Thursday, May 19, 2016
Seems like most of the more intense flavored coconut desserts all call for "coconut extract" Which when you are corn and chemical free is a HUGE NO-No!!!
We have all probably either wondered about buying some of the coconut cream concentrate or we have bought it and it now sits in the cabinet. It packs an intense coconut flavor which works perfectly to get a strong coconut flavor so you can avoid the icky corny and chemical flavoring. I mixed it with palm shortening to get a better texture for the frosting. I suspect some toasted coconut butter(homemade of course)would work as well to provide that great coconut flavor.
These are very very sweet so I suggest cutting them into small squares. The next time I make them I may use toasted unsweetened coconut flakes on top instead of the sweetened, we LOVE super sweet but these may have been over the top for us!
For the Bars:
2 cups all purpose gluten free flour
½ tsp homemade baking powder(2 parts cream of tartar, 1 part tapioca starch, 1 part baking soda)
3/4 tsp pink himalayan salt(or safe for you)
½ cup Tropical Traditions(Gold)coconut oil, soft
1 cup C&H organic sugar
2 large eggs
1 tsp homemade vanilla extract
For the Frosting:
3 TBS Tropical Traditions coconut cream concentrate , softened
2 TBS Tropical Traditions Palm Shortening
3 TBS Homemade coconut milk
1 TBS Homemade vanilla extract
4 cups homemade powdered sugar
1 cup homemade shredded sweetened coconut, (see below how to make your own)
Preheat to 375 degrees.
In a bowl, combine your flour, baking powder and salt. Set aside.
In another bowl, cream together your coconut oil and sugar for about 3 minutes until light and fluffy.
Add in your eggs and vanilla extract and stir until combined.
Then combine your flour mixture with the creamed ingredients. Dough will be crumbly.
Press the dough evenly into a parchment lined 9x13 baking pan.
Bake for 14-15 minutes until barely a golden color.
Allow to cool completely.
Mix together your coconut cream concentrate,Palm shortening, coconut milk, vanilla extract, and powdered sugar for your frosting until nice and creamy.
Spread your frosting evenly over the top of your cooled cookie bars.
Sprinkle shredded coconut evenly over the top.
Slice into squares and serve.
How to sweeten your coconut flakes:
Lightly sprinkle coconut flakes with water. Sprinkle a few tablespoons of homemade powder sugar over the moistened flakes and mix well- done.