Chocolate Cookies with Coconut Cream

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

It's so delicious that words can't describe it! And extremely chocolatey! The next day, the cookies become soft (from the cream), and I think they taste even better!

Ingredients

Cocoa Powder - 0.9 oz
Butter - 7.1 oz
Whole egg - 5 pieces
Powdered Sugar - 3.5 oz
Baking Powder - ½ spoons
Sugar - 1.8 oz
Wheat Flour - 8.8 oz
Coconut flakes - 1.4 oz
Milk - 7 fl oz
Dr. Oetker Cream Stabilizer - to taste
Pastry decorations - to taste

Step by Step guide

Step 1

First, we prepare the cream. It's better to do this in the evening so it can cool overnight. I placed the egg yolks and sugar in a saucepan. I whisked them together. Then, I added the shredded coconut and mixed well. Next, I added the flour and stirred again. Finally, I poured in the hot milk and mixed everything thoroughly.

Step 2

I set it on medium heat and cooked until thickened, stirring constantly. I left it on the table overnight to cool and thicken further. In the morning, the cream was well thickened and did not spread. It's very tasty! Now, let's make the cookies. Place room temperature butter and powdered sugar in a bowl. Beat well with a mixer. Add the egg yolks and mix again with the mixer. Add cocoa powder. To prevent the cocoa from flying around the kitchen, I mix it in first with the beaters. Then I whip it until smooth. Add the baking powder and flour, not all at once—start with half. Stir with a spoon. Then add the remaining flour and mix by hand. Knead the dough on the table until smooth, then roll it into a log (I made mine 4.5 cm in diameter). Wrap it in plastic wrap or a bag and place it in the freezer for half an hour or until firm. Then, cut into circles with a sharp knife. Arrange the circles on a baking sheet lined with parchment paper, leaving some space between them, as they will expand slightly during baking. Bake in a preheated oven at 356°F for 10 minutes. Keep an eye on the time, as it's hard to tell when the cookies are done by looking at them. Let the cookies cool. They turned out very soft and delicious!

Step 3

Spread the cooled cookies with cream. Evenly distribute the cream over the surface. Cover with a second cookie, pressing down slightly so that some cream oozes out from the edges. Then, use your finger to remove any excess cream and smooth out the strip of cream. You can top it with chocolate glaze, as suggested by the author, or any chocolate icing, or you can decorate it with cream—any type you like. I made the simplest chocolate buttercream.

Step 4

For the cream, use 200 g of butter, a bar of chocolate, powdered sugar (to taste), and vanilla. I whipped the butter with the powdered sugar and vanilla, then added the melted chocolate to create the cream. I transferred the cream into a pastry bag and piped it onto the cookies in a thin layer. Top with shredded coconut. You can also decorate with chocolate toppings.