keto

samoa cookies

coconut caramel shortbread dipped in chocolate

 

Yield: 15 servings

Serving Size: 1 cookie

 

 

INGREDIENTS:

 

 

 

 


INGREDIENT SOURCING

Unsweetened Shredded Coconut: http://amzn.to/2DuPjBj

Keto Chocolate: http://amzn.to/2ykIZKT

Coconut oil: https://amzn.to/2DbX0uX

 


EQUIPMENT USED:

Non-Stick Baking Paper: https://amzn.to/2rpTKVY

Non-stick Baking Mat: http://amzn.to/2GXkqEC

Cookie Baking Sheet: https://amzn.to/2IyBGmM

Cookie Cutters: https://amzn.to/2IoCCLc

Silicone piping bag: https://amzn.to/2RbgZPJ

Oven-Safe Metal Rack: http://amzn.to/2FRdCqH

Squeeze Bottle: http://amzn.to/2EayAVe

 

 

Directions:

1. Preheat the oven to 300F / 150C, then toast the shredded coconut for 5-10 minutes or until golden brown. Mix this with the prepared keto caramel (recipe linked above), you may need to warm the caramel a bit to fully incorporate the coconut. Move this mixture to the fridge to chill and firm up.

2. Prepare a baking sheet with baking paper or a non-stick baking mat. Roll out your prepared keto shortbread cookie dough (recipe linked above) to about 1/4" (see video for example), then cut out 2" circles, with a 1" circle cut out of the center to create rings. Bake for about 10-15 minutes or until lightly golden around the edges. Cool completely.

3. Melt the chopped keto chocolate with the coconut oil using 20-second bursts in the microwave (or use the water bath method), stirring in between until the chocolate is fully melted.

4. Either scoop or pipe the caramel mixture on top of the cooled shortbread rings to form a thin, even layer (see video above). Chill in the fridge to let the mixture firm up, then dip the bottoms of each cookie into the melted chocolate, gently scraping off any excess, then placing the cookies chocolate side-down onto a non-stick surface to set up. Drizzle excess chocolate over top (see video for example). Wait for the chocolate to set before storing in an air-tight container at room temperature (or in the freezer). They will last about 1 week at room temperature, 1 month in the freezer.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

Become a TPH Patron and get special perks here:  https://www.patreon.com/tphketodesserts

  • Pinterest Social Icon
  • YouTube Social  Icon

©2023 by TPH. Proudly created with Wix.com