Coconut Raspberry & White Chocolate Cookie
Coconut Cookie Dough, Frosting and Assembling — a Puratos recipe in 3 components. Uses Puratos Satin Crème Cake Mix 12.5 kg, Coconut.
- baking temperature (cookie)
- 180 °C
- baking time (cookie)
- 16 min
- mixing time (frosting, slow speed)
- 2 min
- mixing time (frosting, medium speed)
- 5 min
Ingredients
Coconut Cookie Dough
| Ingredient | Quantity |
|---|---|
| Puratos Satin Crème Cake Mix 12.5 kg, Coconut | |
| Butter | |
| Syrup |
Frosting
| Ingredient | Quantity |
|---|---|
| Argenta Combo | |
| Icing sugar, sieved |
Assembling
| Ingredient | Quantity |
|---|---|
| Desiccated coconut | |
| Vivafil Raspberry | 10 g |
Method
- Coconut Cookie Dough
Using a planetary mixer and beater, combine the coconut satin, butter and syrup and mix to form a crumb.
- Coconut Cookie Dough
Add the remaining ingredients and mix to form a dough.
- Coconut Cookie Dough
Divide into 80 g pieces and place in tart rings on a perforated silicone mat.
- Coconut Cookie Dough
Bake at 180°C for 16 minutes.
- Frosting
Using a planetary mixer and beater, combine the Argenta Combo and sieved icing sugar.
- Frosting
Mix on slow speed for 2 minutes, then scrape down.
- Frosting
Mix on medium speed for a further 5 minutes.
- Assembling
Top each cooled cookie with a 40 g ring of frosting and sprinkle with desiccated coconut.
- Assembling
Fill the centre with 10 g of Vivafil Raspberry.
Puratos recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.