For 6 to 8 cookies:
- 1 can of condensed coconut milk
- 115 grams of butter at room temperature
- 200 grams of granulated sugar
- 2 medium eggs
- 1/2 teaspoon vanilla extract
- 225 grams of flour (+ extra for rolling out)
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- Coconut grater
- 100 grams of dark chocolate in small pieces
- Two round cutters (possibly with serrations) with a diameter of about 8 and 4 centimeters
- Rolling pin
The dulce de leche in this recipe is made from sweetened condensed coconut milk. This is available at Albert Heijn (with ‘normal’ condensed milk, with Asian products). Can’t find it? Then use regular condensed milk instead.
For the dulce de leche
Preferably start making the dulce de leche a day in advance. Peel the label from the can of condensed coconut milk and place it in a (preferably high, narrow) pan. Add boiling water until the can is at least two inches under the water.
Bring the water to a boil and cook for two and a half hours. Make sure the can is continuously submerged, otherwise there is a risk that the can will explode. So keep a close eye!
Then let the can cool in the water and keep until you need it again.
Tip: don’t you feel like or don’t have the time to make dulce de leche? Then use ready-made dulce de leche or caramel sauce.
The coconut cookies
Beat the butter lightly with the sugar. Add the first egg and the vanilla extract and mix well. In another bowl, mix the flour with the salt and baking powder.
Sift the flour over the butter mixture and fold in with a spatula. Mix briefly so that everything is well mixed. Place the dough on a large piece of cling film and push it into a compact disc with your hands. Wrap in the foil and let rest in the refrigerator for at least two hours.
Preheat your oven to 165 degrees. Dust your work surface with flour and place the dough (without foil) on top. Sprinkle flour on top of the dough and your rolling pin. Roll out the dough into a slice of just under a centimeter thick.
Line a baking pan with parchment paper (or two, if you have one). Cut rounds out of the dough with the large cutter. Roll out the remaining dough and cut out rounds again. Continue in this way until the dough is finished. Carefully place some of the dough slices on the baking paper and chill for half an hour in the fridge (or 15 minutes in the freezer).
Bake the first batch of cookies for 20-25 minutes until golden brown and let cool. Place the remaining dough rounds on a (clean) baking tray covered with baking paper and cut rounds out of the center with the small baking tray. Let these rest in the fridge or freezer again.
Bake the second batch of cookies for 15-20 minutes, until almost done. In the meantime, beat the last egg with a dash of water and brush the biscuits with it. Drizzle with coconut grater and bake for about five more minutes until the cookies are nicely browned. Let it cool down.
Melt 75 grams of the chocolate in a pan over low heat. Turn off the heat and add the remaining chocolate. Stir until all the chocolate has melted and place in a piping bag. With a loose wrist, draw stripes of chocolate over the cookie rings.
Spread the coconut cookies without a hole with the dulce de leche. Top with the rings with the chocolate and let rest until the chocolate has dried. Enjoy!
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