Chocolate cookies with coconut cream

Today is my favorite mommy's birthday! I want to wish her to stay always young and healthy, happiness, love and understanding, as well as the support of loved ones! And even though she is far away, in the Crimea, I have prepared a birthday treat for her!
These cookies will give a head start to any store-bought cookies - delicious and fragile chocolate cookies with a delicate layer of coconut cream and chocolate glaze. Cookies are not difficult to prepare, and expensive exotic ingredients are not required, but the result will surely please you. And these cookies can change: the longer they are stored, the more they soften, absorbing the cream and turning into a delicate cake.

Constituents (about 15-20 pieces):

Dough:

• flour - 250 gr.
• cocoa powder - 25 gr.
• powdered sugar - 100 gr.
• salt - a pinch
• butter - 200 gr.
• egg yolk - 2 pieces
• leavening agent - 1 tsp.

cream:

• egg yolk - 3 pieces
• sugar - 50 gr.
• flour - 20 gr.
• milk - 200 gr.
• coconut shavings - 40 gr.

glaze:

• cocoa - 5 tbsp.
• butter - 30 gr.
• sugar - 3 tbsp.
• cream 22-33% - 40-50 gr.

decorating:

• coconut shavings

Preparing chocolate chip cookies with coconut cream:

First, prepare the dough. To do this, in a deep bowl, combine the flour, cocoa, powdered sugar, salt, baking powder and mix together.

Pour 2 egg yolks and cold butter cut into pieces or coarsely grated into the flour mixture.

Make an elastic, non-sticky dough, form it into a ball, wrap it in clingfilm and put it in the refrigerator for 1 hour.

For 1 hour.

You can get coconut shavings ready-made, but I didn't have any, but I had a whole coconut, so I made the shavings myself - I just grated the coconut flesh very finely.

For the cream, use a whisk to beat the yolks with the sugar.

Add the flour and coconut shavings.

Then, stirring constantly, gradually pour in the hot milk and mix well.

Return the milk mixture to the saucepan and cook over medium heat, stirring constantly, until the foam is gone and the mixture thickens.

Remove the finished cream from the heat. Cut a piece of cling film and place it on top of the cream, pressing it firmly against the surface of the cream - this will prevent crusting when the cream cools.

Divide the chilled dough into two parts. Roll out the first part into a layer at least 0.5 cm thick (if you roll out thinner, the finished cookies will be very fragile and may break).
With a mold cut out circles with a diameter of about 6-7 cm, place them on a mold covered with baking paper and prick them with a fork.

.

Bake the cookies in a preheated oven at 180 degrees for about 10 minutes.
Do the same with the second part of the dough.
Cool the finished cookies.
Assemble the cookies. To do this, spread about 1 tsp of cooled coconut cream on a cookie and cover with a second cookie, pressing down lightly to spread the cream evenly between the cookies.

For the fudge, in a small saucepan, combine all ingredients, place on the heat and cook, stirring constantly, until the mixture becomes homogeneous.

Brush the fondant over the top of each assembled cookie and sprinkle with coconut shavings.

Place in the refrigerator for at least 1 hour. If you want the cookies to lose their brittleness and become soft, leave them overnight - in the morning the cookies will be like a brownie - soft, tender and delicious!
Enjoy!