If you’re looking to make these delicious cookies a well-rounded dessert, they go quite nicely with coconut ice cream! Traditionally, they can be served with tea/coffee, crumbled over pudding, or served as sandwich cookies filled with ice cream, whipped cream, or jam. If you are looking for a way to use up coconut cream, this may be a good option. They also freeze well and are fantastic straight out of the freezer (in fact in these hot days in June/July, I prefer them that way).
Chocolate Drizzled Almond Florentines
Yields: 28 cookies
1 3/4 cups sliced almonds
4 tbsp almond flour
1 tbsp Orange Zest
1/4 tsp sea salt
1/2 cup sugar
1/4 cup butter
2 tbsp honey
2 tbsp full-fat coconut milk (not light; use the cream from the top of the can)
1 tsp vanilla extract
1/4-1/3 cup dark chocolate chips
1/2 tsp coconut oil
Finely chop the almonds and place them in a large mixing bowl. Stir in the flour, zest, salt, and sugar. In a medium sized pot, add the butter, honey, and coconut milk and stir until combined. Increase the heat to medium-high and bring to a low boil. Immediately remove from the heat and stir in the vanilla. Add the dry ingredients to the wet ingredients and stir until combined. Set aside to cool for about 10-15 minutes.
With wet fingers, shape the dough into 1/2 tablespoon balls and place 3 inches apart on a baking sheet that has been lined with parchment paper. Bake at 275 degrees for 10 minutes, then rotate the pan and bake for another 7-9 minutes. Allow the cookies to cool for about 5 minutes on the pan, then careful transfer them to a cooling rack. Repeat baking process with the remaining dough.
Meanwhile, melt the chocolate chips and coconut oil over low heat, or in the microwave. Drizzle the melted chocolate over the cookies with a fork. Chill the cookies in the fridge or freezer, until hardened.
Recipe adopted from Fried Ice and Donut Holes
Photos by A Healthy Jalapeño