Lamington Cookies
Try these lamington-inspired cookies! They are a thick vanilla coconut cookie, coated with chocolate and coconut + are delicious served with coconut yoghurt and strawberry jam!
By Amanda Ducks |
Featured in Desserts
Ingredients
1 cup brown sugar
1 tsp vanilla extract
2 flax eggs (2 tbsp flax meal mixed with 6 tbsp of water, left to sit for 1 minute)
1/2 cup Cocobella vanilla coconut yoghurt
2 cups buckwheat flour
2 cups almond meal
Pinch of salt
1 tbsp baking soda
70g vegan dark chocolate
1/2 cup coconut cream
1 tbsp maple syrup
1/2 cup desiccated coconut
Cocobella vanilla coconut yoghurt to serve
Strawberry jam to serve
Method
Preheat the oven to 180 degrees celsius and line a large baking tray with baking paper
In a large mixing bowl, combine brown sugar, vanilla, flax eggs and coconut yoghurt until smooth
Add buckwheat flour, almond meal, salt and baking powder and mix until smooth
Roll into balls and press into cookie-sized pieces on a lined baking tray, before baking in the oven for 10-15 minutes or until lightly golden
Remove cookies from the oven and set to the side to cool
In a small saucepan, melt dark chocolate, coconut cream and maple syrup together until smooth. Remove from the heat and set to the side to cool
Dip cookies into chocolate mixture, before coating with desiccated coconut and putting them back onto the lined baking tray
Place in the fridge to cool, remove once chocolate coating is hard and serve with coconut yoghurt and strawberry jam
