Recipe by Julesong
These sandwich cookies are popular in South Africa, but you can enjoy them in your own home wherever you live. :) Posted in response to a recipe request in chat.
Top Review by mianbao
I haven't filled the cookies yet, for the time being I'm just "tasting" them plain. They are crisp, coconutty cookies with a light chocolate flavor. My yield for this recipe was 87 single cookies (10 grams each.) The recipe was very clear and easy to follow. I did use unsweetened shredded coconut, which I minced a little with the food processor. Other than that, I made no changes. Thank you very much for sharing this recipe with us.
- 1⁄2 lb butter, plus
- 1 tablespoon butter
- 1 cup sugar
- 2 cups flour
- 1 1⁄2 cups shredded sweetened coconut
- 2 ounces semisweet baking chocolate, melted
- 1⁄2 cup boiling water
- 1 teaspoon baking powder
Butter cream filling
- 1 lb confectioners' sugar, divided
- 1⁄4 lb butter, softened (not melted!)
- 1⁄8 teaspoon salt
- 1 teaspoon vanilla extract
- 3 -4 tablespoons milk
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Cream together butter and sugar; add flour, coconut, and baking powder.
- Dissolve melted baking chocolate by whisking into boiling water; add to mixture.
- Roll mixture into small 1-inch balls.
- Place balls on greased cookie sheet and, using a fork, press criss-cross to flatten.
- Bake in a moderate oven, 350F, for 10 to 12 minutes until desired doneness (some people like them crispier than others); let cool on a wire rack.
- Make the butter cream filling: cream one-third of the confectioners' sugar with softened butter and salt in large bowl.
- Blend vanilla extract, 2 tablespoons milk and remaining sugar into mixture.
- Gradually stir in remaining milk to filling until desired spreading consistency is reached.
- When cookies have cooled completely, sandwich them together with the butter cream filling (or chocolate from melting a slab of milk chocolate over low heat or in microwave).