Chocolate cookies with coconut cream

Chocolate cookies with coconut cream

Cookies turned out so delicious that is beyond words! It is very, very chocolate chip cookie!
The next day the biscuits became soft (due cream), and still better!


For the dough:
250 g flour;
25 g of cocoa;
100 g of powdered sugar;
200 g butter;
2 egg yolks;
0.5 tsp disintegrant.
For the cream:
3 egg yolks;
50 g of sugar;
20 g flour;
200 g of hot milk;
40 g of coconut.
For decoration:
chocolate cream;
chocolate decorations.


1. First, prepare the cream. Better to do it in the evening to cool it for a night.
2. yolks and sugar in a saucepan I put. Stir whisk.
3. Then add the coconut and stir.
4. Add the flour and mix again.
5. Add the hot milk and mix everything well.
6. Put the cream over medium heat and cook until thick, stirring constantly.
7. All that I have left for the night on the table to cool the cream thickens and stronger.
8. On the morning of the cream has thickened well — did not spread.
Prepare pastry:
9. Butter room temperature and put the icing sugar in a bowl.
10. Beat well with a mixer.
11. Add the yolks.
12. Once again, the mixer mix.
13. Add the cocoa. To cocoa is not spread through the kitchen, I’m his first stirring blades of the mixer. And then I whip until uniform.
14. Add half the amount of baking powder and flour. Spoon the mix.
15. Get enough sleep then the remaining flour and stir by hand already.
16. The dough on the table knead until smooth, roll sausage (diameter of about 4.5 cm.).
17. Wrap in plastic wrap resulting sausage dough and place in the freezer for half an hour or until it solidifies.
18. Then, with a sharp knife cut into slices.
19. Put the circles on the laid paper baking sheet at a distance from each other, as in baking, it increased slightly.
20. Bake in well-heated to 180 * C oven for 10 minutes. Note the time, because both the liver can not see what it is baked.
21. Give the liver to cool down.
Biscuits came out very soft and tasty!

22. the cooled pastry cream spread. Spread cream evenly over the surface.
23. Cover with second cookie, pressing slightly to cream at the edges slightly climbed. Then hold your finger, removing the excess cream and smooth cream stripes.
24. It turns out about 20 such double cookies.
Cream Decorations:
25. It is possible to cover the chocolate fondant with chocolate or whatever, and you can decorate with cream. Either what you want.
I took the easiest chocolate butter cream.
200 g butter;
chocolate bar;
powdered sugar (to taste);
Whipped butter with powdered sugar and vanilla, add the melted chocolate and turned a cream.
Cream shifted into a pastry bag and squeeze it into a cookie. Little and thin.
Sprinkle with coconut. You can decorate with chocolate decorations.
It turned out so delicious that is beyond words!
Bon Appetit!

Chocolate cookies with coconut cream

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