Chocolate coconut creams
Preparation Time: 5 - 10 minutes
Cook Time: 10 - 12 minutes
Serves: about 32 double cookies
Sweet and slightly crunchy, these beloved Coconut Creams are layered in thick milk chocolate. A wonderful treat for coconut nuts everywhere!
Ingredients
250g butter or margarine, softened
250ml (210 g) castor sugar
80ml (35 g) cocoa powder
60ml hot water
500ml (280 g) Snowflake cake flour
5ml Snowflake baking powder
2ml salt
375ml (120 g) desiccated coconut
1 extra-large egg
Filling
15ml butter or margarine
60ml (50 g) sugar
80ml fresh cream
30ml milk
3ml vanilla essence
625ml (325 g) icing sugar
30ml cocoa powder
Method
- Cream butter and sugar together. Add egg, beating well until light and creamy. Mix cocoa powder with hot water until smooth and add.
- Sift flour, baking powder and salt together. Add coconut. Add dry ingredients to creamed mixture and mix to a soft dough.
- Roll dough into heaped teaspoon-size balls and place into greased baking trays, leaving enough space for spreading. Press down lightly with a fork. Bake in a preheated oven at 180 °C for 10 - 12 minutes. Turn out onto wire racks to cool.
- Filling: Melt butter and sugar in a small, heavy-based saucepan. Stir over medium heat. Add cream and milk. Remove from heat and add essence.
- Sift icing sugar and cocoa powder together and add to liquid mixture. Mix to a smooth, spreadable consistency. Sandwich two biscuits together with filling. (Reheat the icing if it hardens and becomes too difficult to spread.)
