This recipe is gluten free and dairy free if the chocolate you use falls into those categories.
I sent them to work with my husband yesterday and none came home. The couple I kept for myself were pretty delicious as well! You can easily swap a regular shortbread recipe for the base if you prefer. I just wanted to experiment with coconut flour and it was a success. Enjoy the step-by-step photos that follow the recipe.
- 1 3/4 cups coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/4 cup coconut oil, solid
- 1/2 cup sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1/2 cup shredded coconut
- 1½ Cups sugar
- ½ Cup water
- 2 Tbsp Lemon juice or 1Tbsp vinegar
- ½ Cup thick coconut milk
- 1 tsp Vanilla
- ¼ tsp salt
- 3 Cups toasted coconut
Preheat oven to 350 degrees. Grease 9×13 pan with coconut oil.
Toast coconut flakes on a cookie sheet until lightly browned. Stir often to prevent burning. (this can also be done on the stove top in a frying pan).
Mix together flour, baking powder and salt and set aside.
Cream butter, coconut oil and sugar. Add eggs one at a time, add vanilla. Add almonds followed by flour mixture, 1/2 cup at a time.
Pat dough into a 9×13 pan and bake for 12 minutes, or until lightly browned. Move to wire rack to cool.
Bring sugar, water and vinegar to a boil. Cook until sugar just starts to caramelize. Whisk in coconut milk, vanilla and salt. Mixture will bubble up when cream is added so add it slowly and stir like crazy! Stir in toasted coconut.
While base is still warm to the touch, spread topping over base. When cooled to the touch, cut into squares or shapes. Dip the bottoms into chocolate and drizzle melted chocolate over each square. I melted my chocolate over a double boiler and then added a little more chopped chocolate to cool it quickly to prevent it from blooming.