Print Recipe

Coconut Caramel Chocolate Fudge Cookies

These cookies are all the flavours you'd ever wish for in a small bite!
Prep Time30 mins
Cook Time20 mins
Total Time1 hr
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Coconut Caramel Chocolate Fudge Cookies

      Coconut Cookie

      • 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

      Caramel Sauce

      • 1/2 Cup Coconut Cream
      • 2 Tablespoons Maple Syrup
      • dash of Salt
      • 3/4 teaspoon Vanilla Extract

      Chocolate Fudge Sauce

      • 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

      Instructions

      INSTRUCTIONS

        Coconut Caramel Chocolate Fudge Cookies

          Coconut Cookie

          • 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.

          Caramel Sauce

          • 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.

          Chocolate Fudge Sauce

          • 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.