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There are three kinds of people in this world: 1. The ones who see this plate of cookies and decide they'll share. 2. The ones who see this plate of cookies and do everything to save and make 'em last longer (hello, freezer!). And 3. those who don't think at all, they simply enjoy! (Truth be told, we switch between all three types from day to day.) Today, we're the type to share! Here are four delicious and easy recipes to make your very own plate of Siete-Scout cookies.
1 package Siete Grain Free Mexican Shortbread Cookies
1 package Siete Grain Free Mexican Wedding Cookies
1 package Siete Grain Free Mexican Chocolate Cookies
½ Almond butter
1 tsp Peppermint Extract
7 oz Toasted Coconut
2 cups Dark Chocolate for dipping, divided
1 cup Light Brown Sugar
½ cup Coconut Cream (unsweetened)
Pinch of Sea Salt
Add 1 teaspoon of peppermint extract into 1 cup of melted chocolate and mix thoroughly.
Dip Mexican Chocolate Cookies and place on a tray until chocolate hardens.
Dip the bottom of each Mexican Shortbread Cookie in melted chocolate and place on parchment paper.
Bring brown sugar, coconut cream, and a pinch of sea salt to a boil. Whisk all ingredients and boil for 1 minute. Let cool.
Combine ¼ cup of caramel with toasted coconut.
Top each cookie with caramel coconut and finish with a drizzle of melted dipping chocolate over each cookie.
Fill two Mexican Shortbread Cookies with almond butter in between and sandwich them.
Dip each sandwich in melted dipping chocolate.
Using two Mexican Wedding Cookies, form sandwiches using almond butter. Press firmly together.
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