Coconut Flour Strawberry Shortcake Medallions
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| Coconut Flour Strawberry Shortcake Medallions |
| photo by recipe author |
Servings: 27 cookies
Preparation Time: 1 hour 15 minutes
- 1 pound of strawberries, de-stemmed, cored and sliced thin
- 1/3 cup and 1 tablespoon Gold Label Organic Virgin Coconut Oil
- 1/2 cup and 2 tablespoons coconut flour
- 1/3 cup honey
- 2 large eggs
- 1/2 teaspoon vanilla extract
- vanilla bean caviar from 3" vanilla bean, optional
Rinse and clean 1 pound of strawberries. Remove the stems and cores, and slice thinly. In a thick bottomed pan, melt 1 tablespoon coconut oil, add the strawberries. Bring to a boil, then reduce heat until simmering. Stir regularly. Simmer at low heat reducing strawberries until they measure 1/2 cup. It will take about 50 minutes. Cool strawberry jam thoroughly before proceeding to the next step.
Sift coconut flour and pack into 1/2 cup measurement. Cut the excess off the top with a straight knife. Place into a bowl, along with remaining coconut oil, eggs, honey, vanilla and vanilla bean caviar. Whip with a hand mixer for 1-2 minutes. Allow cookie dough to rest for 5 minutes to allow coconut flour to absorb the liquids. The cookie dough will be very soft.
Place cooled strawberry jam in with the cookie dough and lightly stir. You are looking for a swirled effect in the cookies as shown in the photograph.
Preheat oven to 325°F. Lightly grease a cookie sheet.
Drop by level tablespoons onto the cookie sheet. Moisten fingertips with coconut oil and lightly pat and tap the cookie dough into a round shape.
Bake for 10 minutes. Cookies will lose their shiny look when done, and will feel firm to the touch. If pressing lightly leaves a dent, bake 1-2 more minutes.
Recipe submitted by Starlene, Phoenix, AZ
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| The average is oldaverage based on oldtotal votes. |
Thanks for a great recipe!
@Ada Yes, the time for me to bake the cookies was 10 minutes. I have found in other renditions of this cookie recipe that baking another minute or two was enough. It could be that your dough was moister than mine as my flour was pretty dry and resulted in a thick but moist batter.
@Ruth I'm glad you and your family liked these cookies! They were a hit in my house, too. I did refrigerate them after a couple of hours so it's probably a good idea to keep them chilled. The coconut flour and honey does make them different than "normal" cookies.
@Amy I'm sorry for the confusion on sifting and packing the flour. That was the order I used so duplicated in the recipe. My flour had been frozen previously, so it had some pretty hard clumps in it, so this is why I sifted. Also, I usually sift from the package into a separate bowl, and then I scoop flour into the measuring cup. Since I know when sifting regular wheat flour typically it is not recommended to pack down the flour, I wanted people to know they needed to pack down the coconut flour otherwise due to the air from sifting there would not be enough flour. I have also found it is really important to use a knife to cut across the top of the measuring cup to get exactly 1/2 cup since coconut flour is so absorbent. I have found just a teaspoon too much can make the recipe too dry. Just recently I got a new order of Tropical Traditions coconut flour, I had not frozen it and there were no lumps or clumps and it was pretty moist so my recipe would surely have been written differently and I wouldn't have said to sift either. I'm glad to see your variations worked out - I do the same thing with recipes when I don't have all the ingredients. Awesome. :-)