Coconut Drops with Homemade Strawberry Chia Jam

13 Jan, 2016

Makes 20

(GF, DF)

Ingredients

Coconut Drops

½ cup of Melrose Organic Coconut Oil

½ cup of sugar

3 large eggs, lightly beaten

1 tsp. of vanilla extract

½ cup of Melrose Organic Coconut Flour

½ tsp. of baking soda

1 cup of shredded coconut

Strawberry Chia Jam

2 ½ cups sliced strawberries

1 tbsp. of Chia Seeds

1 squeeze of a lemon

Method

Coconut Drops

1. Preheat oven to 180C and line two baking trays
2. Using a mixer, cream the coconut oil and sugar together until light and fluffy
3. Add the eggs and vanilla into the mixer and mix thoroughly
4. Sift the dry ingredients (all but the shredded coconut) together in a separate bowl
5. Add the dry ingredients into the wet mixture till combined
6. Stir in the shredded coconut
7. Scoop out tablespoons of the batter onto the lined baking trays
8. Gently press your fingertip into the top of each drop to create a small well
9. Bake for 8-10 minutes or until the bottom of the drops are golden, leave to cool on tray

1. For the Strawberry Chia Jam, place the sliced strawberries into a small saucepan and begin to warm over low heat
2. After a few minutes over heat, remove the strawberries and blend till smooth
3. Return to saucepan, add chia seeds and lemon juice and bring to a boil whilst stirring

Once cooled, dollop desired amount of jam onto each drop and garnish with shredded coconut if desired