These almond and coconut cookies with a dark chocolate heart were born almost by chance, starting from a few simple, natural ingredients. The result is small rustic, fragrant and intense treats, perfect to serve with a coffee or as an after-meal comfort.
The dough is made with almond flour and shredded coconut, a combination that gives a crumbly texture with a slightly moist center, without the need for butter or added sugars. Sweetness is provided by dates, which, in addition to naturally sweetening, help keep the dough soft and cohesive.
An ingredient that makes these cookies even more interesting is Greek yogurt, which provides structure and a slight fresh note to the dough. On the surface, sliced almonds add crunch and a very inviting rustic look.
The final touch is the small groove created in the center of the cookies before baking: once baked and cooled, it is filled with melted dark chocolate which, once set, creates a delicious heart and an appealing contrast.
They are easy to prepare, do not require special techniques and are simply shaped by hand into slightly flattened balls.
READ THE FAQS AND TIPS AT THE END OF THE RECIPE
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 12Pieces
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: All seasons
Ingredients
These cookies are prepared with naturally gluten-free ingredients. If you use baking powder and chocolate certified gluten-free, they are also suitable for those following a gluten-free diet.
- 3/8 cup Greek yogurt
- 1 egg (medium)
- 1 1/8 cup almond flour
- 5/8 cup shredded coconut
- 4 pitted dates
- 1/2 teaspoon baking powder
- sliced almonds (slivered)
- grated coconut (rapè)
- 70% dark chocolate
Tools
- Food chopper
- Baking mats microforati
- Baking sheet microforata
Steps
Soak the dates in hot water for a few minutes, this will help obtain a homogeneous dough.
Place the Greek yogurt and the drained, soaked dates into the chopper cup; pulse until you obtain a fairly smooth cream.
Add the egg and mix for a few seconds.
Combine the almond flour, shredded coconut and baking powder. Mix until you get a soft but moldable dough.
Take small portions of dough and form balls.
Roll the balls alternately in grated coconut or sliced almonds. Make a hole with your finger or with the handle of a wooden spoon, without going all the way through. Bake in a preheated oven at 338°F for about 15/18 minutes. They should lightly color. (If your oven is fan-assisted, lower the temperature to 320°F).
While the cookies cool, melt the dark chocolate in a bain-marie. For a cleaner job I recommend letting it cool slightly and transferring it to a piping bag. Decorate the center of the cookies with dark chocolate and let it set.
Storage:
Since they remain moist inside, I recommend storing them in the fridge for no more than 4 days, in a closed container.
Tips:
These cookies are fairly energy-dense thanks to the presence of almonds, coconut and dark chocolate. For this reason they are very filling and one is enough to enjoy a small indulgent break.
FAQ (Questions and Answers)
Can I replace the dates?
The recipe is designed using dates, but you can replace them with dried figs or raisins if you wish.
Can I use a different yogurt?
Plain thick yogurt is also fine. Avoid very runny yogurts.
