Today we have two yummy recipes courtesy of Perfect Supplements. These light, crispy cookies pair perfectly with a warm mug of coconut hot chocolate. Bring these to your holiday gathering, or take a break from wrapping to sit by the fire with a little treat.
Coconut Chocolate Chip Cookies
1 cup Perfect Coconut Oil, melted
1/2 cup sugar
1½ cup flour
1 tsp baking powder
1 tsp sea salt
1/3-1/2 cup mini semi-sweet chocolate chips
1/2 cup shredded coconut
1/2 cup chopped walnuts (optional)
Preheat the oven to 350F. In a big bowl, beat coconut oil, sugar, and eggs about 3 minutes or until creamy. Mix together flour, baking powder, and salt in a separate bowl, then add to the wet ingredients while slowly beating. Fold in the chocolate chips, coconut, and walnuts (if desired). Use a spoon or ice cream scoop to place tablespoon-sized balls onto a baking sheet 2″ apart. Bake for 15 minutes. They should be golden brown when ready. Recipe makes about 2 1/2 dozen cookies.
14 oz can of coconut milk
1 cup of whole milk
3 ounces of chopped dark chocolate
3 tbsp raw cacao
3 tbsp maple syrup or raw honey
1 tbsp of Perfect Coconut Oil
1/2 tsp of vanilla or almond extract
1/2 cup of full fat coconut milk, chilled for 6 hours in the fridge
1/2 tsp of vanilla extract
1/2 cup of toasted coconut flakes
Combine coconut milk, milk, chocolate, cacao, and sweetener in a saucepan. Stir over medium heat until the mixture is smooth and steamy. Remove from stove and stir in vanilla extract.
The topping whips up similarly to heavy whipping cream. When you remove the coconut milk from the refrigerator, sometimes the milk separates a bit. Use the thick, creamy portion on top, not the watery liquid that sinks to the bottom. Add vanilla and whip with an electric mixer until soft peaks form. Spoon on top of hot cocoa and sprinkle with toasted coconut flakes.