Serves 1
Directions
- 1Combine all dry ingredients for the cookies and set aside.
- 2In a medium bowl, add soften butter and sugar, whisk until pale and fluffy for about 1-2 minutes.
- 3Add in condensed coconut milk and salt, and continue whisking for 1 minute.
- 4Add in the dry ingredients and gently fold until just combined.
- 5Fill the cookie dough into a piping bag and pipe spirals on a baking sheet.
- 6Place the baking sheet in the freezer for 20 minutes before baking.
- 7Bake at 180°C in a preheated oven for 15 minutes.
- 8Allow cookies to cool completely before removing them from the baking sheet.
- 9For the filling, spoon the solid coconut cream from the can of refrigerated whipping cream, add the peanut butter, and whisk until creamy.
- 10Pipe the filling onto one chocolate cookie and top with another to create a sandwich.
Ingredients
- 200 g all purpose flour
- 12 g cocoa powder
- 5 g baking powder
- 1 1/8 tsp salt
- 180 g soften butter
- 80 g caster sugar
- 45 g condensed coconut milk
- 1 can coconut whipping cream
- 1 1/3 cup peanut butter
Equipment
baking sheetpiping bagmedium bowlwhisk
Tips
- Do not overmix the cookie dough.
- Refrigerate the coconut whipping cream before use.
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