Ingredients
24 piece(s)
Chocolate coconut melting moments
- 100 g Coconut, fresh or 50g desiccated
- 80 g sugar
- 250 g Butter Cubed
- 170 g plain flour
- 50 g cocoa
- 80 g cornflour
Cherry Swiss Meringue Buttercream Icing
- 1/2 portion swiss meringue buttercream icing, //recipecommunity.com.au/recipes/swiss-meringue-buttercream-icing/52176
- 8 fresh cherries, pitted
- 1/2 tsp citric acid, (optional)
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6
15min
Preparation 5minBaking/Cooking -
7Preparation
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8
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Recipe is created forTM 31
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Recipe's preparation
Preheat oven to 180oC. Grease baking sheet with butter.
Place sugar into TM bowl and mix for 10 seconds on speed 10.
If using fresh coconut, place chunks of coconut into TM bowl and chop for 2 minutes on speed 8, scraping down the sides of the bowl every 30 seconds.
Add butter, flour, cocoa and cornflour and dessicated coconut if using and mix for 20-30 seconds on speed 4 or until just starting to come together
Add butter, flour, cocoa and cornflour and dessicated coconut if using and mix for 20-30 seconds on speed 4 or until just starting to come together.
Place dough into cookie press and press into desired shape leaving space for spreading. Alternatively you can roll balls of dough, place them onto baking sheet and flatten with a fork.
Bake at 180oC for 10 minutes.
Cool for 10 mins on tray then transfer to cooling rack.
Insert butterfly. Place swiss meringue buttercream icing into TM bowl and add pitted cherries and citric acid. Mix for 30-60 seconds on speed 3-4 until cherries are incorporated into icing. Small flecks of cherry should remain. The citric acid acts to retain the bright colour of the cherries and gives a lovely tang to the otherwise very sweet icing.
Pipe swirls onto half the cooled melting moment biscuits and sandwich with another biscuit.
chocolate coconut melting moments
Cherry Swiss Meringue Buttercream Icing
Accessories you need
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Butterfly
buy now -
Spatula TM5/TM6
buy now
Tip
These would also be delicious with a vanilla filling. You really can't get better than swiss meringue buttercream for flavour and texture.
The filling has a much better flavour and texture with the citric acid in so it's worth picking some up at the supermarket.
Store for 2-3 days in an airtight container. After that they will start to go soggy.
I used swiss meringue buttercream icing I had in the freezer leftover from another recipe for these. It freezes beautifully.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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