Coconut heart shortbread biscuits , delicious and greedy pastries made up of two shortcrust pastry shells with coconut and cocoa, filled with fresh cream.
I made these cookies about 2 months ago, to try coconut cream as a cold topping, and I was overwhelmed. So much so that I have often redone them, to the delight of my parents, who in turn have liked it.
I state that for the cocoa base I used coconut flour and not grated coconut. So a much finer product, which among other things absorbs a lot of liquid and must therefore be adjusted during the preparation.
Having to stuff them and thinking of the classic soft biscuit with a fresh filling, I moistened them with milk.
To give more texture to the coconut cream, which I made following my usual recipe, I added a little gelatin.
What to say? A real treat to keep in the refrigerator and enjoy as a delicious snack, perfect for hot first courses and as a substitute for ice cream biscuits
Coconut heart shortbread biscuits
Ingredients for about 22 pieces
For the biscuits
120 g of weak type 00 flour
100 g of fine coconut flour
30 g of unsweetened cocoa powder
150 g of cold butter
120 g of sugar
2 whole eggs
Grated zest of 1 lemon
1 teaspoon of baking powder
For the filling
250 ml of milk
50 g of coconut flour
20 g of potato starch
70 g of sugar
1 teaspoon of vanilla extract
1 sheet of edible gelatin
Required: heart-shaped cookie cutter, or other type of your choice
Milk or syrup (strawberry, raspberry, etc.) to moisten the cookies before filling
NB: The preparation of the coconut shortcrust pastry can be done by hand or with the robot. I use the latter method.
Preparation of the coconut shortcrust pastry
Put the sugar and cold butter into chunks in the robot, operate the blades and mix.
Add the eggs, the lemon zest and incorporate them. Finally add the powders: coconut flour, cocoa, 00 flour, starch and yeast. Work the mixture again until it is homogeneous, if it is dry add a few tablespoons of milk.
Form a loaf, cover with cling film and let it rest in the refrigerator for 1 hour. Meanwhile, prepare the coconut cream.
Preparation of the coconut cream
First put the gelatin to soak in cold water, then squeeze it well and keep it handy.
Put the coconut flour, starch and sugar in a saucepan, then mix well.
Add the milk and vanilla, mix carefully and remove any lumps.
Put the saucepan on the stove, bring to a boil while continuing to stir and cook the mixture for about 5 minutes.
When a thick cream has formed, add the gelatin and let it melt. Turn off the heat, put the cream in a bowl, cover with cling film and let it cool, then transfer it to the refrigerator.
Forming and filling of biscuits
Put the pastry back at room temperature, place it on a sheet of baking paper and roll it out with a rolling pin, obtaining a thickness of about ½ cm.
With the mold cut out the hearts, then mix the scraps again and cut other biscuits; in total you will have to get about 40/44.
Place them on a plate lined with parchment paper and cook for about 15/20 minutes in a preheated oven at 170 °. As soon as they are firm, take them out of the oven and let them cool on a wire rack.
Pour a glass of milk or syrup into a bowl and moisten all the cookies.
Place them on a surface and fill half of them with the coconut cream. To make the task easier and quickly get the same shape with the cream, reuse the mold, placing it on the biscuits.
Cover the stuffed biscuit with another biscuit, creating a couple. As you prepare them, place them on a tray, then cover with plastic wrap and transfer to the refrigerator.
Leave to rest for at least a couple of hours, after which the coconut heart biscuits are ready to be enjoyed.
