This is a quick and easy to make chicken dish that can be enjoyed cold or hot. The blend of the Thai curry sauce and coconut go wonderfully together. A great snack for parties and also something to keep the husband quiet when he is hungry but does not want a large meal. Although he will end up scoffing the lot. It is so easy to make too! I love dishes that look like you have made an effort but in truth were so easy to whip up. It can be a snack or a main dish…depending upon how many you eat!
These cookies are better cold than straight of the oven which is unusal for a cookie in my book! This is for coconut lovers and gives you a lovely low carb, gluten free cookie full of coconut goodness. As I am currently having a play with the joy that is coconut nectar I used this for the sweetner element of the cookie. You could use another sugar substitute instead though. One thing to point out is that these cookies do not spread out whilst cooking so you need to make them into cookie shapes when placing them onto the baking tray.
1 cup coconut flour
1/2 cup coconut oil, melted
1/2 cup coconut nectar (or other sugar subsistute)
1/2 cup unsweetened desiccated coconut
1/2 tspn vanilla extract
1/8 tspn salt
3/4 cup chocolate chips
- Preheat the oven to 190C/375F degrees.
- Mix the coconut oil, coconut nectar, vanilla, eggs and salt. Blend well.
- Add the coconut flour, desiccated coconut and chocolate chips.
- Form into cookie shapes and place onto a baking tray lined with greaseproof paper.
- Bake for 15 minutes until golden.
- Cool, eat and enjoy!
This is a great use of coconut as it is used to make the cases for these delicious desserts. The chocolate filling is tasty and I even made one version with a large dash of rum (naughty but nice). I used a muffin tin to make these but you could use a mini muffin tin to make small dainty ones. Hey, who I am kidding, make them large and glorious!