Cookies with chocolate and dehydrated coconut

Name: Cookies with chocolate and dehydrated coconut - Flavia L.
Ingredients: 100 g dark chocolate; 50 g butter; 50 g powdered sugar; 1 egg; rum essence; 100 g flour + 20 g corn starch (or 120 g flour); one tablespoon of cocoa; a pinch of dry yeast; 2 tablespoons of powdered sugar for glazing and decoration; 50 g chocolate + one tablespoon of milk or cream; desiccated coconut.

Desert - Cookies with chocolate and dehydrated coconut by Flavia L. - Recipia

To prepare these delicious chocolate cookies, we start by melting the chocolate in a bain-marie. This process is essential to achieve a fine and homogeneous chocolate. In a heat-resistant bowl, we place the chopped chocolate cubes along with the butter. Meanwhile, we fill a pot with water and bring it to a boil, ensuring that the bowl with chocolate does not touch the water. We constantly stir until the chocolate and butter are completely melted, turning into a liquid and creamy mixture. Once we achieve this consistency, we add the 50 g of powdered sugar and mix vigorously to ensure that the sugar dissolves completely. After the mixture is homogeneous, we take the bowl off the heat and let it cool slightly. At this point, we beat an egg and add it to the mixture. It is important to mix well to incorporate the egg, so that it contributes to the final texture of the cookies. Then, we sift the flour together with the cocoa and dry yeast, gradually adding them to the chocolate mixture. We mix with a spatula or a wooden spoon until a homogeneous and dense paste forms. Now comes the fun part! Using a teaspoon, we take portions of the chocolate paste and shape them into balls with our palms. These balls are rolled in powdered sugar, which will give them an attractive appearance and a sweet taste. We place the balls on a baking tray lined with parchment paper, leaving about 2 cm of space between them to allow for expansion during baking. We preheat the oven to 150 degrees Celsius and place the tray inside. We let the cookies bake for 20 minutes. After 10 minutes, we reduce the oven temperature to achieve even baking. The cookies are ready when their top crust cracks slightly, giving them a rustic and appetizing look. After taking them out of the oven, we melt the 50 g of chocolate together with a little milk, creating a fine glaze. Each cookie is dipped in this melted chocolate and then rolled in coconut, adding a tropical note and a crunchy texture. Let the cookies cool slightly, and then they are ready to enjoy. Bon appétit!