¾cupfull-fat coconut milkcream only, from the top of a can
¼cuphoney*
2tablespoonsorange juiceabout half an orange
Zest of an orange
2cupsunsweetened shredded coconut
¼cuphazelnut meal
¼teaspoonsea salt
¼cupdark chocolatefor dipping
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a small sauce pan, gently heat the coconut milk over low heat until warm. Remove from the heat and whisk in the honey until incorporated, followed by the orange juice and zest.
3/4 cup full-fat coconut milk, 1/4 cup honey*, 2 tablespoons orange juice, Zest of an orange
In a large bowl, combine the coconut, hazelnut meal, and salt. Stir in the coconut milk mixture and let this sit for ten minutes to thicken slightly.
2 cups unsweetened shredded coconut, 1/4 cup hazelnut meal, 1/4 teaspoon sea salt
Use a coffee scoop or spoon to make small mounds of the coconut mixture on your prepared baking sheet. The scoop I used is equivalent to a heaping tablespoon. Bake for 8-10 minutes, watching closely once they start to turn golden. Your baking time will vary depending on the size of the scoop you use. Turn the baking sheet halfway through the baking time for evenly browned cookies.
Take the cookies out of the oven and let them cool on the baking sheet for 30 minutes before gently removing and cooling completely on a rack. Freeze them for at least 10-20 minutes before dipping them in the chocolate to make it easier.
Dip one half of the cookie in chocolate and place it on a sheet lined with parchment. Repeat until all of the cookies are coated. You can either let the chocolate solidify at room temperature, or place the cookies in the fridge until the chocolate is hard to speed up the process. The cookies will keep in an airtight container in the fridge for up to one week.
1/4 cup dark chocolate
Notes
* Brown rice syrup will work in place of honey, but the flavour will be slightly altered by the change. If you try another liquid sweetener with successful results please let me know.