Ingredients
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200 g Bread Flour
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2 g Baking Powder
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1 g Baking Soda
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2 g Salt
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60 g Cocoa Powder
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250 g Tulip Chocolate Filling
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60 g CRISCO Shortening
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80 g Sugar
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1 pc Egg
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90 g Sour Cream
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5 g Vanilla Extract
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180 g Tulip Dark Chocolate Chips
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300 g Powdered Sugar
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300 g CRISCO Shortening
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50 g Dessicated Coconut
Directions
Steps
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1
Done
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Triple Chocolate and Coconut Sandwich CookiesPreheat oven at 375F. |
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2
Done
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Sift together flour, baking powder, baking soda, salt, and cocoa powder. Set aside. |
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3
Done
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Cream together CRISCO shortening and sugar. |
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4
Done
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Add egg. Mix very well. |
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5
Done
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Mix in vanilla extract. |
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6
Done
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Add dry ingredients followed by TULIP Chocolate Filling. |
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7
Done
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Fold in TULIP Chocolate Chips. |
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8
Done
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Chill mixture until set. |
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9
Done
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Scoop into parchment lined tray. |
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10
Done
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Bake for 9-11 minutes. |
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11
Done
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Raspberry Buttercream IcingBeat the CRISCO Butter Shortening and powdered sugar. |
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12
Done
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Mix until smooth. |
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13
Done
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Add the desiccated coconut. |
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14
Done
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AssemblyPipe the buttercream into one of the cookies. |
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15
Done
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Top with another cookie to make a sandwich. |
