|6 Tbs||coconut flour|
|2 Tbs||desiccated coconut|
|1/2 tsp||Robertson's baking powder|
|4 Tbs||butter — softened|
|2||LANCEWOOD® Mascarpone Cheese|
|seeds — from two vanilla pods, or 7ml vanilla essence|
|2 cup||strawberries — sliced|
|1 cup||mixed nuts — almonds, macadamia, pecan, chopped|
Preheat the oven to 180 °C.
Make the coconut cookies by combining the coconut flour, desiccated coconut, baking powder, butter and xylitol until you have a manageable dough.
Roll small balls, arrange in a prepared baking tin, press down on the cookies and bake until golden for 12 – 15 minutes. Set aside.
With an electric hand mixer, whip the mascarpone with vanilla seeds until fluffy. Set aside.
In medium sized tumbler glasses, layer the dessert. Start with the crumbed coconut cookies first, then mascarpone, berries, nuts. Repeat.
End off with more mascarpone and fresh berries.