Makes about 35 cookie sandwiches.
I apologize for taking so long to post a new recipe. I know it’s been well over a month since my last post. I started graduate school in January and it’s left little time for cooking and blogging. However, summer is fast approaching so I’ll soon have more time to devote to cooking and blogging. I very much look forward to that time!
- 1/2 cup sweetened coconut
- 1/2 cup pecans
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup sugar
- 2 tsp vanilla extract
- 2 cups flour
- 1/2 tsp salt
- 1/2 cup heavy whipping cream
- 7 oz semi-sweet or dark chocolate chips
1. Pour the whipping cream into a small saucepan and bring to a boil over medium-high heat. You’ll want to keep an eye on the cream to make sure it doesn’t scorch on the bottom of the pan. Once boiling, add the chocolate and stir until completely dissolved. Remove from heat and refrigerate until firm, about 1-2 hours.
2. Preheat oven to 350. Place the coconut on a baking sheet and toast until golden brown, about 4 or 5 minutes, stirring half-way through. You’ll want to keep your eye on the coconut, you do not want it to burn, and coconut burns easily. Transfer the coconut to a cutting board or food processor.
3. Spread the pecans on the baking pan and toast until golden brown, 5 – 7 minutes. Transfer the pecans to the cutting board or food processor with the coconut. Finely chop the pecans and coconut or pulse until they’re the size of rice but stop before you make a powder.
4. In a medium mixing bowl, cream the butter and sugar until light and fluffy. I don’t have a stand mixer, so I use a hand-held mixer. Use whichever option you have. Add the vanilla extract and salt. Slowly add in the flour. Beat until combined. Add the pecans and coconut. Form the dough into a ball or log and wrap in plastic wrap. Refrigerate until firm, about 30 – 45 minutes.
5. Line 2 or 3 cookie sheets with parchment paper. Lightly flour your work surface and roll the dough out until 1/4 inch thick. Using a circular 2 – 3 inch cookie cutter, cut out about 70 rounds.
Once you’ve cut out as many circles as you can, roll the dough back into a ball then flatten out again. Repeat until you can’t cut out any more circles. Place the rounds on the baking sheets about 1 inch apart. Using the large end of a pastry tip or an apple corer, cut out and discard the centers from half of the cookies. These will be the top halves of the cookie sandwiches.
6. Bake until golden brown, 10 – 12 minutes, rotating baking sheets halfway through baking time. Transfer cookies to a wire cooking rack and cool completely.
7. Once the cookies have cooled, removed the chocolate ganache from the refrigerator. The ganache should be firm. Spoon 1 tbsp of ganache onto one of the cookie bottoms and gently spread to the edges. Add a cookie top and gently press down. Repeat with remaining cookies.
You will have some chocolate ganache left over. Place the ganache in the microwave for 10-20 seconds until melted. Using a spoon, drizzle ganache over the cookies. Let the cookies cool, then place in an airtight container and refrigerate.
Warning: the ganache will cause these cookies to soften and become slightly mushy if they are not refrigerated.
Based off of the recipe found on Martha Stewart