Chocolate Peanut Buttery Coconut Patties Food

EASY PEANUT BUTTER PATTIES (AKA TAGALONGS!)

Steps:

• In a food processor combine almond flour, oat flour, tapioca flour, baking soda, and salt. Pulse a few times to fully combine.
• Add in solid refined coconut oil (if your coconut oil has liquified simply place it into the fridge for a couple of minutes) and pulse until you achieve small crumbs, about 8 pulses. Add the maple syrup and pulse until a loose dough starts to form, about 10 pulses.
• Transfer the dough to a piece of parchment or wax paper, flatten the dough slightly and fold it up tightly, then chill in the refrigerator for 20-30 minutes. Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
• Remove cookie dough from the fridge. Place the dough on a piece of parchment paper that has been lightly floured with tapioca flour. Dust some tapioca flour on top of the dough as well. Roll out the dough until it is about 1/8-inch (~3 mm) thick. Using a 2-inch (~5 cm) circle cookie cutter, cut out 16 circles. You will need to roll out the dough at least twice to get 16 cookies - continue rolling out the dough until all of it is used up. If the dough begins to break easily and becomes difficult to work with, put it back in the fridge to firm up slightly.
• Using a metal spatula, transfer the cookies to your parchment-lined baking sheet, keeping them at least 2 inches (~5 cm) apart. Bake for 7-10 minutes, or until the edges become lightly golden. They should feel slightly firm to the touch when hot. Remove the cookies from the tray and place on a cooling rack until completely cooled.
• While the cookies are cooling combine the peanut butter and maple syrup in a small bowl. Stir well and set aside.
• Place the chocolate chips and 2 tsp of coconut oil into a small saucepan (amount as original recipe is written // adjust if altering batch size). Stirring constantly, heat the chocolate chips on low heat until about half of the chocolate is melted. Remove from the heat and continue to stir until the chocolate is completely melted. You can also do this in the microwave in 30-second increments. Set aside.
• Once cookies are cool, place the cooling rack of cookies over your parchment-lined baking sheet to catch any drips. Line a large round plate with parchment paper and set aside. Parchment is important here as your completed cookies will be difficult to remove in the final step without it!
• Place a heaping 1/2 tsp of peanut butter mixture in the center of each cookie. Shake and tap the cookie to spread the peanut butter, leaving about 1/4-inch of cookie around the edge. Place cookies on your parchment-lined plate and chill in the freezer for 10 minutes, until peanut butter is firm to the touch.
• Remove cookies from the freezer and place them back on the cooling rack. Pour 1 tablespoon melted chocolate on each cookie, letting it coat the top and sides of each cookie. Shake the cookies to evenly distribute the chocolate.
• Once all of the cookies are covered in chocolate, use a metal spatula to transfer them back onto the parchment-lined plate, carefully ensuring the cookies don't touch (the chocolate will stick them together)! Place the cookies in the fridge until completely set, about 15 minutes, then remove gently with a spatula.
• Enjoy them chilled or at room temperature. Store in an airtight container in the refrigerator up to 5 days or in the freezer up to 1 month.

PEANUT BUTTER COCONUT COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake until set, about 15 minutes. Remove to wire racks to cool.

FLORIDA CHOCOLATE-DIPPED COCONUT PATTIES

Steps:

• Make the coconut filling: In a medium heatproof bowl set over a pan of simmering water, whisk together the confectioners' sugar, butter, egg white, and salt until very liquid and warm to the touch, about 10 minutes.
• Remove from the heat and, with a spoon, stir in the coconut and vanilla until well combined. Cover with plastic wrap and refrigerate for 1 to 2 hours, up to overnight.
• When ready to coat the coconut, in a small heatproof bowl set over a pan of simmering water melt the chocolate. When almost melted, turn off the heat and let the chocolate continue to melt completely, stirring occasionally. Keep the bowl over the warm water.
• Form the balls: Line a small tray with parchment paper. Using a scant ounce of the coconut mixture, roll into a small ball and place on the parchment-lined tray. Repeat with the remaining mixture, forming 18 balls.
• Arrange 18 paper or foil minicups on the tray. Place additional coconut in a shallow pan or bowl. Gently place 1 of the balls into the warm melted chocolate and, using 2 forks, roll the ball in the chocolate until well coated. Lift (do not pierce) the coated coconut ball with one of the forks, allowing some of the chocolate to drip back into the bowl. Roll in the additional grated coconut, if desired, and carefully place in 1 of the prepared cups. Repeat with the remaining coconut balls and melted chocolate. Refrigerate until the chocolate has hardened and use as desired.

CHOCOLATE PEANUT BUTTERY COCONUT PATTIES

Steps:

• In small pan over simmering water, melt chocoolate with paraffin or candy coating.
• Mix all of the other ingredients together well.
• Form into flat patties.
• When melted, remove chocolate mixture from heat.
• Dip patties into chocolate coating.
• Put patties on wax paper to dry.

NO BAKE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Line two baking sheets with parchment paper and set aside.
• In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes.
• Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine.
• Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you'd like a chewier cookie, store in the fridge.