Coconut Cookies with a Layer of Marshmallows Recipe
Delicious, tender coconut cookies with a layer of marshmallows and chocolate icing. Cookies are not too sweet and very satisfying.
Servings
13
Cook Time
45minutes
Servings
13
Cook Time
45minutes
Ingredients
Instructions
  1. 1 liter of coconut cream-thick cream.
  2. The cream was thick in the open box. Put them in a bowl with a spoon. I broke the eggs, poured sugar, salt, baking powder and added melted butter. Mix the contents of the bowl well.
  3. Sifted the flour and kneaded the dough. It turned out to be thick, but viscous and sticky.
  4. In a plate sprinkled with shavings, put a full spoon of dough and roll out, forming a tortilla.
  5. She placed the cakes on the parchment-covered table cover the baking sheet with baking paper. There were 26 of them. Two did not fit, I baked them separately.
  6. Place the baking sheet in a preheated 180 degree oven and bake for about 20 minutes.
  7. At the bottom of the cookie, put the marshmallows cut into three parts. In the microwave oven, we heat it up for a few seconds until the marshmallows increase in size.
  8. We combine something else with this cookie, without marshmallows. It turned out a cookie of two halves with a filling. Excess marshmallows can be cut with scissors when it hardens. Melt the chocolate couverture buttons in the microwave in several steps, so that it does not boil. About 7 seconds at a time, and each time the chocolate needs to be mixed well. You can make it easier by using a water bath.
  9. We lubricate the top of the cookies with liquid chocolate. Sprinkle chips on top of the warm one. When heated, the chips will darken from the chocolate. On a heated stick, so that the liver does not crumble and does not fall off from it.
  10. The cookies are soft, obscene, moderately sweet and very satisfying.
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