Chocolate cookies with coconut cream
4 servings
45 minutes
Chocolate cookies with coconut cream are a refined combination of crispy cocoa dough and delicate creamy filling with aromatic coconut flakes. This dessert resembles classic European treats where the rich taste of chocolate meets exotic coconut notes. The origins of such pastries can be found in the traditions of French and Italian cuisine, which pay special attention to texture and flavor richness. The cookies not only look magnificent but also pair perfectly with a cup of freshly brewed coffee or tea. They are suitable for festive tables as well as cozy evenings with loved ones. Preparation requires patience, but the result exceeds expectations: the delicate cream harmonizing with the crispy cookie makes each serving an unforgettable delight.
1
First, we prepare the cream. It's better to do it in the evening so it cools overnight. I put the yolks and sugar in a saucepan. I mixed them with a whisk. I added coconut flakes. Mixed it well. I added flour. Mixed it again. I added hot milk and mixed well.
- Egg yolk: 5 piece
- Sugar: 50 g
- Coconut flakes: 40 g
- Wheat flour: 250 g
- Milk: 200 ml
2
I put it on medium heat and boiled until thickened, stirring constantly. I left it on the table overnight to cool and thicken further. In the morning, the cream had thickened well and didn't spread. It's very tasty! We are making cookies. Put room temperature butter and powdered sugar in a bowl. Whip well with a mixer. Add the egg yolks. Mix again with the mixer. Add cocoa. To prevent cocoa from flying around the kitchen, I first mix it with the mixer blades. Then I whip it until smooth. Add baking powder and flour. Not all at once, half first. I mix with a spoon. Then I add the remaining flour and mix by hand. Knead the dough on the table until smooth, roll it into a log (mine is 4.5 cm in diameter). Wrap in plastic wrap or a bag and place in the freezer for half an hour or until firm. Then cut into circles with a sharp knife. Place the circles on a baking sheet lined with paper, spaced apart, as they will expand a bit while baking. Bake in a well-heated oven at 180 degrees for 10 minutes. Time it, as you can't see when the cookies are done. Let the cookies cool. The cookies turned out very soft and tasty!
- Butter: 200 g
- Powdered sugar: 100 g
- Egg yolk: 5 piece
- Cocoa: 25 g
- Baking powder: 0.5 teaspoon
- Wheat flour: 250 g
3
Spread cream on the cooled cookies. Evenly distribute the cream over the surface. Cover with a second cookie, pressing slightly to let the cream ooze out from the edges. Then run your finger to remove excess cream and smooth out the cream strip. You can cover it with chocolate icing as suggested by the author or any chocolate glaze, or you can decorate with cream of your choice. I made the simplest chocolate buttercream.
4
For the cream, 200 g of butter, a bar of chocolate, powdered sugar (to taste), and vanillin. I whipped the butter with powdered sugar and vanillin, added melted chocolate, and got this cream. I transferred the cream to a pastry bag and piped it onto the cookies in a thin layer. Sprinkle with coconut flakes on top. You can also decorate with chocolate decorations.
- Butter: 200 g
- Chocolate cream for cake Dr.Oetker: to taste
- Confectionery decorations: to taste