Tis the season for goodies and snacking! Here’s another fun recipe from our friends at Disney Family!
Unlike their counterparts in the classic poem “A Visit from St. Nicholas,” these chocolaty mice are sure to cause a stir all through the house. Made with only allergy-friendly ingredients (no gluten, dairy, or nuts), they’re a perfect addition to your holiday sweets table—and just the treat to set out for a certain jolly late-night guest. Thanks, Mickey and Minnie!
What You’ll Need
½ cup honey
½ cup gluten-free, dairy-free chocolate chips
½ cup sunflower seed butter
¼ cup unsweetened cocoa powder
¼ teaspoon salt
2 and 2/3 cups unsweetened shredded coconut
Small red and green gluten-free, dairy-free cake-decorating candies
Small Mickey Mouse cookie cutter, about 3 inches wide from ear-to-ear (sold online and in the baking section of many large craft/party supply stores)
Waxed paper-lined cookie sheet
How To Make It
1 Combine the honey, chocolate chips, sunflower seed butter, cocoa powder, and salt in a medium-size heavy saucepan. Heat the pan over medium heat, stirring the contents all the while, until the ingredients melt and become a smooth chocolate batter.
2 Combine the honey, chocolate chips, sunflower seed butter, cocoa powder, and salt in a medium-size heavy saucepan. Heat the pan over medium heat, stirring the contents all the while, until the ingredients melt and become a smooth chocolate batter.
3 Remove the pan from the heat, and stir the shredded coconut into the chocolate until well coated.
4 Place the cookie cutter on the waxed paper-lined cookie sheet, and spoon in enough batter to fill it. Use the end of a wooden spoon handle to gently tamp down the batter so that the surface of the “cookie” is level. Then carefully lift the cutter from the batter. (Note: If you don’t have a Mickey Mouse cookie cutter, you can drop spoonfuls of the batter directly on the waxed paper to create a 2-inch circle for the head and two 1¼-inch connected ovals for the ears.)
5 Repeat step 3 to make additional cookies from the remaining batter, spacing them slightly apart on the tray. Leave half of the batch plain for the Mickey cookies. Turn the other half batch into Minnie cookies by using cake-decorating candies to create a tiny red-and-green holiday flower at the base of one ear. Lightly press down on the flowers to stick them in place.
6 Chill the cookies on the tray until they stiffen up (about 15 to 20 minutes), and they’re ready to serve. Store leftover cookies in an airtight container in the refrigerator. Makes 1 dozen ¾-inch-thick, no-bake cookies.
Be sure to check out our recipes in our fabulous monthly magazine, The Main Street Monthly! www.themainstreetmonthly.com