Saturday, August 9, 2014

Heart cookies with coconut filling

Heart cookies with coconut filling

To create these hearts you will need our special cookie molds.

Ingredients for 12 filled cookies.
(if you have a scale, use grams for accuracy)

For the dough:
200 g (1-1/2 cup) all purpose flour
140 g (1 stick + 1 tbs) margarine, softened
1 egg yolk
50 g (1/2 cup) confectioners’ sugar

For the filling:
100 ml (1/3 cup + 1 tbs) milk
1 tbsp flour
100 g (1 stick) butter
100 g (1 cup) confectioners’ sugar
100 g (1 cup) shredded coconut
1 tsp pure vanilla extract
 Mix together all ingredients until well incorporated.

 Form into a ball, cover with plastic wrap and refrigerate for at least an hour.

 Divide dough into 24 pieces. Press the dough along the inside edge of the mold, so that it produces a hollow cookie.

 Preheat oven to 400°F.

 Bake for 12 minutes.

 Remove from oven.
CAUTION! The molds will be hot! 

 Using tongs, flip the molds over to remove the cookies while still warm. They should come out easily.

 Cool cookies completely before filling on a cooling rack.

 Prepare all ingredients for the filling.

 Mix the milk and flour in a small saucepan.

 Heat, stirring constantly, until it thickens.  Remove from heat and let cool.

 Mix butter and confectioners’ sugar until light and fluffy.  Mix in coconut and vanilla extract.

Add the milk sauce, mixing well.

 Use this filling to fill the heart cookies.

 Put two pieces together to form a 3-D heart.

Sprinkle with confectioners’ sugar, decorate with melted chocolate or dip in melted chocolate. Refrigerate until served.

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