Guilt-less Desserts & Treats for your Family
How’s your 2016 going so far? Are you sticking to your New Year’s resolutions or is your gym membership already gathering dust?! I recently declared to make 2016 the year of no resolutions so let’s call what I’m about to share with you simply my 2016 challenge (which is in no way related to a goal or a resolution… cough cough).
We recently bought a new camera. It was out of necessity rather than desire. When we started taking food photos it was with an iPhone (I apologise in advance if you ever come across a recipe with photos from this era; they ain’t pretty!) then we got a nice point and shoot camera. That poor camera had a tough life and was held together with an elastic band, but still it took nice photos that made you want to drool all over the computer screen. Not long before Christmas the camera met a fatal end when it started to rattle and wouldn’t turn on.
The short version; we upgraded and got a really nice camera (on sale!) and Santa brought a new lens as well, so we are all kitted up. The problem is still, though, that I have no idea about photography – so I decided to challenge myself to learn more this year and joined the Fat Mum Slim #photoaday challenge. Each day there is a different prompt to get your creative juices flowing and the interpretation is up to you. So far I’ve been experimenting with negative space, lots of f stop action (the technical term for blur!) and the rapid fire mode on the camera. I still have no idea what I’m doing but I know they’re better than this photo so I must be improving! Every few weeks I’ll include a few of my favourite #fmsphotoaday photos to share with you. Here’s the first few; let me know what you think!
Something else I have noticed that’s improved on Mummy Made.It over the years is the combination of flavours in my recipes. Today’s cookies are a great example of that; Coconut, Caramel and Chocolate Fudge. I saw this combination somewhere (Betty Crocker maybe?) and knew that it would be awesome (’cause when is anything with caramel not amazing?!).
These Coconut Caramel Chocolate Fudge Cookies are a cross between a macaroon, a thumbprint cookie and a sundae. The base is a simple Paleo ‘not a sugar cookie’ Cookie that is made in a blender or mixed by hand in a bowl. Before they’re baked the cookie is rolled in coconut and the caramel and chocolate fudge sauce are added after the cookie has cooled completely.
I have decreased the amount of maple syrup (or rice malt syrup if you prefer) in the cookie recipe as the coconut, caramel and chocolate add so much sweetness to each bite. If you prefer your cookies to be tooth achingly sweet swap the amounts for the milk and the maple syrup and your cookies will be a bit sweeter.
These cookies would be pretty darn good even without the caramel and chocolate (if you are not going to add these then you will need to do the milk/maple swap) but if you want to take your cookie love to the next level you must do what I say (sorry; I slipped into parenting mode then). Make the Caramel sauce whilst the cookies are cooking as it needs to be slightly thickened to get a good swishy pattern on the cookie. I used a ziplock bag with a tiny opening and squeezed the sauce out but you could also use a sauce bottle. Swish that goodness all over the cookies and then spread a little chocolate fudge sauce on top. The Chocolate Fudge Sauce is quite rich so it can be changed to Chocolate Ganache if you prefer something more subtle. Once you’ve pimped your cookie then you’re right to reap the rewards of baking; the eating!!
P.S.Let me know if you are also doing the #FMSPhotoaday challenge. I’d love to follow you.
- 1 Tablespoon Maple Syrup
- 3 Tablespoons Milk (of choice)
- 1 Egg
- 2 teaspoons Vanilla Extract
- 1 Cup Almond Meal
- 1 Cup Arrowroot Flour
- 2 Tablespoons Coconut Flour
- 1 1/2 teaspoons Baking Powder
- Dash of Salt
- 3 Tablespoons Coconut Oil, softened
- 1/2 Cup Desicatted Coconut
- 1/2 Cup Coconut Cream
- 2 Tablespoons Maple Syrup
- dash of Salt
- 3/4 teaspoon Vanilla Extract
- 1 Tablespoon Maple Syrup
- 1 1/2 Tablespoons Cocoa
- 1/4 teaspoon Vanilla Extract
- Dash of Salt
- 2 Tablespoons Coconut Cream (put can of cream/milk in the fridge overnight and scoop off the thickened cream)
- Preheat the oven to 175C/350F. Line and grease 2 baking trays.
- Place the maple syrup, milk, egg and vanilla extract into a blender and mix (this can also be done in a kitchen stand mixer or by hand).
- Add the dry ingredients and mix until combined.
- Add the coconut oil and mix until the dough comes together.
- Place the mixture in the fridge for 20 minutes for firm.
- Take 1 Tablespoon of cookie dough and roll into a ball. Roll the ball in the desicatted coconut and then palce on the prepared baking tray. Flatten the cookie slightly with the plam of your hand or a spoon.
- Repeat with the remaining cookie dough (it will make approximately 14 cookies), placing the cookies 2cm /1 inch apart to allow for spreading. Use both trays.
- Bake, 1 tray at a time, for 12-14 minutes.
- Allow to cool on the tray.
- Once the cookies have cooled completely drizzle each cookie with caramel sauce then spread a spoonful of chocolate fudge sauce on top.
- The cookies can be served immediately or stored in the fridge.
- Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat.
- Bring the mixture to boil, then reduce to a medium heat.
- Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning.
- This will take 10-20 minutes, depending on the quality of your coconut cream.
- Add vanilla and continue to cook on medium heat for another 2 minutes.
- The caramel will be dark golden in colour and delicious.
- When cooler, place into container and keep in fridge. The caramel will thicken as it refridgerates.
- Place all the ingredients in a saucepan and bring to the boil over medium heat.
- Ensure that you stir constantly otherwise it may stick and burn.
- Pour into a glass jar and store in the fridge.
- This sauce will thicken in the fridge.
- Great to use warm or scoop out of the jar cold.