Taro Cookie Sticks

Products: Coconut Flour, Cornstarch 

Servings per recipe: makes 30 cookies 

Nutritional Information per serving:  

Ingredients: 

For the cookies 

• ½ cup granulated sugar 
• ½ cup butter, room temperature 
• 2 eggs 
• 1 teaspoon vanilla extract 
• ¾ cup Just About Foods Coconut Flour 
• 2 tablespoons Just About Foods Cornstarch 
• ½ teaspoon baking powder 
• Pinch of salt 

For the white chocolate taro coating  

• 7oz white chocolate (make sure it has cocoa butter) 
• 6 tablespoons taro powder, plus 1 tablespoon for sprinkling  

Instructions: 

In a small bowl, whisk together the Coconut Flour, Cornstarch, salt, and baking powder, and set it aside until needed. 

In the bowl of the stand mixer, using the paddle attachment, beat the butter until creamy. Then, add the sugar and mix until smooth. Next, add the eggs one at a time, mixing between additions and scraping the sides of the bowl until well combined. Add the Coconut Flour mixture and beat until a smooth dough is formed. 

Wrap the dough in plastic wrap and let it chill in the fridge for 15 to 20 minutes. 

Preheat the oven to 350°F and line a cookie sheet with parchment paper. 

Place the chilled dough between two sheets of parchment paper and roll it out to approximately ½” thickness. Using a knife, cut 3/8” x 5” sticks, and using a bench scraper, carefully transfer each stick onto the lined cookie sheet, leaving ½” space between each cookie. Bake for 15 minutes or until golden brown on the bottom. 

Take the cookies out of the oven and let them cool to room temperature. Then, transfer them to a cooling rack to cool completely. 

Break the white chocolate into small chunks and reserve 2oz. In a saucepan, bring 2” of water to a boil and place a heat-resistant bowl over the saucepan, making sure the bowl is not touching the boiling water. Add your white chocolate and stir constantly until it starts to melt (100°F). Remove from the boiling water and put it over a kitchen towel. Add your reserved chocolate and keep stirring to make sure everything is well-melted. Stop stirring the chocolate until it reaches 86°F. 

Add 6 tablespoons of taro powder to the tempered chocolate and stir to combine. Pour the chocolate into a tall glass to make the dipping process easier. 

Dip ¾ of the cookie stick into the tempered chocolate and place it on a cooling rack to drain the excess chocolate. Repeat with the rest of the cookie sticks. 

Sprinkle with the remaining taro powder before the chocolate sets. Let the chocolate set completely before serving. Enjoy!