Coconut Cookies Pinacolada Shots
Cookies Raw Unrefined Sugar - 65 gms Coconut oil - 40 gms Flax seed powder 2 tsp Water 2 tbsp Flour 60 gms Almonds meal -25 gms Coconut (dry dessicated) 80gms Pina Colada White Rum 20 ml Coconut Milk 40 ml Pineapple Juice 20 ml
Mix flaxseed meal and water and keep it aside for 10 minutes. Mix all the dry ingredients with a ballon whisk. Take coconut oil and sugar in a deep bowl. Whisk it for a minute with a balloon whisk. Add flaxseed water mix. Whisk again Now add dry ingredients. Mix lightly with your hand to bring the dough together. Divide it into six equal portions. Roll each piece into a smooth ball and press it lightly. Keep it in a silicon cupcake mould. Press it with a small bottle to create an indentation (cavity) Repeat the process with rest of the pieces. Keep the cupcake moulds on a baking tray lined with parchment paper and refrigerate for 30 minutes. Bake in a preheated oven at 160 degrees with fan and both rods on for 20 minutes. Rotate the tray after 10 minutes for even baking. Remove the tray. Carefully remove the cookies from cupcake liners and keep them on the baking tray, press the cavity lightly with the same bottle that you had used earlier to create the cavity. Let them cool completely on the baking tray. Mix and shake all the ingredients for Pina Colada. To serve Pour some Pina Colada into the cavity of the cookies and serve immediately.
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