This is a Ganesh Chaturthi Special recipe, Coconut Ganache sandwich cookies. If one-day Ganpati Ji wants a break from his traditional laddoos and modaks, serve him something new. He loves coconut in his sweet treats and this will be an innovative change. At home, kids will also love it and it’s totally appropriate to keep as a Prashad for the guest.
Because it’s a very easy and interesting recipe to follow, I am very happy to share with you. In total, it took me less than 45 minutes to prepare this, which includes making the freezing, baking and assembling time.
Couple of ideas to speed up the recipe are mentioned below because I know you will not have much time to stand in the kitchen.
1 . For the dough of the cookies use a food processor, just dump in all the ingredients and pulse till you get the bread crumb consistency shown in the image below. It will take a couple of seconds.
Make sure the butter is cold and hard.
2. You will need to add few drops of milk to bring the dough together. You can choose to use coconut milk instead of regular milk.
Use a piece cling wrap on the kitchen counter to shape the dough into a ball.
Make sure you don’t knead the dough. With gentle hand just bring the dough together. It should take less than a minute.
3. This wrapped dough parcel goes into the freezer till you prep for parchment paper.
We are using two sheets of parchment paper to roll out the dough into a sheet.
This will reduce the cleaning work later.
4. Place the prepared cookie dough in between two sheets of parchment and use a rolling pin to roll out the dough into a thin sheet.
5. Use a cookie cutter to cut the shapes. If you have kids at home; I suggest use interesting shape, these small changes done for kids brings in lots of happiness.
6. I have this very thin, small smooth spatula to lift the cookies which are cut into shapes. Find something similar at home, because the dough will be very soft to handle by hand. You can use a knife too.
7. Arrange the shaped and cut cookies into a parchment lined baking tray and keep in the freezer for a couple of minutes. By the time turn the oven on for preheating. Approximately 10 minutes.
Cookies will take 10 to 12 minutes in the oven.
8. Make sure they are chilled before baking. Or they will lose the shape.
While the cookies are getting done, start with coconut ganache.
9. We are using coconut cream instead of regular cream with the chocolate for making the ganache.
10. The ganache should stay and should hold the shape between the cookies. So watch out for the consistency, it has to be thick enough.
As the ganache is prepared keep the bowl in the fridge. It will help the ganache to thicken more.
Then the assembling – you can use a piping bag or use a spoon to sandwich two baked cookies with ganache.
Sprinkle some toasted coconut on the top 🙂
For the cookies
1/2 cup all purpose flour`
1/2 cup whole wheat flour
1 tablespoon rice flour
1/2 teaspoon baking powder
1/8th teaspoon salt
1/4th cup sugar + 1 tablespoon
100 gm of butter cold
1 tablespoon of milk if required
For the coconut ganache
4 ounces of semi-sweet or bittersweet chocolate (chopped into small pieces)
1/4th cup of coconut milk
Grated dry roasted Coconut
Add the ingredients in a food processor (leaving the milk) and pulse, till you get the consistency shown in the image above.
Add few drops of milk to bring the dough together. Wrap the cookie dough ball in a cling wrap and keep in the fridge for 5 to 7 minutes. Unwrap your cookie dough and roll the dough into a thin sheet.
TIP: keep the dough between two sheets of parchment paper and roll, to avoid the mess and sticking.
Make sure that you get an even thickness (about 2-3 mm.). Use the cookie cutter to cut the shapes. Place the cut cookies gently on the baking tray lined with parchment paper, using a thin spatula. Be gentle with the shape. Cover it and keep in the fridge. By the time turn the oven on at 180*C for preheating. Approximately 10 minutes.
Bake for 10 to 12 minutes or until you get a slight golden colour on the edge. Remove from the oven and place on the wire rack to cool. Unfrosted cookies can be stored in an airtight container.
To make the coconut ganache, heat the coconut milk in a saucepan over a medium heat until it reaches a gentle simmer. Add the coconut milk to the chopped chocolate and allow to rest for 1 minute, then stir until all the chocolate has melted and the ganache is smooth.
To assemble- Pipe a little coconut ganache on to a cookie and add some dry roasted coconut flakes. Place another baked cookie disco the top and you are good to go! Happy Baking.