Coconut Chocolate cookies

Ingredients

INGREDIENTS FOR THE MIXTURE

• 260 g white flour 00
• 100 g PANEANGELI Potato Starch
• 100 g grated coconut
• 200 g sugar
• 1 packet of PANEANGELI Instant Yeast for Biscuits
• 2 teaspoons of Vanilla Extract in PANEANGELI Berry
• 2 eggs
• 160 g butter

TO PICK UP

• 2 bags of PANEANGELI Cocoa Glaze
• 200 ml cream

Preparation

1. Pour flour, potato starch, coconut, sugar, PANEANGELI biscuit yeast, extract, eggs, butter and mix well into the bowl.

2. Knead with your hands until you get a homogeneous paste.

3. Shape with the dough, large rolls about a finger cut them into small pieces and form about 52 balls.

4. Place the balls on two baking sheets lined with baking paper.

5. Cook for about 15-20 minutes in the middle part (high for the gas oven) of the preheated oven (electric. 190 ° C, ventilated: 180 ° C, gas: 200 ° C).

6. Prepare the ganache cream in the following way: bring the cream to the boil, remove it from the heat, pour the chopped icing and mix until the mixture is homogeneous. Cover with plastic wrap and place in the refrigerator for at least 3 hours.

7. In a bowl, work the ganache cream with the electric mixer at maximum speed until you get a soft cream.

 8. With a pastry bag, distribute the cream on the lower half of the cooled biscuits and then attach them to the remaining biscuits.

9. Place the biscuits on a tray, seal everything with plastic wrap and place in the refrigerator for at least 2 hours before serving.

10. Keep the biscuits stuffed in the refrigerator and consume them within 48 hours.