Coconut Whispers

Okay okay, so I know that posting 2 cookie recipes in a row is probably a food blogging no-no but I couldn’t help posting this beautiful recipe. Now I collect baking books/ magazines like you wouldn’t believe, and this recipe is a slight adaptation from one of my more worn-down, mixture splattered books.

So this is a slightly adapted version as I felt that an amazingly crispy coconut cookie such as this deserves to be sandwiched between a thick layer of butter frosting.

With only 5 ingredients and 1 bowl they are so delicious and easy to make that I am surprised I have never come across them before! So take the opportunity to impress all of your friends with your very fancy frosted double-decker cookies.

Coconut Whispers

Ingredients:

Butter (softened) 55g

Sugar 115g

Vanilla Essence 1/2 t

Egg 1

Coconut 150g

Self Raising Flour 1 1/2 C

Icing*:

Butter 50g

Icing Sugar 1C

Vanilla Essence 1t

*Now I usually 'wing it' and rely on my bakers intuition when it comes to frosting so these are just generalized measurements. But don't be scared, live a little and abandon your measuring cups and spoons for a moment!

Method:

Pre-heat the oven to 325F/160C and line two baking trays with paper.

Cream together the butter and sugar until light and fluffy, then add the vanilla essence and the egg and beat well.

Stir in the coconut then the flour, mix well to combine

Place teaspoon sized balls onto the tray and leave in the fridge for 10-15 minutes (this helps them keep their shape)

Bake for 25-30 minutes until golden, leave them on the baking tray for approx. 5 minutes before transferring to a cooling rack

Once cool pair biscuits of similar size and place 1t of the frosting in the middle of the biscuits, gently press down until the frosting reaches the edges. Store in an air-tight container in the cupboard, they last for about 2 days.