Sunday, September 5, 2010
The sumptuous Sheerkhorma and Saffron Sevia are definitely the classic delicacies served on the big holiday of Eid,but I also love to compliment the Eid feast with some adorable baked goodies.
These nutty cookies are ridiculously simple to bake and quite a treat on the special day.Did I mention these are also incredibly nutritious ?
Recipe : Vegan Almond Coconut Cookies with Dark Chocolate Drizzle
yields about a dozen cookies
1 cup fine shred coconut
1 cup fine ground raw almonds
2 tablespoon all purpose flour
1/4 cup Agave nectar
1 tablespoon sugar
1 tablespoon virgin pressed coconut oil
1/2 cup good quality semi-sweet chocolate chips
In a large mixing bowl combine the coconut,almonds ,salt and flour.In another smaller bowl mix in the sugar,honey and melted coconut oil.Stir in the honey mixture in to the coconut mixture,combine well.
Preheat Oven to 350F.
Take a tablespoon of mixture,roll and slightly flatten the balls, lay on cookie sheet lined with parchment paper.Bake for 10-12 minutes,until lightly crisp on top.Let cool before drizzling the chocolate over.
Melt the chocolate in microwave,stir every 10 seconds until completely melted,add about a tablespoon of soy or almond milk and keep stirring to make the mixture smooth and glossy .
Using a spoon ,drizzle the chocolate all over the cookies.Can serve immediately.Or to store let cool completely,can be kept in refrigerator for over a week.