Coconut Creams...

Remember these biscuits from your childhood? Crispy biscuit base with spongy coconut marshmallow on top? Those Coconut Cream biscuits were always one of my favourites.... Logical step? To make them healthier and share the recipe!

If you remember, the marshmallow came in either pink or white... I always chose the pink one! Instead of using a chemical food dye to create a pink shade, I used raspberries to create a natural colour.

I know a lot of you will look at the ingredients for these biscuits and almost be scared away by the inclusion of gelatin. If you have never worked with it, there's a few things to keep in mind or it won't set or will set in a hard lump instead.... It's honestly really straight forward so just do as you're told and it'll work perfectly!

For the biscuit base I reused the recipe from my Chocolate Heart Cookies... Once you have made & chilled the dough, cut out round biscuits and bake as directed. Set aside to cool while you make the topping.

For the raspberry marshmallow topping: 

• 3 egg whites
• 2 tbsp Irish honey
• 1 tsp vanilla extract
• 1 sachet Gelatin powder
• 50g frozen raspberries
• 3 tbsp water

To coat:

• 100g unsweetened dessicated coconut

Place raspberries & water into the microwave for 20 seconds at a time. Stir and mash in between each 20 second burst until the raspberries are softened, broken up and the mixture is steaming.

Pour the gelatin powder over the top of the hot raspberry mixture and set aside to dissolve. It's really important to pour the gelatin onto the liquid and not the other way around or you'll end up with a hard lump. Also make sure the liquid is steaming hot (not boiling) before adding the gelatin or it won't dissolve fully.

Next add the egg whites, honey & vanilla to a heatproof bowl over gently simmering water.

Whisk the mixture constantly until it forms stiff glossy peaks. (If you don't whisk constantly, you'll end up with scrambled egg whites). This should take about 5 minutes.

At this stage, your gelatin should have dissolved, cooled and will be ready to use. It's important that both the gelatin mix & the egg white mixture are approx the same temperature, otherwise the gelatin will set too quickly and form strings... The egg white mixture will be warm, just make sure the gelatin has cooled sufficiently.. 

Add the gelatin mixture to the egg white gradually, whisking constantly. I recommend pouring the gelatin in a slow, steady stream. Once fully combined, you can stop whisking.

Using a piping bag or a dessert spoon add a generous amount of marshmallow topping to your prepared cookies.

Once you have used all the mixture, coat the topping evenly with dessicated coconut.

Set aside to firm up, this should take less than an hour.

I've gotta say, I was pretty delighted with how these biscuits turned out. They looked & most importantly tasted like (better than) the originals, and when I see people who usually go for sugary snacks reaching out for a 2nd and 3rd biscuit with their coffee, I know I've done something right!

I really hope you try these & that you enjoy them. There's only a few things to remember when it comes to gelatin so follow my instructions and they'll be perfect! 

Coconut cookies

I've got to be honest here... I hate macaroons. I don't like the consistency or the bland flavour... BUT I played around with the recipe (I love fixing things), and these are AMAZING. 

Sugar free, grain free cookies with all natural ingredients... and they taste so Christmassy & make the kitchen smell great :) 

• 50g flaked raw coconut (check the ingredient list to make sure there's no added sugar or vegetable oil)

• 50g unsweetened dessicated coconut
• 50g flaked almonds
• 1/2 tsp freshly ground cinnamon
• zest of 1 large orange 
• 2 tbsp orange juice
• 2 tbsp Keen almond butter
• 1 tsp vanilla extract

I'm all about keeping it simple... so believe me, you can't get this wrong! 

Add all the ingredients to a heat proof bowl. 

Place above gently simmering water and keep stirring for about 5 minutes.. The reason we're doing this is to allow the flavours to develop before baking, and to create a more pliable cookie dough.. if you don't do this, the dough will be too wet to work with and the cookies won't hold together.. 

Remove from the heat & allow to cool. You can store the dough in the fridge for 3 days at this stage.

 

It's usually easier to work with if you have chilled it a little, overnight is best... but 30 mins will be ok too. 

Using a teaspoon, divide the dough into balls and flatten gently on a non-stick baking tray.

Bake for 10 mins at 160d (fan oven). Keep an eye on them to make sure they don't burn, and since some oven temperatures vary, make sure you don't over bake them since you're looking for a crunchy cookie that's still chewy on the inside. 

I have been known to drizzle some of my homemade chocolate over these cookies, and it works really well... they're great the way they are too though :)