The sweet coconut- and pecan-filled centres are the stars of these decadent creations. The traditional condensed milk used to bind together German chocolate icing is replaced with a rich white chocolate ganache you'll fall in love with.
- Portion size 24 servings
- Credits : Canadian Living Magazine: December 2013
- 1 Basic Chocolate Cookie Dough
- 1 bar white chocolate (such as Lindt), chopped
- 3 tablespoons whipping cream (35%)
- 1/4 cup unsweetened desiccated coconut
- 2 tablespoons chopped pecans toasted
- 1 tablespoon butter
- 1/2 teaspoon vanilla
MethodRoll dough by rounded 1 tbsp into balls. Place, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Supporting side of each ball with 2 fingers, press opposite index finger into centre to create deep well. Pinch together any cracks around edge.
Bake, 1 sheet at a time, in 350 F (180 C) oven until no longer shiny, 12 minutes. Let cool on pan on rack for 5 minutes. Transfer to rack; let cool completely.
Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt white chocolate with cream, stirring until smooth. Remove from heat. Whisk in half of the coconut, the pecans, butter and vanilla. Let cool for 15 minutes. Spoon about 1-1/2 tsp filling into each well; sprinkle with remaining coconut. Cover loosely and refrigerate until filling is set, about 30 minutes.
Make-ahead: Layer between waxed paper in airtight container and store for up to 4 days.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 42 mg
- Sugars 6 g
- Protein 1 g
- Calories 112.0
- Total fat 8 g
- Potassium 44 mg
- Cholesterol 23 mg
- Saturated fat 5 g
- Total carbohydrate 10 g
- Iron 4.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 5.0