Ingredients for Coconut Honey Gingerbread Squares
- Desiccated Coconut
- ½ cup honey
- ½ cup unsweetened applesauce
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ cup unsweetened cocoa powder
- Ground Cinnamon
- Clove
- Ground Ginger
- ½ cup granulated sugar
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How to Make Coconut Honey Gingerbread Squares
- Preheat oven to 170°C (350°F).
- Dry toast 1 cup of unsweetened shredded coconut in a skillet over medium heat until golden brown and fragrant (about 5-7 minutes). Let cool completely.
- In a large bowl, whisk together ½ cup honey, ½ cup unsweetened applesauce, and 1 large egg until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ½ cup granulated sugar, ¼ cup unsweetened cocoa powder, and the toasted coconut.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- The dough will be soft. If it's too wet to handle, add 1-2 tablespoons of flour, one at a time, until it comes together.
- Line a baking sheet with parchment paper. Transfer the dough to the prepared baking sheet and pat it into a 1-inch (2.5cm) thick rectangle.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the gingerbread cool completely on the baking sheet before slicing into approximately 25 small squares.
- For an extra touch, drizzle melted dark chocolate over the squares and sprinkle with extra shredded coconut.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
13g
Fat
3g
Carbs
2g
