Vegan and Gluten Free!

Time: 20-25 mins

Yield: makes 15-20 cookies

Hi friends. I started making this recipe with my friends in Hawaii. I learned this recipe from people who learned this recipe from others. It’s been passed down in the devotee community. Thats why I am naming this recipe, Krishna Cookies. Simply because these holiday cookies were offered to god and given away to friends, loved ones, and everyone who would accept a cookie on the holiday. Easy to cook in large batched - this cookie is so ideal for mailing during the holidays and stores well for over 2 weeks... So I take no credit in inventing it!

This holiday cookie recipe is great with chocolate so I partnered with the brand chocolita to share this recipe with you! Enjoy.

Ingredients

• 5 cups of shredded unsweetened coconut flakes or 1 bag

• 1 can of coconut condensed milk (11.25 oz can) or sub 5 rip medium smashed bananas for a healthier cookie.

• 2 bars of chocolita chocolate (melted)

• 1 tsp of chocolita bitters optional

• Crushed Candy Canes for Toppers or more shredded coconut

Method for Preparing the Macaroon Cookies

Start by preheating your oven to 350 degrees.

1.) Pour shredded coconut into a large bowl, proceed to add the condensed milk to the shredded coconut.

2.) Using a nonstick spatula or spoon mix the shedded coconut and coconut condensed milk to combine, please be through when mixing. Lastly, add 1 tsp of cocoa bitters or 1 tsp of vanilla extract. The bitters in this recipe will be replacing any extract you'd like to use. Some options could include: peppermint extract, almond extract, or vanilla extract. Please play with the recipe.

3.) Form cookies or macaroons and transfer dough to a parchment paper lined baking sheet. Spacing is not very important as these cookies do not expand when baked.

4.) When you have all your cookies ready transfer the pan to the preheated oven and bake 12-15 min until bottoms and tops of the cookies have started to lightly brown.

Please keep an eye on your cookies in the oven. Each oven is different and depending on the size of your cookies this will vary the baking time. The indicators the cookies are done is they will be slight golden brown on top and bottom- Not dark brown.

5.) Remove cookies from the oven when you start to see the tops turn a a slightly darker color. Let the cookies cool on the pan for 10-15mins. Do not transfer them to a rack as they will be very delicate until they cool.

6.) While cookies cool chop chocolate and heat over a double boiler.

A double boiler is the safest most foolproof way to reheat this beautiful and nutritious chocolita chocolate.

What is a Double Boiler?

"A double boiler is a kitchen tool used to apply indirect heat to ingredients and foods. It looks like two saucepans stacked on top of each other. Water is placed in the lower pan, which will receive direct heat from the stove. The steam from the simmering or boiling water in the lower pan provides indirect heat to the food in the upper pan.

Fortunately, it's very simple to create a make-shift double boiler using items you already have in your kitchen! To create a double boiler, you will need a saucepan and a shallow, heat-safe mixing bowl. The mixing bowl should fit over the saucepan so that the outer edge of the bowl touches the upper edges of the saucepan (to create a "seal" that will trap steam within the saucepan) and there are several inches between the bottom of the saucepan and the bottom of the bowl. This is so that there is room to add water to the saucepan without that water touching the bowl." (This explanation is a quote from alwayseatdessert.com)

I could not have said it better ! If you have not melted a bar of our chocolate using a double boiler- highly suggest it. It's the best method.

7.) Finally drizzle the melted chocolate over the cookies and top with either crushed candy canes, more shredded coconut, finely chopped chocolate or nuts!