Friday night, 9:46 pm
Me: “Do you like coconut?”
Matty B: “No….except I like eating that sweetened shredded coconut…and I like Mounds candy bars…”
Me: “So, you like coconut?”
Matty B: “No.”
If I might add some info to this conversation, Matty B didn’t used to like falafel either, but then he tried it (thank you ex-girlfriend Gillian) and now he’s a fan.
I was convinced I could make a coconut scone that would pass the Matty B test.
For the record, things I don’t enjoy in 3’s:
Children (sorry mom- no 3rd grand baby for you…)
A basic scone dough is mashed together in the food processor with coconut oil in place of butter and coconut milk in place of cream. Additionally, shredded coconut is whirred up with the flour. It’s coconut central around here!
Where I might typically cut wedges from a circle of dough, I tried a different technique where I rolled the dough out fairly thin, cut it into squares and…
snuck a small piece of dark chocolate in between two squares of dough. See? Inside Out Mounds Bar!
15 minutes at 425 degrees was perfect.
And while putting chocolate inside something is a guaranteed way to make Matty B enjoy it, I was a little anxious as to his reaction. After all, I put 3 coconut things in a scone and gave it to a man who claims he doesn’t like coconut!
Saturday morning, 11:39 am
Me: “What do you think?”
Matty B: “I like them because I can’t taste the coconut.”
I don’t think he even knows what coconut tastes like…
Inside Out Mounds Scones
1/2 cup shredded coconut
1 cup WW flour
1 cup AP flour
1 TBS baking powder
1/2 tsp salt
1/4 cup brown sugar
1/4 cup coconut oil
1/2 cup coconut creamer (or other soy coffee creamer)
3 squares high quality dark chocolate (I used Lindt), broken in half
In the bowl of a food processor, combine coconut, flours, baking powder, salt and sugar. Mix until thoroughly combined and coconut is as small as you desire.
Add coconut oil and mix until sandy in texture. Add coconut milk and process until a sticky dough forms, less than 30 seconds.
Press onto a floured surface, rolling into a rectangle, approximately 9×13. Cut into 12 equal squares.
Place a square of chocolate on 6 squares of scone dough, covering each with a piece that’s about the same size. Press edges together.
Bake at 425 for 15 minutes.