Chocolate cookies with coconut filling
1 serving
30 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Preheat the oven to 180 degrees.
2
Mix cocoa powder with flour. Add syrup and mix well. The dough should be thick; if it's wet, add another 1-2 tablespoons of flour. Divide the dough into 18-20 parts. Form circles from them and then cookies.
- Cocoa powder: 0.5 glass
- Gluten-free flour blend: 0.5 glass
- Sugar syrup: 0.5 glass
3
Place the cookies on parchment paper and bake for 8–10 minutes. After that, take out the finished cookies and let them cool; they will become crispy.
4
Make the filling. Take out the coconut milk from the fridge and open it. You will need its thick part, known as the cream.
- Coconut milk: 8 tablespoons
5
Add syrup to the cream and whip with a mixer until smooth and creamy. Place 1-2 teaspoons of cream on one cookie and cover with another. Do the same with the rest.
- Sugar syrup: 0.5 glass
6
Keep the cookies in the refrigerator for up to 3 days.
