Double-And-By-Double-I-Mean-Triple-Chocolate Cookies

Disclaimer: This is not my recipe all the credit goes to Lisa Ludwinski the recipe is from Sister Pie cookbook linked: here

I know coconut is a controversial ingredient at times, but nothing should be controversial about these coconut drops. They are essentially a shortbread cookie topped with an icing dripped in coconut flakes. The coconut flakes give a nice crunch like texture to the cookie and adds a lot of flavors. They are the perfect size if you want to snack on them or a little dessert, you can’t go wrong.

Recipe

Makes: 36 cookies, Warning: time constraint

Disclaimer: This is not my recipe all the credit goes to Lisa Ludwinski the recipe is from Sister Pie cookbook linked: here

Ingredients

  • Dough
    • 2 ½ (318 g) cups all-purpose flour
    • ½ tsp baking powder
    • ¼ tsp kosher salt
    • 1 cup (sticks) (226 g) unsalted butter, at room temperature
    • ½ cup (62 g) powdered sugar
    • ½ cup (100 g) granulated sugar
    • ¼ cup full-fat canned coconut milk
  • White Chocolate icing
    • ¾ cup (6 oz) chopped white chocolate
    • 1 tbsp (14 g) coconut oil
    • ¾ cup heavy cream
    • 1 cup (125 g) powdered sugar
    • 1 cup shredded (71 g, depending on the brand), unsweetened coconut

Directions

  1. Make the dough: In a medium bowl, gently whisk together the flour, baking powder, and salt. Set aside.
  2. Place the butter and powdered and granulated sugars in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed for about 3 minutes, until very smooth with no visible chunks of butter.
  3. Add the coconut milk and mix until fully combined. Scrape the bowl thoroughly, add the flour mixture all at once, and mix on low speed until a dough forms.
  4. Scrape the cookie dough from the bowl onto a big sheet of plastic wrap. Wrap the dough tightly and transfer to your refrigerator, where it should rest for at least 24 hours and up to 3 days. Alternatively, you may freeze the dough for up to 3 months, then let it thaw in the refrigerator overnight before proceeding with the recipe.
  5. Preheat your oven to 350℉. Line two baking sheets with parchment paper.
  6. Take the dough out of the refrigerator 2 to 3 hours before baking. Once the dough is pretty darn soft, use a 1 ½ tbsp measure or a #40 (purple) scoop to portion the dough into 1-inch balls. Place on the baking sheets. Transfer the baking sheets to the oven and bake for 12 to 14 minutes, until the bottom edges of the cookies are beginning to turn golden brown.
  7. Remove the baking sheets from the oven and transfer the cookies to wire racks to cool.
  8. Make the icing: In a heatproof bowl set over a saucepan of simmering water, combine the white chocolate and coconut oil. Whisk until melted, stir in the cream, and remove from the heat to cool slightly. Add the powdered sugar to the white chocolate mixture and whisk until very smooth.
  9. Place the coconut in a small bowl and set it next to the icing.
  10. Once the cookies have fully cooled, pick up one at a time, and dunk, top side down, into the bowl of white chocolate icing. You will almost completely cover the cookie dome. Hold the cookie over the bowl for a second or two to allow the excess icing to run off. Turn the cookie upright for a moment, and then immediately dip it into the coconut, fully coating the icing. Return the cookie to the baking sheet and repeat with the rest of the cookies.
  11. Let the icing set up before serving. Store iced cookies in an airtight container for up to 1 week.

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