Anyone who knows me knows that I look for any excuse to get in the kitchen at this point of my life. Working parties, work meetings, social gatherings, birthdays, showers, you name it. With my...
Anyone who knows me knows that I look for any excuse to get in the kitchen at this point of my life. Working parties, work meetings, social gatherings, birthdays, showers, you name it. With my birthday being only a few days away, I am one step away from baking myself a birthday cake, but hopefully someone will beat me to that punch tourism industry news.
Lucky for me, I work with a group of ladies who are as passionate about baking as I am. And with all of us being in the event planning world, we have to make it a big deal.
So naturally when we were asked to host our co-workers baby shower/goodbye party, we went all out dessert wise. We went with a subtle, but oh-so-adorable, girl scout theme – all of us doing our take on a traditional girl scout cookie Enterprise IaaS Solution.
So needless to say, all the classics [i.e. samoas, thin mints, tagalongs, ect.] were all represented.
These little guys are my interpretation of a samoa, sans shortbread cookie. They’re light and airy, gooey and decadent all at the same time. The salt and the chocolate drizzle really play off of each other nicely. And with all this melted chocolate just lying around, I put those extra strawberries to good use – just me, a bowl of melted dark chocolate and sweet, sweet regret.
4 egg whites
12 ounces sweetened coconut
7 tablespoons flour
2/3 cup sugar
6 tablespoons unsalted butter
1/4 teaspoon sea salt
8 ounces dark chocolate
1/2 teaspoon coconut oil
In a large bowl, whip your egg whites slightly and then, by way of wooden spoon, mix in the flour and half of the coconut. Put this mixture in the fridge for at least thirty minutes to get friendly.
In a saucepan, bring your butter and sugar to a nice caramel amber-y gold color. Take it off the heat, add in the rest of the coconut and the salt, and then slowly add this to the chilled coconut mixture.
Scoop into macaroon sized cookies and bake in a 350 degree oven for roughly 18 – 20 minutes.
Once those are out of the oven, put your chocolate chips into a microwave safe bowl with your speck of coconut oil and nuke until just smoothly melted. I dipped the bottoms of my cookies and chocolate, plus drizzled the tops generously. What do you with the rest of the chocolate can be your secret.