Coconut domes with chocolate & ganache
The absolute classic among Christmas cookies – moist, creamy & irresistible
Coconut domes are always a big hit. These little works of art made from shortbread, melt-in-the-mouth ganache, moist coconut filling and shiny chocolate combine everything a perfect confection needs: crunch, creaminess, sweetness and an intense coconut-chocolate flavor. And best of all, the base is the same coconut filling used in moist coconut macaroons – only in its most glamorous form.
The combination of crumbly biscuit, creamy ganache, moist coconut filling, and crunchy chocolate is simply unbeatable. They are elegant enough for the biscuit tin, sophisticated enough for gifts – and every year they disappear faster than you can blink.
Preparation time: 45 minutes
Difficulty: ⚫⚫⚫⚪⚪
INGREDIENTS
Coconut filling:
- 125 g sour cream (or vegan alternative)
- 100 g powdered sugar
- 2 medium eggs (or egg substitute)
- Seeds from 1 vanilla pod
- 250 g coconut flakes
- 100 g dark chocolate
- 100 g cream (at least 30% fat)
- 200 g dark chocolate (at least 60% cocoa)
- 50 g butter
PREPARATION
- Coconut mixture:
Mix everything together, fold in the coconut, and let it soak for 15 minutes. Place large spoonfuls on baking paper and bake at 130–140 °C for approx. 20–25 minutes. Let cool completely. - Shortbread base:
You will need round, baked, and cooled shortbread cookies for the base. I always use my nut cookies and cut out round circles, but you can use any shortbread recipe you like. - Chocolate ganache:
Carefully melt the chocolate and cream together and stir until everything combines into a smooth cream. Allow to cool until the ganache is almost firm but still spreadable.Note:
A 1:1 ratio produces a soft, creamy ganache – perfect for these coconut domes.
For a firmer ganache:
– 1:2 (chocolate : cream) → pipable
– 1:3 → firm enough to cut - Chocolate glaze:
Roughly chop the chocolate and dice the butter. Place both in a heatproof bowl and melt slowly over a water bath, stirring until the glaze is smooth and shiny. - Assemble the coconut domes
– Prepare the bases: Have the shortbread cookies ready.
– Apply the ganache: Place a spoonful of ganache on each cookie and smooth it out. (Alternatively, you can use ready-made chocolate cream.)
– Place the coconut domes on top: Carefully place one coconut dome on each ganache and press down lightly.
– Dip in chocolate: Dip the domes in the chocolate glaze so that the cookie base and part of the coconut dome are covered.
– Leave to dry: Leave to set on baking paper or a wire rack until the chocolate has completely hardened.
TIP
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