Ingredients
Scale
- 2 packages Sweet Loren’s Chocolate Chunk Cookie Dough
- 1 can Heavy Coconut Cream, chilled in the fridge overnight (we recommend Let’s Do Organic brand)
- 2 tablespoons confectioners sugar
- 1 teaspoon vanilla extract
- 6–8 strawberries, with the ends cut off
Instructions
- Preheat the oven to 325°F and let Sweet Loren’s Cookie Dough come to room temperature so it becomes soft to touch.
- Place the package of Chocolate Chunk Cookie Dough portions into an 8-inch x 8-inch square baking pan (you can add a layer of parchment paper first to avoid sticking).
- Use your hands to flatten out the dough until it covers the base of the pan.
- Bake about 20-25 minutes. Since ovens vary, check at the shortest time and add time as needed, until golden brown on top.
- Cool the pan on a wire baking rack for at least 25 minutes. Then, refrigerate or freeze until chilled and fully cooled.
- Use a circle cookie cutter or small glass cup to cut circles into the baked cookie. You should get 6-8 circles. Save the remaining scraps and make a trifle with extra coconut cream!
- In a bowl of a stand mixer or using a handheld electric mixer, beat the coconut cream, confectioners sugar, and vanilla until thick and fluffy.
- Transfer the whipped coconut cream to a plastic bag or piping bag and snip off the end, about ½”.
- Pipe a mound of coconut cream on top of each cookie circle.
- Then, place a strawberry on top of the coconut whipped cream.
- Garnish the top of the strawberry with the smallest amount of coconut whipped cream to make it look like a hat! Enjoy!
Keywords: Chocolate Chunk Cookies, Gluten Free, Sweet Loren's