Gluten Free Chocolate Coconut Shortbread Cookies
 
Prep time
Cook time
Total time
 
A healthier version of everyone's favorite Samoa Girl Scout cookies with refined sugar-free shortbread cookies dipped in dark chocolate and topped with honey sweetened toasted coconut.
Author:
Recipe type: Dessert
Serves: 6 dozen
Ingredients
  • 1 stick butter, room temperature
  • ½ cup honey, plus extra for drizzling
  • ¼ cup coconut sugar, or brown sugar
  • 1 teaspoon vanilla
  • 1½ cups King Arthur brand gluten free multi-purpose flour
  • ⅓ cup coconut flour
  • ¼ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt
  • 3 cups semi-sweet or milk chocolate chips*
  • 3 teaspoons coconut oil
  • ½ cup unsweetened shredded coconut
Directions
  1. In a large mixing bowl or stand mixer, cream together butter, ½ cup honey, coconut sugar, and vanilla until pale and smooth. In a separate smaller mixing bowl, sift together gluten free flour, coconut flour, baking soda, xanthan gum, and salt. Add dry ingredients to wet and mix on low until combined. Beat on medium speed an additional 2 minutes. Divide dough in half. Cover and chill each half for 30 minutes.
  2. Preheat oven to 375 degrees and line baking sheets with parchment paper. Set aside.
  3. Remove dough from fridge. Generously flour work surface. Place one of the balls of dough on flour. Dust top of dough with flour. Roll out to ⅛" thickness. Cut donut shape circles using two different sized circular cookie cutters. Place donut shaped cookies 1" apart on baking sheets. Continue until all dough is used, rerolling and reshaping as needed.
  4. Drizzle about 1 teaspoon of honey over each cookie (enough that the shredded coconut can stick to). Sprinkle shredded coconut over top of honey. Drizzle an additional thin layer of honey over each cookie.
  5. Bake cookies for 7-9 minutes or until golden brown. Remove from oven and slide parchment paper off of cookie sheet and onto cooling racks to allow cookies to completely cool.
  6. Repeat steps with second ball of dough until all dough is used.
  7. Once cookies are completely cooled, prepare to dip in chocolate. Line completely cooled cookie sheets with wax paper. Work in two batches so chocolate doesn't get too hard. Microwave 1½ cups chocolate chips in a microwave safe dish at 50% power for 1 minute. Remove and stir for one minute. Return to microwave for 15 second intervals at 50% power, stirring for 30 seconds in between until smooth. Add 1½ teaspoons of coconut oil and stir until smooth.
  8. Holding cookies one at a time with index finger and thumb, dip bottom of cookies into chocolate and transfer onto wax paper. Once chocolate is gone, repeat microwave directions with remaining 1½ cups of chocolate and coconut oil.
  9. Once all the bottoms of the cookies are dipped, use remaining melted chocolate to drizzle over tops of cookies.
  10. Chill cookies in the fridge for 15-20 minutes or until chocolate is set. Store in an airtight container at room temperature for up to three days or in freezer for up to 3 months.
Notes
*This ingredient does contain sugar, so for a completely sugar free cookie you will need to use sugar free chocolate chips. I, however, enjoy the lightly sweet taste of dark chocolate chips.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-chocolate-coconut-shortbread-cookies/