Simple recipes have the biggest success among pastry shop clients! Easily recognizable taste and texture catch the eye and invite you to taste it. Meet our recipe of Bounty cookies and feel the attractive power of basic and easy-to-make pastries!
Preparation time – 10 hours 50 minutes
Active time – 3 hours 15 minutes
Сalories – 459 calories per 100 g
Bounty coconut cookies by the brand chef of KICA Academy Aleksandr Trofimenkov are made with only two textures: coconut ganache and baked Sable Breton. Simple in preparation, yet very delicious and elegant, these cookies are great for both home treats and big pastry production.
During the preparation you will learn:
- Bake a chocolate Sable breton;
- Preparing coconut ganache;
- Assemble the cookies;
- Decorate the cookies.
The preparation will start with the classic recipe of chocolate Sable Breton. Crunchy and flavorful dough with a rich chocolate texture will be the base of our recipes for coconut cookies. It is the basic recipe, that you could save and use with other fillings and tastes.
Then we will make a fragrant coconut ganache for filling the coconut cookies. Thanks to the desiccated coconut and coconut puree in the ganache we get the maximum coconut flavor and texture.
As a coating for cookies with coconut, we will use tempered milk chocolate. The such coating creates a smooth and attractive surface and brings an additional deep chocolate taste.
To make the decoration simple and elegant we will use the same tempered chocolate to create an artistic pattern. Then we will sprinkle the lines with roasted desiccated coconut, to make the coconut taste more recognizable.
It is time to start the preparation of the Bounty Coconut Cookies!
Sable breton
| Total weight: 240 g | 100% |
| 30 g of egg yolks | 12% |
| 50 g of sugar | 21% |
| 65 g of butter 82% | 27% |
| 0.6 g of salt | <1% |
| 71 g of all-purpose flour | 29% |
| 3.5 g of baking powder | 2% |
| 6 g of cocoa powder | 3% |
| 15 g of milk chocolate Valrhona Jivara 40% | 6% |
- Place room temperature egg yolks, sugar, and salt into the bowl of a stand mixer. Whip the mixture with a whisk until the light color and airy texture.
- Then gradually add the soft butter and mix until homogeneous. Melt the milk chocolate melted to 40 °C / 104 °F, add to the dough and mix well.
- Combine sifted flour, baking powder, and cocoa powder. Add to the batter and mix with a paddle attachment until everything is completely combined.
- Roll out the dough between the guitar sheets or parchment paper sheets to 3 mm thickness.
- Leave in the fridge for at least 3 hours. Then cut out the disks 5 cm in diameter and put them on a perforated silicone mat. Cover the dough disks with a second perforated silicone mat.
- Bake the shortbread at 150 °C / 302 °F for 12-15 minutes. Take it from the oven and let it cool down at room temperature.
Coconut ganache
| Total weight: 370 g | 100% |
| 190 g of white chocolate | 51% |
| 55 g of coconut puree | 15% |
| 25 g of lime juice | 7% |
| 25 g of glucose syrup | 7% |
| 75 g of desiccated coconut | 20% |
- Melt the chocolate to 40 °C / 104 °F. Place the coconut puree with the glucose syrup and lime juice into the saucepan and bring to 80 °C / 176 °F at medium heat.
- Pour hot puree mixture over the chocolate and emulsify using a hand blender.
- Add desiccated coconut to the emulsion, and mix it with a spatula to combine.
- Cover the ganache with a cling film and leave it to set at 18-22 °C / 64-72 °F for several hours (5-6 hours) to make the texture suitable for piping.
Assembling
- Baked shortbread disks
- Stabilized coconut ganache
- Transfer the ganache to the piping bag, fitted with a round piping tip d=8 cm.
- Pipe the ganache on the half of the baked shortbread discs and cover them with the other half.
- Press gently to make the cookies even. Leave them to set overnight at 18-22 °C / 64-72 °F.
Decorating
- Assembled cookies
- Milk chocolate 40% 300 g
- Desiccated coconut 100 g
- Roast desiccated coconut in the oven at 120-140 °C / 248 -284 °F until golden brown color.
- Melt the chocolate to 40-45 °C / 104 -113 °F in the microwave or in the water bath.
- Then quickly cool it down to 26-27 °C / 79-81 °F. You could make it by pouring the chocolate onto the cold table, on the cold water bath, or in the fridge. The main thing is to make it fast, evenly cooling the chocolate mass.
- The last step in the chocolate tempering is to carefully and evenly warm the chocolate to 30 °C / 86 °F. Transfer tempered chocolate to the piping bag.
- When the chocolate is tempered, place assembled cookies on the wire rack and pipe chocolate on the top. The chocolate should cover the cookies completely.
- Shake the rack a little to take off the excess chocolate and transfer cookies on the parchment paper.
- Pour the rest of the chocolate into the paper cornet and create a thin line on the top of the cookies.
- Decorate with roasted desiccated coconut.
- Ready cookies could be stored at room temperature for up to 7 days.
