No, I don’t live on cookies and treats, although my posts of late have mostly featured the sweeter side of the Paleo life. I love to eat vegetables and (especially) meat but something about baking motivates and inspires me to photograph and post like nothing else.
I call these Cherry Garcia Cookies in my head, because my favorite Ben & Jerry’s ice cream was the inspiration for these treats. The finished product is dark, dense, chewy and sweet. There is some labor involved in chopping the cherries and shaving the chocolate, but once that’s passed it’s on to the fun of hand-shaping these little beauties. One note: try to find unsweetened or juice-sweetened cherries, because they can come loaded with sugar. I also used chocolate extract, but I think vanilla would work just fine.
- 1 cup unsweetened shredded coconut
- 1 cup dried cherries
- 4 ounce unsweetened chocolate
- 1/4 cup cocoa
- 2 tablespoon coconut flour
- 1 pinch salt
- 1 teaspoon chocolate extract
- 1/3 cup honey
- 1 banana
- 3 eggs
- Preheat oven to 350°F, line a cookie sheet with parchment paper and set aside.
- Roughly chop the cherries and half of the chocolate.
- Transfer the chocolate and cherries to a large mixing bowl, add the coconut, coconut flour, cocoa and salt.
- In a medium mixing bowl, thoroughly mash the banana, then add the honey and chocolate extract and mix until combined. Whisk in the eggs until frothy.
- Mix the wet mixture to the dry one. The combination should be clumpy and sticky, tacky enough to be shaped by hand into balls and then flattened into a thick cookie.
- Place on the parchment-lined baking sheet pan, a half inch apart, and bake in the preheated oven for 20 minutes. Cool completely.
- Melt the remaining half of the chocolate in a microwave or a double boiler, then use a butter knife to spread the melted chocolate very thinly over the top of the cookies.
- Place the remaining ½ cup shredded coconut in a flat-bottomed bowl or on a plate, then invert the cookies and dip the chocolate-covered top straight down in the coconut to coat.
- Arrange back on the cookie sheet, then dip a fork into the melted chocolate. Using a diagonal motion above the cookies, streak them with the melted chocolate. Chill until the chocolate hardens, then serve.