Coconut Sandwich Cookies for Alyson

By BobLongo

Ingredients

• 1 cup toasted coconut, ground**
• 1 1/2 cups flour
• 2/3 cup sugar
• 1/4 teaspoon salt
• 1 stick unsalted butter(cold, cut into pieces)
• 1 egg
• 1 teaspoon vanilla extract
• Chocolate Ganache Filling
• 4 oz dark chocolate, finely chopped
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1/4 cup heavy whipping cream

Preparation

Step 1

Coconut Sandwich Cookies
Makes 2 dozen 2” cookies or 1 dozen finished sandwich cookies


**Toast 1 ½ cups sweetened coconut (375 degrees for 8-10 minutes, stirring every 2-3 minutes. Allow to cool. Use food processor to grind to a coarse consistency**

In a food processor, combine flour, coconut, sugar and salt – pulse to incorporate. Add butter and process until the mixture is crumbly. Add egg and vanilla, mix well. Remove from food processor, shape dough into disc and wrap in plastic wrap. Chill until firm, or for at least 2 hours.
Preheat oven to 375 degrees. Remove dough from plastic wrap and roll between 2 pieces of parchment paper. Roll to ¼ inch thickness. Keep dough between parchment paper and return to refrigerator for 10 minutes. Remove top sheet of paper and cut dough with a 2” round cutter. Place rounds 1 inch apart on pan prepared with parchment paper or Silpat baking mat. Bake for 8-9 minutes. Allow to cool in baking sheet for 3 minutes and transfer cookies to wire rack. Repeat process with remaining dough scraps.

Chocolate Ganache Filling: Combine chocolate, butter & vanilla in a bowl. In a saucepan, heat heavy whipping cream until simmering. Pour over chocolate mixture and stir until smooth and shiny. Set-aside until ready to use. If you refrigerate this mixture, allow for it to come to room temperature before using.
Once cookies are completely cooled, assemble sandwiches using 1 teaspoon of chocolate ganache filling for each. For easy assembly, use disposable pastry bag or Ziploc bag to pipe chocolate.