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Triple Chocolate and Coconut Sandwich Cookies + Raspberry Buttercream Icing

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Triple Chocolate and Coconut Sandwich Cookies + Raspberry Buttercream Icing

Cuisine:

    Level up your cookie roster by adding a chocolatey tropical twist to your menu with the recipe of Chef Joan Jean Fajardo Bandoza from the WOFEX 2017.

    • 45 Minutes
    • Serves 4
    • Medium

    Ingredients

    Directions

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    Steps

    1
    Done

    Triple Chocolate and Coconut Sandwich Cookies

    Preheat oven at 375F.

    2
    Done

    Sift together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

    3
    Done

    Cream together CRISCO shortening and sugar.

    4
    Done

    Add egg. Mix very well.

    5
    Done

    Mix in vanilla extract.

    6
    Done

    Add dry ingredients followed by TULIP Chocolate Filling.

    7
    Done

    Fold in TULIP Chocolate Chips.

    8
    Done

    Chill mixture until set.

    9
    Done

    Scoop into parchment lined tray.

    10
    Done

    Bake for 9-11 minutes.

    11
    Done

    Raspberry Buttercream Icing

    Beat the CRISCO Butter Shortening and powdered sugar.

    12
    Done

    Mix until smooth.

    13
    Done

    Add the desiccated coconut.

    14
    Done

    Assembly

    Pipe the buttercream into one of the cookies.

    15
    Done

    Top with another cookie to make a sandwich.

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