Cookie Sorbet Sundae
While perusing my favorite health food store I was intrigued by a can of raw Coconut Crystals boasting a very low glycemic index, as well as many other healthful attributes. It is a sweetener that can be used as a sugar substitute one to one. It doesn’t taste like coconut, is made from the tree sap dried with low heat to preserve its live enzymes, rich vitamin and mineral content, as well as 17 amino acids, making it perfect for weight loss, diabetics, and anyone who likes to be healthy. Being a culinary adventuress, I had to try it. It tastes like sugar and is great for baking and sweetening most anything. It dissolves easily in liquid and is the color and texture of demerara sugar.
Raw Coconut Crystals
I came up with a delicious cookie recipe using coconut crystals that tastes great on its own. I added pistachios formed the cookies into small bars and served them as mini sorbet sundaes with champagne.
Graham Butter Cookies
Prep time 15 minutes, Cooking time 9 minutes, Yields 60
Ingredients
- 1 1/4 cup all purpose flour
- 1 cup graham cracker crumbs
- 1 cup coconut crystals
- 1 cup butter (2 sticks), plu gras is best
- 1 cup chopped pistachios
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
Directions
- Preheat oven to 375′
- Mix all dry ingredients with a whisk, except pistachios
- Cream together the butter and sugar until smooth
- Add in the eggs one by one, blending completely. Add in vanilla
- Mix the dry ingredients into the creamed mixture a little at a time
- Add the pistachios into the cookie dough
- Form 1 tablespoon portions into 2 inch bars
- Place bars on a parchment paper lined cookie sheet
- Bake for about 9 minutes
- Cool on a baker’s rack for about 15 minutes
- Serve as desired
I used a tiny butter scoop to make raspberry and mango sorbet and vanilla ice cream balls. I topped the balls with toasted shredded coconut, chopped pistachios and pomegranate seeds.
Food Floozie 