In Home Chefs Club, Recipes

Chocolate coconut creams are my absolute favourite cookie and I love making these with my daughter at home 


480 g cake flour

400 g coconut

100 ml cocoa powder

10 ml baking powder

420 g castor sugar

3 eggs

500 g butter

500 g good quality chocolate for sandwiching halves together


Cream the sugar and butter till pale white with a stand mixer.

Add egg one by one, making sure it is well incorporated after every egg, otherwise the mix will split. Fold in all the dry ingredients with a spatula.

The size of the Sandwich cookie is up to you. Roll it out into equal balls and space the dough apart because it will rise a bit.

Press down with a fork and bake at 180’ degrees celsius for 15 to 20 minutes, till crisp & brown.

When they are baked, remove from oven to cool completely.

Melt chocolate over double boiler and then dip one half at a time, the flat side in the chocolate and stick together like a sandwich.

Chef’s Tips

A small ice cream scoop is perfect for measuring out perfect equal portions for muffin batter, cookie dough, etc.

To save time, the cookie dough can be made, shaped and then frozen. Take out an hour before on the day.  Saving you time when you are in a pickle

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