Coconut Shortbread Cookies

In a small pan, melt on low heat:

4 Tbsps Coconut butter

4 Tbsps Coconut oil

In a mixing bowl, add:

1/4 cup shredded coconut

1/2 cup coconut flour

1/4 cup rice flour mix (4 parts white rice flour, 1 part sweet rice flour)

1/8 Cup Tapioca Flour

1/8 Cup sweet potato flour

1/2 tsp Konjac powder

1/2 tsp Celtic sea salt

Use a whisk to remove any chunks and mix well.

In a separate mixing bowl add:

1/4 cup maple syrup

2 large eggs

1 tsp vanilla extract

Blend egg mixture with stick blender until frothy.

Preheat oven to 400 degrees.

Place parchment paper on a cookie sheet.

Add eggs and syrup mixture to dry ingredients and blend with a hand blender (not the stick blender). Add melted oil and coconut butter to the batter and mix again.

Using a small cookie dough scoop, scoop out the dough onto the cookie sheet about 1 inch apart and flatten with a fork in a crisscross pattern (like for peanut butter cookies). 

Bake for 12 minutes then cool completely before serving. (They taste better cold.)


Coconut Whipped Cream

1 –11oz Carton of So Delicious Culinary Coconut Milk 

2 Tbsps Dextrose

1/2 tsp Vanilla Extract

1 tsp Konjac Powder

1/4 Cup Organic Vegetable Shortening (Nutiva)

Mix Coconut milk and dextrose together with a stick blender first, then add the rest and Blend all ingredients together with stick blender.