Chef's Corner
Read trends and ideas from the culinary professionals at Domino Foods Inc. to help you grow your business.
Instructions
Step 1
Whisk together oats, flour, baking soda, baking powder and salt.
Step 2
Whisk together coconut oil, baker’s special sugar, light brown sugar, eggs and vanilla extract.
Step 3
Stir the wet ingredients into the dry. Stir in cranberries, sliced almonds and sweetened shredded coconut.
Step 4
Scoop cookies with a ¾ ounce portion scoop. Leave room for them to spread. Press down slightly and sprinkle with Turbinado sugar.
Step 5
Bake cookies at 325 F in a convection oven for 12 minutes rotating half way through. Allow to cool fully.
Step 6
While the cookies cool make the fudge filling. Melt the chocolate over a double boiler.
Step 7
Use a paddle attachment to incorporate the powdered sugar and into the softened butter. Then add the cream and vanilla. Keep mixing while drizzling in the melted chocolate.
Step 8
Add a spoonful of chocolate frosting to the bottom of one of the cookies and use another cookie to press together and form a sandwich. Continue with remaining cookies.
Meet the Chef
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Caroline Kolaja, aka "the rock n' roll pastry chef" graduated from the Art Institute of San Diego in 2009 and worked at several restaurants in the area exploring many types of cuisine including French, Peruvian, and Mediterranean. Eight years ago she moved to Chicago quickly working her way up at an Executive Pastry Chef position at the Radisson Blu Aqua Hotel. In 2016 Caroline went abroad to do an internship in Barcelona at the Michelin starred molecular gastronomy focused tapas restaurant called Tickets. Upon her return to the US she began catering backstage making desserts for roadies and rockstars with bands such as Fleetwood Mac, Def Leppard, Journey and Shakira.
