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Recipe Coconut and White Chocolate Cookies of 11/24/2019
THE coconut and white chocolate biscuits are the most basic recipe I prepared with my coconut shortcrust pastry, after the coconut and pineapple tart. If you want you can vary by changing the type of chocolate or using jam, but in my opinion the combination of coconut and white chocolate is really super: very sweet but delicate, with a wonderful scent that is released during cooking ... You just have to be careful to make them at least cool, or you risk burning your tongue and palate with melted chocolate;) If this Sunday you feel like messing around a bit, these biscuits will be for you, basins: *
How to make coconut and white chocolate cookies
First of all, prepare the coconut shortcrust pastry: combine the two flours in a bowl, place the eggs, butter, sugar and yeast in the center and knead quickly until a homogeneous dough is obtained, then wrap with kitchen cling film and let it rest for at least 1 hour in fridge.
Take the pastry back, roll it out into a fairly thin sheet and cut out the biscuits with a 4 cm pastry cutter.
place a cube of white chocolate in the center of half of the molds, then cover with another square of pastry and seal the edges well.
Bake for 15-20 minutes or until golden brown in a preheated convection oven at 180 ° C.
The coconut and white chocolate biscuits are ready, let them at least cool before serving.