A. Pecan meal, also called pecan nut flour, is just ground up pecans. You can find it in the baking aisle of most conventional grocery stores. If you’re on a tight budget, think about buying pecan nut pieces instead of whole pecans; it’s a much cheaper way to go.
FOR THE FILLING
2 tablespoons butter, melted
¾ cup maple syrup
2 eggs
½ teaspoon salt
1 cup pecans
FOR THE CRUST
1½ cups pecan flour
2 eggs
½ teaspoon salt
2 tablespoons maple syrup
1 Preheat oven to 350°F.
2 In a large bowl, whisk together the crust ingredients. Turn the dough out into an 8 x 8 x 2-inch baking dish. Use your fingers to press the crust evenly around the pan. Bake for 15 minutes.
3 Remove the crust from the oven and let it cool.
4 In a large bowl, whisk together butter, maple syrup, eggs, and salt. Pour the batter into the cooled pecan crust. Pour in the pecans.
5 Bake until the filling has set, about 20 minutes.
6 Once removed from the oven, let cool in the refrigerator before slicing into 2-inch squares.
MAKES 6
Blend and freeze. A kid-friendly, old-fashioned ice cream truck favorite made super, super easy.
1 pound frozen mango chunks, thawed
½ cup orange juice (from about 3 oranges)
2 tablespoons orange juice concentrate
2 tablespoons orange zest
¾ cup coconut milk
1 Combine all ingredients into a blender. Buzz until smooth.
2 Pour into ice pop molds and freeze until solid, at least 4 hours but ideally overnight.
3 Remove the ice pops from their molds and store in the freezer, individually wrapped in plastic.
SERVES 8
It’s like summer in a cup—without the face-melting heat. Either let the pudding set in a large bowl and go from there, or portion the pudding into individual serving containers before placing in the refrigerator to set.
1 teaspoon powdered gelatin
8 egg yolks
½ cup lemon juice
½ cup 100 percent fruit strawberry jam
½ cup butter, cut into chunks
¼ teaspoon salt
½ cup coconut milk
1 Fill a very small bowl with 2 tablespoons of lukewarm water. Sprinkle the gelatin as uniformly as possible over the water. This is called “blooming” the gelatin. The water and powdered gelatin will combine to form a paste.
2 In a medium sauce pot, whisk together the egg yolks, lemon juice, and strawberry jam over medium heat. Then whisk in the butter and salt.
3 Continue to whisk until the butter is melted and mixture is thick enough to coat the back of a spoon, about 6 minutes.
4 Turn the heat off. Whisk in the bloomed gelatin paste.
5 Pour mixture into a fine mesh strainer over a clean bowl, and stir in the coconut milk. Press a piece of plastic wrap onto the top of the pudding. Place in the fridge to firm up, about 3 hours.
6 Alternatively, place in the freezer for gelato.
SERVES 4
A cross between a sorbet and a granita, this is tangy, sweet, and mouth-puckeringly delicious. If you’re pressed for time, cut the purée with club soda or coconut water for a delicious liquid refresher.
2 12-ounce bags frozen cherries, thawed
2 tablespoons 100 percent fruit strawberry jam
¼ cup lime juice
1 Purée cherries, jam, and lime juice in blender.
2 Pour purée into a pie tin or freezer-safe dish.
3 Place dish in the freezer. Every 30 minutes or so, flake the purée with a fork until the shards are completely frozen through, about 2 hours.
4 Use an ice cream scoop to portion out the sorbeta.
5 It’s best to serve this immediately, but if you have the sorbeta in the freezer for longer than 4 hours, make sure to set it out at room temperature for about 15 minutes before serving.
MAKES ABOUT 1 QUART
No ice cream maker needed here. This is the absolute creamiest low-sugar ice cream you will ever eat.
6 egg yolks
¼ cup coconut sugar
¾ cup chocolate chips
1 14-ounce can coconut milk
½ teaspoon almond extract
1 teaspoon powdered gelatin
Slivered almonds for garnish
1 It’s important to make sure you have everything set up before you get started with this recipe. Have all of the ingredients close by or already measured out. Open the can of coconut milk, and place a fine mesh strainer over a clean bowl.
2 In a sauce pot, whisk together the egg yolks and coconut sugar over low heat. Continue whisking until the mixture thickens and you start to see tiny bubbles form, about 5 minutes.
3 Whisk in chocolate chips, coconut milk, and almond extract. Slowly sprinkle the gelatin over the mixture. Whisk to combine.
4 Continue to whisk until the mixture is warm to the touch.
5 Pour mixture through strainer to remove any cooked egg chunks. Transfer strained mixture into a freezer-safe container. Freeze for about 3 hours.
6 Let ice cream sit at room temperature for about 15 minutes before scooping. Garnish with almonds and serve.
SERVES 4
Make sure you use spotty bananas for this recipe as they’re naturally sweeter. Add a splash or two of dark rum for Bananas Foster in a glass.
4 bananas, peeled
2 tablespoons coconut sugar
1 14-ounce can coconut milk
1 Preheat oven on the broil setting, and place the oven rack about a quarter of the way down from the broiler. Line a baking sheet with a silicone pat or parchment paper.
2 Slice the bananas into coin shapes and lay them on the baking sheet. Sprinkle each coin with coconut sugar. Place the bananas in the oven, and broil until the sugar melts and caramelizes.
3 Remove the baking sheet from the oven, and let cool to room temperature. Place the baking sheet in the freezer until the bananas are frozen through, about 1 hour.
4 Add the frozen, caramelized banana coins and coconut milk into a blender and buzz until smooth.
MAKES ABOUT 30 COOKIES
Crispy, thin chocolate cookies, drenched in minty chocolate ganache. Store these babies in the freezer for the ultimate after-dinner mint.
FOR THE COOKIES
1 cup almond butter
2 eggs
¾ cup coconut sugar
1 teaspoon baking soda
½ cup cocoa powder
1 teaspoon vanilla extract
FOR THE MINT CHOCOLATE GANACHE
1½ cups chocolate chips
1 tablespoon coconut milk or cream
1 teaspoon peppermint extract
1 Preheat oven to 350°F.
2 Beat together the cookie ingredients using an electric mixer fitted with a paddle attachment.
3 Place the dough on a large piece of plastic wrap. Place another piece of plastic wrap, the same size as the first, on top. Use a rolling pin to roll the dough out between the plastic wrap as thinly as you can. Place the rolled out dough on a baking sheet, and pop in the fridge for 10 minutes to chill.
4 Once chilled, use a cookie cutter (or the rim of a drinking glass), to cut out circular shapes. Line a baking sheet with a silicone pat or parchment paper, then place the cut-out dough on the baking sheet, about 2 inches apart. Bake until set, about 10 minutes.
5 For the mint chocolate ganache, fill a medium sauce pot halfway with water. Place a metal or glass bowl over the top so it fits like a double boiler. Pour chocolate, coconut milk, and peppermint extract in the bowl. Turn the heat to medium-high. Whisk occasionally, until the chocolate melts and everything is mixed well. Reduce the heat to low. Taste and adjust for peppermint-iness.
6 Line two clean baking sheets with parchment paper or a silicone pat.
7 Plop the cookies one at a time into the ganache, flipping them over to coat completely. Schluff off any excess ganache. Grab the cookies by their sides (We don’t want fingerprint evidence), and lay them on baking sheets. Place the baking sheets in the fridge or freezer to harden the ganache.
8 Once hardened, place cookies in an airtight container and store in the fridge or freezer.
MAKES 12
You know exactly what badge-earning, yearly cookie peddlers we’re riffing off.
1¼ cup unsweetened coconut, shredded
⅓ cup coconut sugar
¼ cup coconut oil, melted
1 egg
1 teaspoon vanilla extract
¼ cup chocolate chips
1 Preheat oven to 350°F. Line a baking sheet with a silicone pat or parchment paper.
2 In a large bowl, whisk together coconut, coconut sugar, coconut oil, egg, and vanilla extract. Fold in chocolate chips.
3 Place a ring mold or biscuit cutter on your prepared baking sheet. Drop a heaping tablespoon-size ball of dough into a biscuit cutter or ring mold, and use your fingers to mash the dough into a uniform circular shape. Use the biscuit cutter as a guide. Repeat until all the dough is used up. Place cookies about 2 inches apart.
4 Bake until edges are golden brown, about 15 minutes. Let cookies cool before handling.
MAKES 1½ DOZEN
½ cup butter, softened
¾ cup coconut sugar
1 egg
¼ teaspoon salt
1 cup tapioca flour
¼ cup coconut flour
1 teaspoon baking powder
½ cup chocolate chips
1 Preheat oven to 375°F. Line a baking sheet with a silicone pat or parchment paper.
2 In a small bowl, whisk together salt, tapioca flour, coconut flour, and baking powder. Set aside.
3 Beat together butter and sugar with an electric mixer fitted with the paddle attachment. Continue to beat until fluffy, about 2 minutes. Add the egg and beat to combine, scraping down the sides of the bowl as needed.
4 With the mixer on low, slowly add the dry ingredients. After mixing, fold in the chocolate chips.
5 Drop dough by rounded tablespoons at least 2 inches apart on baking sheet.
6 Bake for 12 to 15 minutes. Cool on sheet before removing.
MAKES 1½ DOZEN
1 Preheat oven to 325°F. Line a baking sheet with a silicone pat or parchment paper.
2 In a small bowl, whisk together the salt, tapioca flour, coconut flour, and baking soda. Set aside.
3 Beat together the butter and sugar with an electric mixer fitted with the paddle attachment. Continue to beat until fluffy, about 2 minutes.
4 Turn the mixer on low and slowly add the dry ingredients, and then the water. Beat until the mixture combines. Fold in the chocolate chips.
5 Drop dough by rounded tablespoons at least 3 inches apart on baking sheet. Press the cookies flat with your hands or a fork.
6 Bake for 12 to 15 minutes. Cool on sheet before removing.
½ cup butter, softened
¾ cup coconut sugar
¼ teaspoon salt
1 cup tapioca flour
¼ cup coconut flour
¼ teaspoon baking soda
3 tablespoons water
½ cup chocolate chips
MAKES 1½ DOZEN
½ cup butter, softened
¾ cup coconut sugar
1 egg
1 egg yolk
¼ teaspoon salt
2 tablespoons finely ground coffee
¾ cup tapioca flour
¼ cup coconut flour
¼ cup cocoa powder
1 teaspoon baking soda
½ cup chocolate chips
1 Preheat oven to 375°F. Line a baking sheet with a silicone pat or parchment paper.
2 Whisk together salt, coffee grounds, tapioca flour, coconut flour, cocoa powder, and baking soda in a large bowl. Set aside.
3 Beat butter and sugar with an electric mixer fitted with the paddle attachment for about 2 minutes, until fluffy. Then beat in the egg and egg yolk, scraping down the sides of the bowl as needed.
4 Turn the mixer down to low and slowly add the dry ingredients until combined. Fold in the chocolate chips.
5 Drop by rounded tablespoon at least 2 inches apart on baking sheet.
6 Bake for 12 to 15 minutes. Cool on sheet before removing.
MAKES 12 COOKIES OR 6 CREAM PIES
These treats are hard to beat. If you’re in a hurry, you can completely forget about the cream pie filling, and you’ll find yourself with delicious soft-baked carrot cake cookies. Or go all-out and make some of the most delicious bake-sale-worthy cream pies you’ve ever had.
FOR THE CARROT CAKE COOKIES
1 cup almond butter
2 eggs
1 cup grated carrots
⅓ cup maple syrup
¼ cup raisins
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
¼ teaspoon ground cloves
FOR THE FILLING
1 cup palm shortening
⅓ cup honey
1 tablespoon orange zest
1 teaspoon vanilla extract
1 Preheat oven to 350°F.
2 Beat together cookie ingredients with an electric mixer fitted with a paddle attachment. Dough will be wet.
3 Drop heaping tablespoons of dough about 2 inches apart on cookie sheet lined with parchment paper or a silicone pat.
4 Bake about 14 to 16 minutes, until cookies puff but are still soft. Let cool before removing from sheet.
5 For the filling, beat the palm shortening, honey, orange zest, and vanilla extract with an electric mixer fitted with a whisk attachment until fluffy.
6 To make the cream pies, use a spoon to slather the filling onto the bottom of one cookie, then top with another cookie. Repeat until all the cookies are used.
7 Store cream pies in an airtight container at room temperature for up to 1 week.
MAKES 16 BROWNIES
A marriage between cakey brownies and fudgy brownies, so no one feels left out.
2 tablespoons tapioca flour
3 tablespoons coconut flour
1 tablespoon cocoa powder
¼ teaspoon baking soda
¾ cup chocolate chips or a 6-ounce chocolate bar, cut into chunks
½ cup butter, plus more to grease pan
⅓ cup coconut sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 Preheat oven to 350°F. Lightly grease an 8 x 8 x 2-inch baking dish.
2 Whisk together tapioca flour, coconut flour, cocoa powder, and baking soda in small bowl.
3 Melt butter, sugar, and chocolate together in either a bowl (via the microwave) or a sauce pot (via the stove). Stir in vanilla extract and salt. Whisk in the eggs.
4 Pour the dry ingredients into the wet ingredients. Whisk to combine.
5 Pour the batter into baking dish, and bake until brownies are puffed in the center and not too jiggly when (gently) shaken, about 28 to 30 minutes. Allow to cool in pan before cutting into 2 x 2-inch squares.
MAKES 16 BLONDIES
For the creamed coconut used in this recipe, we prefer the Let’s Do Organic brand, which comes in an airtight package. Because it contains a mixture of coconut oil and coconut meat solids, it has a thicker, creamier texture than the coconut butters you typically find in a jar.
1 7-ounce package creamed coconut (Let’s Do Organic brand)
½ cup coconut sugar
2 eggs
1½ teaspoons vanilla extract
¼ teaspoon salt
½ teaspoon baking soda
1 Preheat oven to 350°F. Lightly grease an 8 x 8 x 2-inch baking dish.
2 Place creamed coconut in a bowl, and microwave in 30-second increments until it can be whisked into a smooth paste.
3 Whisk in sugar, eggs, vanilla extract, salt, and baking soda.
4 Pour the batter into the baking dish, and bake until slightly puffed and springy, about 22 to 25 minutes. Allow to cool in pan before cutting into 2 x 2-inch squares.
5 Refrigerate blondies for a denser mouth feel.
MAKES 12
There’s some serious coconut flavor packed in these cupcakes. If you have any leftover caramel, you can use it as a dip for fresh fruit.
FOR THE COCONUT CUPCAKES
½ cup coconut flour
½ cup tapioca flour
1 teaspoon baking soda
4 eggs
½ cup coconut oil, melted
⅓ cup coconut sugar
½ cup unsweetened applesauce
1 teaspoon coconut extract
Toasted coconut for garnish
FOR THE COCONUT CARAMEL
⅓ cup maple syrup
⅓ cup honey (or coconut sugar for a darker caramel)
½ cup butter, softened
2 tablespoons coconut milk
¼ teaspoon salt
1 Preheat oven to 350°F. Line a standard muffin tin with liners.
2 Whisk together coconut flour, tapioca flour, and baking soda in a large bowl.
3 In another large bowl, whisk together eggs and coconut oil, then whisk in sugar, applesauce, and coconut extract.
4 Add the dry ingredients into the wet ingredients and whisk to combine.
5 Pour the batter into the baking dish, and bake until cupcakes are cooked through, about 22 minutes.
6 For the caramel, heat maple syrup and honey in a sauté pan over medium heat. Whisk occasionally, until the syrup starts to bubble, about 2 minutes. Whisk in the butter until it completely dissolves, then whisk in coconut milk and salt.
7 Pour the caramel into a bowl and place in the refrigerator to chill.
8 Dip the top of the cooled cupcakes into the chilled caramel to frost.
MAKES 8 BARS
2½ cups unsweetened shredded coconut
1 cup B-Butter (page 206)
½ cup coconut oil, melted
⅓ cup honey
⅓ cup chocolate chips
1 Preheat oven to 350°F. Lay the shredded coconut in an even layer on a baking sheet. Toast until about a third of the coconut shreds look toasty brown. Remove from oven and cool.
2 Beat together B-Butter, coconut oil, and honey with an electric mixer fitted with a paddle. Fold in chocolate chips and toasted coconut.
3 Pour batter into an 8 x 8 x 2-inch baking dish.
4 Smooth the top of the batter, and place the dish in the refrigerator until hardened, about 3 hours. Cut into 4 x 2-inch bars.
5 Store in the refrigerator.
MAKES 16 PIECES
No lawsuit warranted with this name. Get it?
2 cups chocolate chips
¼ cup coconut milk
½ cup coconut oil
½ cup unsweetened shredded coconut
1 teaspoon coconut extract
2 tablespoons honey
¼ cup chopped almonds
1 Place a soup pot half full of water over medium-high heat and bring to a simmer. Next, combine chocolate chips and coconut milk in a heat-safe glass bowl and place over the pot to create a double boiler effect. Whisk until chocolate is completely melted, then remove from heat and allow to cool.
2 Beat together the coconut oil, coconut, coconut extract, and honey with an electric mixer fitted with a paddle attachment.
3 Once the chocolate-coconut milk reaches room temperature, pour it into an 8 x 8 x 2-inch baking dish. Add coconut mixture and swirl it together using a bamboo skewer or knife. Don’t worry if the coconut mixture melts a little bit; it will firm back up.
4 Top with chopped almonds and place in the fridge for about 2 hours. Once firm, cut into 2 x 2-inch squares.
MAKES 16 SNACK CAKES
Inspired by a friend whose admitted weakness is those plastic-wrapped individual snack cakes that haunt the middle aisles of the grocery store. You can also bake these into cupcakes.
FOR THE CAKE
⅓ cup coconut flour
⅓ cup tapioca flour
1 teaspoon baking soda
3 tablespoons cocoa powder
4 eggs
½ cup butter, melted, plus more for the pan
½ cup coconut sugar
½ cup unsweetened applesauce
½ cup chocolate chips
FOR THE CHOCOLATE BUTTERCREAM FROSTING
⅓ cup maple syrup
⅓ cup coconut sugar
4 egg yolks
5 tablespoons butter, softened
3 tablespoons cocoa powder
¼ teaspoon salt
1 Preheat oven to 350°F. Lightly grease an 8 x 8 x 2-inch baking dish.
2 Whisk together coconut flour, tapioca flour, baking soda, and cocoa powder in large bowl.
3 In another large bowl, whisk together eggs and butter, then whisk in sugar and applesauce.
4 Add the dry ingredients into the wet ingredients, and whisk to combine. Fold in the chocolate chips.
5 Pour batter into the baking dish, and bake until cooked through, about 25 minutes.
6 For the frosting, combine maple syrup and coconut sugar in a sauce pan over medium heat. Cook until the sugar has dissolved and starts to foam. Next, whip egg yolks with an electric mixer fitted with the whisk attachment until the color begins to pale. Then, while the mixer is running, slowly pour the hot sugar syrup into the egg yolks. Continue to whisk until the mixture has cooled (the mixing bowl will feel cool to the touch). Whisk in the softened butter, 1 tablespoon at a time, then whisk in the cocoa powder. If the buttercream frosting is too thin, it’s likely because it’s still warm, so place it in the fridge to firm up and become spreadable.
7 Frost the cake once completely cooled.
MAKES ONE 1.5 QUART LOAF
This spice cake will make you go bananas. Make sure you use very ripe, heavily spotted bananas. You’ll know they’re ready for baking when you don’t want to peel and eat ’em.
½ cup butter, melted, plus more for the pan
½ cup maple syrup
1 cup mashed banana (about 2 large)
4 eggs
½ cup coconut flour
½ cup tapioca flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon powdered ginger
½ teaspoon grated nutmeg
½ teaspoon grounded cloves
1 Preheat oven to 325°F. Lightly grease a 1.5 quart oven-safe loaf pan.
2 In a large bowl, whisk together butter and maple syrup, then whisk in mashed banana and eggs.
3 In another large bowl, whisk together coconut flour, tapioca flour, baking soda, and spices.
4 Whisk the dry ingredients into the wet ingredients, and mix until thoroughly incorporated. Pour the batter into the loaf pan.
5 Bake until the edges are golden brown and the center of the cake is cooked through, about 50 minutes to 1 hour. Let the cake cool before removing from the pan.
