Almond-Coconut Shortbread Cookies with Chocolate Ganache – Low Carb (1 Net Gram), Gluten-Free, Low Glycemic


 

Image: Almond-coconut shortbread with coffee

Almond-Coconut Shortbread Cookies with Chocolate Ganache

Cookies, Cookies, Cookies…

Who cannot remember and appreciate the nostalgia of the Cookie Monster. One of the Jim Henson characters we grew to love watching on Sesame Street. Always daydreaming or out on the prowl to score his favorite obsession – Cookies. We watched with joyful abandon as he induced himself into a frenzy at their very appearance before greedily gobbling them down.

Like the Cookie Monster, I have always had a deep affinity for these delicious morsels in their every incarnation. Every trip to the grocery store either began or ended with a stroll down the cookie aisle. Ever in pursuit of that special something that would quash the Cookie Monster residing within. My favorites being anything by Pepperidge Farm. Image: Cooking Monster Daydreaming

A Cookie Reinvented

I have always harbored a deep fondness for Pepperidge Farm cookies that has had no equal. That is until I got seriously involved with coming up with delicious new ideas that would calm this beast a of sweet tooth I have. This time for good.  The inspiration for this cookie recipe came from one Pepperidge Farm calls Tahiti. It is a coconut sandwich style cookie filled with a thin layer of chocolate. This simple and delicious homemade version comes in at 1 net gram of carbs for each cookie.

This recipe is a classic buttery shortbread that crumbles in your mouth much the way a gluten one does. This for me, is what shortbread cookies are all about. That sandy crumble that dissolves in your mouth and turns into a whisper on your tongue. It was this texture that I became obsessed with trying to recreate. Instead of a sandwich style cookie though, I opted for one topped with whipped chocolate ganache and chopped almonds. Texture, texture, texture.

For those of you not in the food and beverage industry, ganache is just a fancy french term to denote a glaze/frosting/filling used for baked goods and truffles. It adds a richly decadent touch that pairs well with this cookie. To give the ganache an unparalleled boost of flavor, espresso powder is added. This little trick amps up the flavor of the chocolate like no other. Let me know what you think. From my kitchen to yours, enjoy and happy low carbing.

Print Recipe
Almond-Coconut Shortbread with Chocolate Ganache
A classic buttery shortbread cookie with a hint of coconut and a sandy crumble that dissolves in your mouth and turns into a whisper on your tongue.
Image: Almond-coconut shortbread with coffee
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 20 Minutes, which includes preparing your ganache
Cook Time 8-10 Minutes
Passive Time 60 Minutes which includes whipping the ganache
Servings
Cookies
Ingredients
Shortbread
Chocolate Ganache
Prep Time 20 Minutes, which includes preparing your ganache
Cook Time 8-10 Minutes
Passive Time 60 Minutes which includes whipping the ganache
Servings
Cookies
Ingredients
Shortbread
Chocolate Ganache
Image: Almond-coconut shortbread with coffee
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare the chocolate ganache by breaking up the chocolate into finely chopped pieces. Place the chocolate in a small heat proof bowl and add the heavy whipping cream and espresso powder. Melt over simmering, not boiling water until the chocolate and cream emulsifies and is creamy. Cool to room temp. When cooled to room temperature whip the chocolate mixture with an electric hand mixer until your chocolate transforms into a creamy mixture that resembles frosting, which is what you just created. Place the mixture in a pastry bag fitted with a #12 piping/bead tip and set aside.
  2. Finely chop up your almonds and place them on a small flat plate. I use a coffee saucer. Set them aside.
  3. Preheat oven to 350¬įF and line a baking sheet with parchment paper.
  4. Mix all of the ingredients for your shortbread together in a stand mixer or food processor until you have incorporated the butter and forms a nice cohesive dough.
    Image: shortbread dough
  5. Scoop 1″ balls of dough onto the prepared baking sheet. I use a small tablespoon size cookie scoop, but you can roll them in your hands or use a regular measuring spoon. Space the cookies about 1 1/2″ apart, then use the bottom of a glass to flatten each cookie to about 1/4″ thickness. Use a small piece of parchment (about a 3" square) between the dough and your glass so that the dough doesn't stick.
    Image: Shortbread Dough flattened out
  6. Bake the cookies for 8 to 10 minutes, or until they start to turn a light golden brown on the top and sides.
  7. Remove the cookies from the oven and cool them on the pan for about 10 minutes before transferring (they are very fragile at this point) them to a rack to cool completely.
  8. When your cookies are cool, place a dollop of the chocolate ganache on each cookie and then dip in the chopped almonds and press down gently till you're done.
    Image: Finished shortbread cookies
  9. Then all that's left to do is to sit back and enjoy them with a cup of coffee or tea.
    Image: Almond-coconut shortbread with coffee
Recipe Notes
  • If you want to skip the whipping step, you can glaze your shortbread with about a 1/2 tablespoon¬†of the warm, melted ganache, although you'll want to sprinkle¬†the almonds on the shortbread for mess free adhesion. I use this method if¬†I'm pressed for time. You can also dip them in the ganache.
  • Do yourself a favor and buy yourself a pastry bag and plastic tips from Walmart. They are really reasonable and make your job a whole lot easier.
  • Don't have chocolate? This shortbread is also exceptionally good all by itself.
  • Don't limit yourself to just almond extract. Orange, lemon, anise and vanilla extracts also pair¬†well with this recipe. The sky's the limit, experiment.

Nutrition Info - Calculated using My Fitness Pal Nutrition Calculator.

Serving Size: 1 cookie

Calories 99, Total Fat 10g, Sodium 2mg, Potassium 7mg, Total Carbohydrate 3g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Net Carbs 1g

 

 

Share this Recipe

  •  
  •  
  •  
  • 1
  •  
  •  
  •  
  •  
  •  
  •   
  •   

Mike

Mike is a proud UCLA Bruin and low carb recipe enthusiast. He resides in Albuquerque, New Mexico with his dog Bella. Together they are living the Dream.

Leave a Reply