Chocolate coconut creams

Ah morning Coffee with delicious chocolate coconut creams on the side. What better way to start your day?
These cookies are a real treat. The mix between chocolate and coconut and then sandwiched together with a smooth chocolate filling is just oh so heavenly.

These chocolate coconut creams are real easy to make. Within minutes you will have your house filled with the most wonderful aroma of baked cookies. These cookies are not too sweet so they are great on their own, but the filling really just make these cookies extra special. My mother use to bake something similar to this when we were kids. Oh man, they were great! I remember having handfuls of these cookies. And to today they are still a great hit!
Enjoy!

Chocolate coconut creams

Makes around 32 double cookies

Ingredients

250g Butter, soften
210g Castor sugar
1 Egg, Extra Large
35g Cocoa powder
60ml Hot water
280g Cake Flour
5ml Baking powder
2ml Salt
120g Coconut, desiccated

Filling:
15ml Butter
50g Sugar
80ml Fresh cream
30ml milk
3ml Vanilla essence
325g Icing sugar
30ml Cocoa powder

Directions

Preheat the oven to 180˚C. Grease two cookie sheets and set them aside.
Using an electric mixer, cream the butter and sugar together until light and fluffy. Add the egg and mix until incorporated.
Mix the cocoa powder and hot water together until smooth now add this mixture to the butter mixer and mix well.

Sift the flour, baking powder and salt together. Add the coconut and stir. Add the dry ingredients to the butter mixture and mix well into a soft dough.

Roll the dough into heaped teaspoon-sized balls and place onto the greased baking trays leaving enough space between them for the cookies to spread. Use the back of a fork and lightly press down onto them.
Bake in the preheated oven for 10-12 minutes. Once baked remove from the oven and allow the cookies to cool on cooling racks.

While the cookies are cooling make the filling.

Filling:
Melt the butter and sugar in a heavy-based sauce pan. Stir over medium heat. Add the cream and milk. Remove from the heat and add in vanilla essence.
Sift the icing sugar and cocoa powder together and add to the liquid mixture. Mix until smooth and spreadable.

Sandwich two cookies together with the filling, continue until all the cookies are done. Reheat the icing if it get to hard.

Allow the iced cookies to dry on a cooling rack and then store in an airtight container.

Enjoy!