Chocolate cookies with coconut filling "Snow heart"
Cookies are obtained with a crispy crust and a delicate filling of "Mascarpone" and coconut. This combination gives a wonderful and original taste. And the appearance is beautiful and elegant.
Ingredients
Servings 6- wheat flour - 200 g
- cocoa - 25 g
- butter - 75 g (room temperature)
- brown sugar -110 g
- chicken egg (medium) - 1 pc.
- milk - 20 ml
- baking powder - 6 g
- salt -1 pinch
- powdered sugar for rolling cookies - 1/2 tbsp.
- cheese "Mascarpone" - 60 g
- coconut flakes - 60 g (I usually add 30 g)
- powdered sugar - 30 g
Cooking
Step 1
Beat softened butter with sugar until white, add the egg. Whisk well again.
Step 2
Add milk. Mix.
Step 3
In a separate bowl, combine all dry ingredients - sift flour, add cocoa, salt and baking powder.
Step 4
Mix dry ingredients with liquid. Knead the dough and form into a ball. Wrap in foil or bag. Refrigerate for a few hours (usually 2).
Step 5
For the filling, mix all the ingredients with a fork. You should get a mass suitable for forming a ball with your hands. By the way, mascarpone plays the role of a binding component here.
Step 6
We form cookies and bake.
Step 7
I highly recommend using weights to divide the dough into equal parts, 20-22 g each. Otherwise, it will be difficult for the eye to form identical cookies, which will then result in uneven baking.
Step 8
From each piece of dough (20-22 g) we form a cake, from the filling we form a small ball so that it can be completely packed into a cake and rolled up so that all the dough is outside, and the filling inside - you should get balls.
Step 9
Each such ball must be thoroughly rolled in powdered sugar. Put the cookies prepared in this way on a baking sheet covered with parchment.
Step 10
Bake chocolate cookies in an oven preheated to 180-190 degrees for 10-15 minutes. The main thing is not to dry them out.