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150 g Sugar
200 g Flour
40 g Cocoa
4 g Baking Powder
100 g Butter
100 g Grated Coconut
100 g Chocolate Chips
100 g dark Chocolate
100 g liquid Whole Cream
50 g Praline
Dried Coconut Slices or Pistachio Nuts
Whisk the egg and sugar. Sift flour, cocoa, and yeast into a salad bowl and add the butter and coconut.
Add chocolate chips and egg mixture and mix to obtain a homogeneous mass.
Wrap into a food film and put into the fridge for at least 30 minutes.
Meanwhile, prepare the ganache:
Pour the boiling cream on chocolate and wait 5 minutes.
Whisk and add the praline. Put into the fridge.
Roll out the dough to 3.5 mm thick or the thickness of chocolate chips and cut out fluted rounds.
Place on a baking plate covered with baking paper.
Bake at 180 °C for about 15 minutes.
Put the ganache into the pastry decoration bag and decorate according to your wish.
Small tip: The ganache can not last more than 4/5 days but the cookies can be freezed.
Good realization and tasting!