Coconut and Almond Cookies
Let's do a fun activity with cookies. These coconut almond cookies are made with a deep indentation and then served with pina colada. So we have Pina Colada Cookie Shots.
You can make the cookies in advance . Then just pour pina colada and serve them to your guests. For kids make virgin pina colada.
The same dough can be used to make regular cookies but baking time will reduce as these will be thinner.
These cookies have crispy edges and slightly soft centre.
Raw Unrefined Sugar 65 gms
Coconut oil 40 gms
Flax seed powder 2 tsp
Water 2 tbsp
Flour 60 gms
Almonds meal 25 gms
Coconut flakes 80gms
White Rum 20 ml
Coconut Milk 40 ml
Pineapple Juice 20 ml
Mix flaxseed meal and water and keep it aside for 10 minutes.
Mix all the dry ingredients with a ballon whisk.
Take coconut oil and sugar in a deep bowl.
Whisk it for a minute with a balloon whisk.
Add flaxseed water mix.
Now add dry ingredients.
Mix lightly with your hand to bring the dough together.
Divide it into six equal portions.
Roll each piece into a smooth ball and press it lightly.
Keep it in a silicon cupcake mould.
Press it with a small bottle to create an indentation (cavity)
Repeat the process with rest of the pieces.
Keep the cupcake moulds on a baking tray lined with parchment paper and refrigerate for 30 minutes.
Bake in a preheated oven at 160 degrees with fan and both rods on for 20 minutes.
Rotate the tray after 10 minutes for even baking.
Remove the tray.
Carefully remove the cookies from cupcake liners and keep them on the baking tray, press the cavity lightly with the same bottle that you had used earlier to create the cavity.
Let them cool completely on the baking tray.
Store them in an air tight container .
To serve :
Mix and shake all the ingredients for Pina Colada.
Pour pinacolada into the cavity of the cookies and serve immediately.