A buttery coconut filling takes these chocolate cookies into extraordinary territory.
- Prep time 45 minutes
- Total time 2 hours
Ingredients
Chocolate Cookies:
Coconut Filling:
Garnish:
Method
Chocolate Cookies: In large bowl, beat butter with sugar until fluffy; beat in egg yolks and vanilla. In separate bowl, whisk together flour, cocoa powder and salt. Stir into butter mixture to form smooth dough, kneading gently if necessary.
Roll by 1 tbsp into balls. Arrange, 1 inch (2.5 cm) apart, on parchment paper– lined rimless baking sheets. Supporting opposing sides of 1 ball with 2 fingers, press opposite index finger into centre to create well 1/2 inch (1 cm) deep and 3/4 inch (2 cm) wide. Pinch together any cracks around edge. Repeat with remaining balls.
Bake, 1 sheet at a time, in 350°F (180°C) oven until edges are golden, about 12 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely.
Coconut Filling: Beat coconut with butter for 1 minute. Beat in icing sugar alternately with cream, making 3 additions of icing sugar and 2 of cream. Spoon or pipe scant 1 tsp of the filling into well of each cookie.
Garnish: Top each cookie with 1 almond.
Makes about 40 cookies.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 55 mg
- Sugars 6 g
- Protein 1 g
- Calories 112.0
- Total fat 7 g
- Potassium 60 mg
- Cholesterol 24 mg
- Saturated fat 4 g
- Total carbohydrate 12 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 5.0
