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Coconut Cookies with Dulce de Leche & Chocolate

Serves: 6-8 servings


1 can of condensed coconut milk

115 grams of butter at room temperature

200g granulated sugar

1 + 1 medium egg

1/2 teaspoon vanilla extract

225 gram flour (+ extra for rolling)

1/2 teaspoon baking powder

1/4 teaspoon salt

coconut Grater

100 grams of dark chocolate into small pieces

Two round cookie cutters (possibly with knurled particles)

with a diameter of approximately 8 and 4 centimeters


  • Beat the butter with the sugar lightly. Add the first egg and vanilla extract and mix well. Mix in another bowl the flour with the salt and baking powder.

  • Sift the flour over the butter mixture and fold through. Mix briefly so that everything is well mixed. Transfer the dough on a large piece of cling film and press with your hands to a compact disc. Wrap in foil and let rest for at least two hours in the refrigerator.

  • Preheat your oven to 165 degrees. Dust your work surface with flour and place the dough on it (without foil). Flour the top of the dough and your rolling pin. Roll out the dough into a slice of just a centimeter thick.

  • Line a baking pan with parchment paper (or two, if you have one). Insert rounds with the big plug out of the dough. Roll out the remaining dough and cut circles out there too again. Continue until the dough runs out. Put some slices of dough carefully onto the baking paper and leave to cool for half an hour in the refrigerator (or fifteen minutes in the freezer).

  • Bake the cookies first charge in 20-25 minutes until golden brown and let cool. Place the remaining dough rounds on a (clean) with baking paper lined baking tray and insert here the small-cutter rounds off center. Let us also rest it in the refrigerator or freezer.

  • Bake the second batch of cookies for 15-20 minutes, until they are almost done. Whisk in the meantime the last egg with a splash of water loose, and brush the cookies with it. Sprinkle with grated coconut and fry for about five minutes until the cookies are golden brown. Let cool.

  • Melt 75 grams of chocolate in a saucepan over low heat. Turn off the heat and add the remaining chocolate. Stir until all chocolate is melted and put in a piping bag. Draw a freehand lines chocolate over the cake rings.

  • Spread the coconut cookies without hole with dulce de leche. Top with the rings with the chocolate and leave to stand until the chocolate has dried. Enjoy!