Gluten Free Toasted Coconut Cheesecake Bites

• 1 stick of butter, softened
• 1/2 c. brown sugar
• 1/2 tsp. vanilla
• 1/4 c. dark chocolate chips, melted
• 2 Tbsp. dark cocoa powder
• 1/2 tsp. baking soda
• 1 c. gluten free flour blend

Cream Cheese Filling

• 1 c. coconut flakes
• 8 oz. cream cheese, softened
• 2 Tbsp. milk or cream
• 1 tsp. coconut extract
• 1/2 tsp. vanilla extract
• 1/4 c. powdered sugar

• Preheat the oven to 350 degrees.
• In a large mixing bowl, cream the butter and brown sugar. Then, beat in the vanilla, melted chocolate, cocoa powder, baking soda, and flour.
• Scoop about 1 teaspoon of dough into lined mini muffin cups. Bake for 10-12 minutes. At first they will rise and fill up the muffin cup. When the center begins to cave in, they are ready to be removed from the oven.
• In a small skillet, brown the coconut flakes over medium-low heat. Watch carefully and stir often.
• In a large mixing bowl, beat the cream cheese until smooth. Next, beat in the milk, coconut extract, vanilla, and powdered sugar. Stir in about 3/4 cup of the toasted coconut flakes (I like to chop or place in a food processor for smaller pieces.) Pipe or spoon mixture into cooled cookie shells. Top with additional toasted coconut. Store in the fridge.