I was playing with a recipe from Gluten-Free Easily, and she (Shirley of course) referred to their “Samoa” taste (as in Girl Scout Cookies). One thing lead to another in my mind and I started thinking of the sandwich cookies that the Girl Scouts sell. Thus these Coconut Cashew Sandwich Cookies came to be. You might read this recipe and feel tempted to add chocolate. (Believe me, I always think of adding chocolate.) I personally encourage you to try them as they are… these are very tasty, not too sweet, cookies.
Making them cute… Did I phone it in? I just didn’t have a brilliant idea, so I hand shaped them into … shapes!
Coconut Cashew Sandwich Cookie Recipe
3/4 cup shredded coconut, unsweetened
2/3 cup almond meal/flour
1 tablespoon coconut flour (*if you omit this the cookies will not have a lovely soft texture)
1/4 teaspoon salt
2 tablespoons coconut sugar (brown sugar for substitution)
1/4 cup honey
2 tablespoons coconut oil, liquid
Cashew butter, for filling – stirred and refrigerated a day in advance so that it is not too soft
Preheat the oven to 350 F. Toast your coconut shreds until light gold. This goes very fast, I stir them every 1.5 minutes. Set aside.
Prepare a baking sheet with parchment paper.
Sift the almond meal, coconut flour, salt, and coconut sugar, into a mixing bowl. Add honey, oil, and shredded coconut. Combine.
Using your hands, create small balls of dough, set them on the baking sheet and press them flat. Repair any cracks or loose crumbs with your fingers. The cookies will not spread and will stay in the shape you make them.
Bake for 5-9 minutes. You are looking for a slight gold color starting at the edges. Set out on a cooling rack. The cookies will be fragile and should not be moved until they are completely cooled.
Spread cashew butter in between the cookies to make sandwiches.
Note: I really like this best with cashew butter. If you try to use almond butter I think you might want to mixing in a touch of honey.
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