Simple Chocolate, Coconut Squares

Servings: 20
Preparation Time: 25 minutes

Ingredients:

• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups finely shredded, unsweetened coconut
• 1/2 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees F. Grease a 9 x 9-inch baking pan with coconut oil.

Whisk egg and vanilla together in a small mixing bowl. Add coconut and chocolate chips and stir to combine.

Pour out into prepared baking pan. Flatten out and pat down with a spatula or back of a wooden spoon.

Bake for 22 minutes until starting to turn golden. Let cool.

Cut into squares and enjoy!

Recipe and photo submitted by Sarah, Marietta, GA.

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You need to make this.

For one thing, it’s pretty. And tasty. They’re delightfully creamy little squares of black and white, chocolaty candy topped with toasty, golden coconut. It’s all about contrast. Black and white, dark and light, vanilla and chocolate, chewy and crunchy. How can you resist that?

Some may argue this isn’t “real” fudge. Real fudge is made by making a real candy mixture, boiling that candy mixture to a softball stage (with a real candy thermometer) and then keeping your fingers out of it till it cools. Just because it’s bubbly and shiny, doesn’t mean it’s friendly.

But that doesn’t matter. This candy is just as good as the “real” stuff, as well as being easier (and quicker) to make.

Enjoy!

Sarah

Black and White Toasted Coconut Fudge

Servings: 16
Preparation Time: 10 minutes

Ingredients:

• 10 ounces white chocolate
• 7 ounces sweetened condensed milk
• 2 tablespoons butter, divided
• 2 tablespoons coconut oil, divided
• 9 ounces dark chocolate
• 1 cup unsweetened dried coconut flakes, toasted

Directions:

Place white chocolate, condensed milk, 1 tablespoon butter, and 1 tablespoon coconut oil into a medium-sized saucepan over low heat. Stir until chocolate has melted. Spread unto bottom of parchment or wax paper–lined 8 x 8-inch glass pan.

Repeat for dark chocolate layer, using the last tablespoons of butter and coconut oil. Spread onto white chocolate layer. The layers will not be even, but that’s part of the fun!

Press toasted coconut onto top of fudge and refrigerate or freeze until firm. Cut into small pieces and enjoy!

Note: If you want even layers instead of the marbled look, place the dark chocolate layer on the bottom.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Gluten-Free Coconut, Chocolate Chunk Scones

Servings: 16
Preparation Time: 15 minutes

Ingredients:

• 2 1/2 cups almond meal*
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/3 cup sugar
• 2 eggs, (large)
• 1/3 cup coconut oil (melted)
• 1/3 cup shredded coconut (toasted)
• 1/2 cup chopped pecans
• 1 cup dark chocolate chips or chunks

Directions:

Preheat oven to 350 degrees F.

Line a large baking sheet with parchment paper.

In a large bowl, combine almond meal, salt, and baking soda. Whisk together sugar, eggs, and coconut oil in a smaller bowl.

Stir the wet ingredients into the dry ingredients until well combined. Then, fold in remaining ingredients.

Drop the batter in scant 1/4 cup portions onto the baking sheet. Brush the tops with cream or egg wash, if desired.

Bake 14–17 minutes until golden brown or toothpick inserted in the center of a scone comes out clean. Cool for 20–30 minutes before serving.

Enjoy!

Recipe and photo submitted by Carol, Libertyville, IL.

*To make your own almond meal, grind almonds just until a moist meal consistency is reached. Be careful not to over blend.

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