YIELD: 24 COOKIES
Similar to the coconut-topped Girl Scout Cookies that are both chewy and crisp, these brilliant bites utilize Medjool dates to stand in for the caramel, adding a little extra goodness.
Directions
Cream together the margarine, vanilla extract, and sugar until smooth.
In a separate bowl, mix together sorghum flour, brown rice flour, potato starch, and xanthan gum.
Using an electric mixer, slowly incorporate flour mixture into the margarine mixture and beat on medium-low speed for about 2 minutes, scraping sides as needed to form a stiff dough.
Press dough into a disk and chill in the refrigerator for an hour or so, or chill in the freezer for about 30 minutes.
Preheat oven to 300°F.
Once dough has chilled, roll out gently onto parchment paper.
The warmer the dough becomes the softer it will get.
Roll to about ½ inch thick.
Using a 1½-inch circular cookie cutter, cut out as many circles as possible. Save the scraps, chill, and roll again until no dough remains.
Cut the centers of the cookies out using a small circular cookie cutter, or the back of an icing tip.
Place cookies gently onto a parchment-covered cookie sheet and bake for 30 to 35 minutes, or until very lightly golden on edges.
Let cool completely before removing from cookie sheet.
Put dates, margarine, vanilla extract, sea salt, and water into a food processor and blend until very smooth, scraping downsides often.
Stir in the toasted coconut.
Transfer the mixture into a piping bag fitted with a very wide tip.
Pipe a ring of filling carefully onto the cookies and press gently into place using lightly greased fingers.
Place upside down onto a piece of waxed paper or silicone mat.
In a double boiler, place the chocolate into the bowl and warm over medium-low heat until melted.
Brush the tops of the inverted cookies with melted chocolate to completely coat.
Let the chocolate harden and then flip the cookies over.
Drizzle with stripes of chocolate and let harden again.
Store in airtight container for up to 1 week.
________________________________________________________________
Ingredients
COOKIES
1 cup non dairy margarine
1 teaspoon vanilla extract
½ cup sugar
1 cup sorghum flour
¾ cup superfine brown rice flour
¾ cup potato starch
1½ teaspoons xanthan gum
TOPPING
20 Medjool dates, pits removed
4 tablespoons non dairy margarine
1 teaspoon vanilla extract
½ teaspoon sea salt
3 tablespoons water
2 cups toasted coconut shreds
2 cups chopped non-dairy chocolate
