If there is a time to go big or go home, its for the 4th of July weekend.
Comfort food, friends and sunshine is practically compulsory. Certainly in this case it is a bit of an all or nothing and what better way to go to food coma town than with utterly decadent, door-stopper sized, s’more cookies.
Rich, chocolate shortbread encasing molten, coconut dusted marshmallow, sandwiched together. I am stamping a warning sign on these bad boys now. Look away if you are even contemplating a carb free weekend.
Debating full chocolate, or chocolate chip cookie for this recipe, I opted for dark, lightly salted, chocolate shortbread biscuits to compliment the gourmet, all-natural marshmallow, from Mallow and Marsh. I used their coconut flavoured marshmallows, which once toasted added an extra charred coconut flavour and a little texture. If you can’t get hold of them, you can also use a sprinkling of desiccated coconut on top of the melted marshmallow instead.
As this is a real doorstopper of a cookie and probably not up your street if you are a sugar quitter, so alternately, I would recommend you try my Rawero Ice Cream Sandwiches. They make a great, decadent treat. All natural, sugar-free and gluten free too.
Chocolate and Coconut S’more Cookies Recipe
If you fancy mixing it up, try adding a couple of raspberries or a sprinkle of roasted nuts to the hot s’more sandwiches, before adding the top cookie layer. The fruit is great to add a little freshness to the sticky, sweet s’mores.
Makes 12 Cookies, 6 s’more sandwiches
- 150g unsalted butter
- 75g unrefined cane sugar
- 200g white spelt flour
- 225g dark 75% cocoa chocolate, melted
- a pinch of sea salt
- 150g marshmallows
- optional extras : fresh raspberries. toasted almond flakes, chocolate chips
For the Cookies
Melt the chocolate with the salt slowly in a large bowl, over a pan of gently simmering water
Mix the butter and sugar together with a wooden spoon. Once it comes together, gradually add the melted chocolate. Stir in the flour. You’ll probably need to mix it together with your hands at this stage. Halve the dough and roll each piece into a log about 4cm thick. Wrap in cling film and chill for 2 hrs.
Heat oven to 180C/gas mark 4. Slice logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10-12 mins. Once cooked, leave the biscuits to cool on the tray.
For the S’mores
Skewer your marshmallows on the end of a fork and place over a high flame gas ring. Turn the marshmallow so that it toasts on all sides. Cook until the sides are toasted and a deep golden, then place ontop of one cookie. Repeat the process. Each cookie should take 2-3 marshmallows. Add any extra toppings you fancy, then place the top cookie over the soft, melty marshmallow and squeeze gently together.
Also, just in case you were wondering. This is what happens when you drop them… a bit of a mess, but still totally edible. I am all about the 5 second rule. Within that time eating off the floor is totally allowed, right?!
If you have any other s;more recipe ideas you have tried, or flavour combos you recommend, do let me know. I still have a big bag of marshmallows just aching for a good toasting. Happy 4th July weekend!