RECIPE: What I Made with Mast Brothers Chocolate

[caption id="attachment_71878" align="alignright" width="252"] Mast Brothers Chocolate headquarters store[/caption]

I recently visited the sweet smelling Mast Brothers Chocolate headquarters in Brooklyn. From the large wood table displaying chocolate bars and cookbooks, to the sight of men in white aprons packaging chocolate at the back of the store, the baker in me started salivating at the thought of all the chocolatey baked goods I could make. Here’s what I made (and it's gluten free!):

Dark Chocolate Cookie with Caramel-Coconut Drizzle

Cookie Ingredients:

3 T melted coconut oil
1 T pure vanilla extract
½ t baking soda
1 egg
¼ cup raw honey
½ cup unsweetened shredded coconut
2 cups almond flour
(You'll also need a doughnut baking pan and wax paper)

In a blender or food processor combine all ingredients
Pulse until dough forms
Spoon dough into doughnut pan
Bake at 350° for 8-10 minutes
Cool cookies completely on wax paper

Topping Ingredients:

1 cup Mast Brothers chocolate
1 cup coconut unrefined palm sugar
¼ cup coconut palm nectar or agave nectar
½ cup coconut milk
½ cup unsweetened shredded coconut

Melt chocolate over low heat in a saucepan
Cover each cookie in the melted chocolate
Place on wax paper to set
To make caramel drizzle, place coconut sugar, coconut nectar and coconut milk in a saucepan
Bring to a boil, then decrease heat and simmer for 10 minutes, stirring frequently
Remove mixture from heat and stir in coconut
Use a small spoon to drizzle caramel-coconut mixture onto cookies
Sprinkle more shredded coconut over cookies to finish
Place cookies in freezer to set for at least 30 minutes, then serve

[caption id="attachment_71954" align="alignnone" width="456"] Cookies with caramel-coconut drizzle before setting in the freezer[/caption]