3 cups desiccated, unsweetened coconut, shredded
1 1/2 cups almond flour (or finely ground, dried nut pulp)
2-3 Tablespoons sesame seeds, ground into a powder (or use tahini butter)
1 teaspoon lucuma powder (opt)
1/2 teaspoon sea salt
1/4 cup nuts, finely chopped (I did not use these this time)
For Chocolate Cookies
2 Tablespoons cacao powder or more to half batter for chocolate cookies
2 Tablespoons cacao nibs, coarsely ground (optional) for chocolate cookies
Note - Depending upon how finely ground your dried coconut is, will determine consistency of your cookie. When I use finely ground (almost like flour), the cookie came out very fine and dry (which I like). When I used a coarser ground (mixed with finer), I got more of a coconutty flavor, like a firm macaroon - so the ingredients you use will determine the consistency of the cookie. You could even try using coconut flour instead of dried coconut, for a really fine textured cookie. Enjoy!
1/4 cup filtered water
6 Tablespoons maple syrup, grade B (or your fav sweetener)
1 Tablespoon coconut oil, melted
1/4 cup coconut cream/butter, melted (or add 2T more coconut oil)
1 teaspoon vanilla extract (or 4 drops Medicine Flower Vanilla)
3 drops Medicine Flower Almond extract (or 1 teaspoon liquid almond extract)
Options - 3 drops Medicine Flower Caramel Extract, or hazelnut, coffee, butterscotch, etc. Almost any flavor would work. Get creative.
Chocolate Zebra Stripe Syrup
2 Tablespoons coconut oil, melted
2 Tablespoons cacao paste(liquor), chopped and melted
2 Tablespoons cacao powder
3 Tablespoons maple syrup - grade B (or your favorite sweetener)
1/2 teaspoon vanilla extract (2 drops Medicine Flower Vanilla Extract)
3 drops Medicine Flower Caramel Extract (optional)
1/8 teaspoon sea salt
In a large mixing bowl add all Dry Ingredients, except cacao powder and cacao nibs.
Melt coconut oil and butter in a metal bowl placed over bowl filled with hot water.
Add Wet Ingredients to Dry Ingredients and mix well with wooden spoon and/or hands.
Taste for sweetness and adjust as desired.
Divide cookie batter in 2.
Add cacao powder and nibs to one of these and mix well.
Form 1-2" round balls in hand, or press dough into silicone cookie molds.
Place formed cookies on cookie tray in freezer for 15 - 30 minutes and prepare Chocolate Zebra Stripe Syrup..
In a stainless steel bowl, placed over a smaller bowl of hot water, melt coconut oil and shaved cacao paste.
NOTE - You can replace cacao paste with cacao butter, but will need to add 1-2 Tablespoons of cacao powder to mix.
Add remaining ingredients. When chocolate melted, remove from heat and continue to stir until mixture begins to thicken.
Remove cookies from freezer and drizzle Chocolate mixture over cookies. Place syrup in a plastic bag and cut a very small hole in corner or use a very small decorating tip or bottle with a small nozzle tip. Decorate as desired.
Place cookies on mesh dehydrator tray and dehydrate at 110 degrees F for 8-10 hours. (Longer if you want crunchier cookies).
Store in airtight container for up to 3 weeks, or freeze to extend shelf life.
*Bonus - Mention "Rawfully Tempting" in Shipping Comments and Medicine Flower will send you a Special Bonus Sample with any order.