3-INGREDIENT COCONUT FLOUR SHORTBREAD COOKIES
7 oz Coconut Flour
4 fl oz Coconut Oil
4 fl oz Maple Syrup
In a medium mixing bowl, add all the ingredients, the order doesn't matter: coconut flour, melted coconut oil, and maple syrup.
Make a Dough Ball
Combine with a spoon at first. The dough will be very wet and it dry as you go. It should take about 2 minutes to form a cookie dough ball.
Roll the Dough
Roll the dough until it reaches about 4 mm (0.15 inches) of thickness. Don't roll too flat or the cookies become fragile.
Cut out the Cookies
Cut out the cookies using a cookie cutter shape of your choice. You can dip the cookie cutter into warm water before cutting to prevent it from sticking to the dough.
Bake the Cookies
Bake for 10-12 minutes or until the sides are golden brown in an oven pre-heated to 350°F / 180°C
Cool down on a cookie rack. Dunk half of the cookies in melted dark chocolate and sprinkle shredded coconut. Freeze the dipped cookies for 2-5 minutes to set the chocolate shell quickly.