I really couldn’t think of a more patriotic place to celebrate the Fourth of July than the Lone Star State, so here we are! So excited to be spending a few days catching up with Armando’s family and enjoying a constant rotation of Bar-B-Q and Mexican food all the while reminding myself that skinny jeans were probably the worst idea on many, many levels…..so hot, so tight!
It is true that everything is bigger in Texas and America is more American in Texas. All this red, white, and blue has me thinking stars and stripes and I have the perfect way to cap your Fourth of July BBQ—Lone Star S’mores!
I wanted to make a sweet gluten-free treat for my nephew who suffers from Celiac’s and came up with these crumbly cookies perfect for smushing toasted marshmallows and chocolate into. If you use bittersweet chocolate they are not only gluten-free, but dairy-free too!
I cut them into star shapes for the upcoming holiday because that’s the cute thing to do, but you could cut them into whatever shape you please (hearts for Valentine’s Day, trees for Arbor Day, you know). The corn masa gives them a pleasant sweet corn flavor and a irresistible crunchy crumb that when mixed with the goo of toasted marshmallow and melted chocolate makes for messy hands and happy bellies.
Oh, and by the way, you don’t need a campfire to make S’mores. We use the burning embers from our charcoal grill–perfect way to end an evening.
Enjoy the BEST week of the summer! What are you guys planning for your 4th? I’d love to hear what your cooking, leave a comment below!
- 1 cup extra-virgin coconut oil
- 1/2 cup granulated sugar, plus extra for sprinkling
- 2 cups Maseca instant corn masa
- 1 cup shredded sweetened coconut
- 1/4 teaspoon fine salt
- 1/2 teaspoon anise seed
- jumbo marshmallows
- chocolate bars
- Combine coconut oil and sugar in the bowl of a food processor fitted with the blade attachment. Pulse until smooth and combined. Add remaining ingredients and pulse until combined and dough forms, about a minute more.
- Remove dough from food processor and form into a ball. Wrap the ball in plastic wrap and press into a disk. Refrigerate dough for 30 minutes.
- Heat oven to 350°F and place rack in the middle. Remove dough from the refrigerator and unwrap. Place dough between two sheets of parchment paper and roll out to 1/4-inch thickness. Remove the top piece of parchment and cut into shapes.
- Using a thin knife remove all the dough around the cut pieces and reserve. Transfer the parchment with the cookies on it to a baking sheet. Sprinkle cookies with granulated sugar and bake for 8-10 minutes. Cookies will still be soft, let them cool completely before removing to a wire rack. Repeat with remaining dough.
- To make the s'mores, toast the marshmallow over a fire, charcoal grill, or with a blow torch. Place a toasted marshmallow on one cookie, place a piece of chocolate on top and top with another cookie.