Chocolate-filled oatmeal and coconut cookies: a recipe to brighten up snacks
Lovers of crispy cookies with a somewhat rustic texture, but who are also tempted by cocoa, will have trouble resisting these ** chocolate-filled oatmeal and coconut cookies **, which are also very easy to prepare.
It can be lazy to bake cookies to fill them later, however this slightly adapted recipe from a German blog is very simple and the result is fantastic. The cookies come out crispy and light, pairing nicely with the chocolate hookah inside. The coconut enhances the aroma and texture, but practically nothing is noticeable in the final saor.
IngredientsFor 20 units
- Unsalted butter 100 g
- Egg L 2
- Sugar 150 g
- Vanilla essence 5 ml
- Salt 1/2 teaspoon
- Fine oat flakes 200 g
- grated coconut 50 g
- Pastry flour 30 g
- Chemical yeast (1 tsp) 4 g
- Baking soda (1 teaspoon) 6 g
- Dark chocolate 160 g
- Liquid whipping cream 150 ml
How to make chocolate-filled oatmeal and coconut cookiesDifficulty: easy
- Total time 42 m
- Elaboration 30 m
- Cooking 12 m
- Repose 20 m
Preheat the oven to 175º C and prepare a couple of trays greasing them or covering them with parchment paper. Melt the butter and let cool slightly. Place the eggs with the sugar, the vanilla and the salt in a container. Beat with a whisk for a couple of minutes.
Incorporate the butter, the oat flakes and the grated coconut and mix. Add the flour, the chemical yeast and the baking soda, and work everything until you have a homogeneous mass. Take portions slightly smaller than a walnut, form balls and distribute them on the trays, leaving 3-4 cm of separation between them. Bake for about 10-12 minutes, until golden brown. Wait a minute outside the oven and let cool on a wire rack.
For the chocolate cream filling, heat the cream in a saucepan and bring to a boil. Remove from the heat and add the chopped dark chocolate. Mix well with a spatula until the chocolate melts and we have a homogeneous and smooth mixture. Let cool to harden a bit before filling the cookies.
What to accompany chocolate-filled oatmeal and coconut cookies
These cookies are perfect to take in the afternoon, at snack time, with a good glass of milk or vegetable drink to dip. The filling hardens as it cools, but now that temperatures start to rise it may soften a bit. They can be kept in an airtight container in the fridge, although they are not likely to last long without being devoured.
Tags: Fish Meats And Birds Desserts