Step 1

Pre-heat the oven to 350 ºF (175 ºC) and line a baking tray/sheet with baking/greaseproof paper.

Step 2

Mix together cocoa powder and hot water until a smooth paste forms. Set aside to cool.

Step 3

Cream together softened coconut oil and honey.

Step 4

Add the egg and egg yolk, mix thoroughly.

Step 5

Add the cooled cocoa powder paste and mix until evenly incorporated.

Step 6

In a separate bowl, sift together gluten free flour, baking powder, bicarbonate of soda and salt.

Step 7

Add the flour mix to the wet ingredients, and mix well until a smooth cookie dough comes together. The dough will appear a bit oily – it's supposed to be like that!

Step 8

Shape individual portions of cookie dough, roughly 2 tbsp in amount, into balls.

Step 9

Place the cookie dough balls onto the baking tray, leaving about 1/2 inch (about 1.5 cm) between them. Flatten them (very slightly).

Step 10

Bake in the pre-heated oven at 350 º F (175ºC) for about 15 minutes.

Step 11

Leave the baked cookies to cool before sandwich cookie assembly.

Step 12

Combine all ingredients in a bowl and mix thorougly.

Step 13

The coconut filling will be dense, and you will be able to shape it using your hands (or a spoon).

Step 14

Shape the coconut filling into a ball roughly the size of the cookie balls before baking.

Step 15

Sandwich the coconut filling between the two cookies, and repeat until no cookies and/or filling remains.

Step 16

Dip half of each sandwich cookie into the melted chocolate, letting any excess drip down.

Step 17

Dip the chocolate-covered half into the dessicated coconut.

Step 18

Let the chocolate to set, and enjoy!

Step 19

The sandwich cookies keep well in a closed container in a cool dry place for about a week (they never last that long, though).