You gotta love it when stuff just goes right. Not because you know what you’re doing… but just because it happened to happen that way.
Such was the case for these coconut-stuffed cookies before you. Definitely went into this one not knowing what we’d come out with on the other side, but winging it can always be fun as long as you keep a spirit of adventure throughout the journey…
Who knows if coconut cream will work the same as heavy cream for a chocolate ganache?
Not I. Not a problem.
Butter is creamy and fatty; likewise, avocado is creamy and fatty…
so you should be able to replace one with the other, yeah? Sure, I say go with it.
If nothing else, we got citrus and chocolate. What could possibly go wrong?
Besides their mildly resembling pulled pork sliders, I’d deem these lil samiches as caution-thrown-to-the-wind success. Even though the green hue and meaty likeness prompted the taste-tester comment: “disturbing to look at,” I’m still gonna slap a label of success on this one. Just shut your eyes and stick it in your face. Dagum.
That said, for anyone who blindly believes that all of my experiments turn out successfully– Lord, I wish you could have been in my kitchen last night. That girl thought green cookies were disturbing? Yeah right. The crud plastered onto my stove top yesterday evening was disturbing.
Ya’ll, baking relies heavily on chemistry… I am markedly bad at science of any sort. Ask my 9th grade bio teacher, the only thing I did right all year was butchering the dead frog. But hey, I try.
A lot of times, flowing with a whim works… when it doesn’t, people simply aren’t going to see that. I burn stuff, leave out ingredients and miscalculate measurements like anyone else, but why would I feed you something that sucks?
I wouldn’t. Geeze.
By nature, I reckon I was not to bake. But I do it anyways. These are my confessions.
Glazed Avocado Citrus Sandwich Cookies with Chocolate Coconut Filling
For the cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/4 cup powdered sugar
- 1 large ripe avocado, peeled and mashed
- 1/4 cup unsalted butter, at room temperature
- Zest of 2 large lemons
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1/2 cup granulated sugar for rolling cookies
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
Using an electric mixer, beat together the sugars, avocado and butter until smooth and creamy.
Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. Gradually blend in the dry ingredients.
Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared baking sheets 2 inches apart and flatten slightly with the palm of you hand.
Bake 8 to 10 minutes or until cookies are slightly brown around the edges. Let cookies sit on the baking sheets for 2-3 minutes before transferring to a cooling rack to cool completely. Spread one side of a cookie with the chocolate coconut filling Recipe below), then create a sandwich by placing a similarly shaped cookie in top.
For the chocolate coconut filling
- 1/2 cup coconut cream
- 5 ounces dark chocolate, roughly chopped
- 4 ounces cream cheese, softened
- 4 ounces butter, softened
- 1/2 cup powdered sugar
- 1 cup toasted shredded coconut
Place the chocolate in a heat-proof mixing bowl; set aside. Warm the coconut cream in a heavy bottom saucepan over medium low heat. As soon as the cream reaches a boil, remove it from the heat and pour it over the chocolate. Allow to stand for 3-5 minutes, then whisk until smooth. With an electric mixer, beat in the cream cheese and butter until the mixture is smooth and all ingredients are evenly incorporated. Beat in the powdered sugar, then stir in the toasted coconut.
For the citrus glaze
- 1 1/3 cup powdered sugar
- 1/4 tsp lime zest, packed
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh lemon juice
- 1 tsp light corn syrup
whisk together the powdered sugar, zest, juices and corn syrup until smooth. Spoon over the sandwich cookies and allow to set.