Pistachio Chocolate Sandwich Cookies

Pistachio Chocolate Sandwich Cookies

A couple of notes. If you don’t care for the coconut filling, you can use classic buttercream.

You can also use these cookies to make ice-cream sandwiches, this (paleo) vanilla ice-cream

works like a charm.

Ingredients

Makes 16 sandwich cookies

Cookies

9 oz / 250 gr +70% dark chocolate, roughly chopped

¼ cup / 1.8 oz / 50 gr butter, at room temperature

2 medium eggs

¾ cups / 5.3 oz / 150 gr brown sugar (I used coconut sugar)

½ cup / 2.1 oz / 60 gr flour (I used gluten-free flour), sifted

½ teaspoon baking powder

100 gr chopped pistachios

½ teaspoon flaky sea salt (optional)

Filling

2 cans full-fat coconut milk (refrigerated overnight)

½ cup powdered sugar (you can make powdered coconut sugar with this recipe)

Directions

Place butter and chopped chocolate in a medium size heatproof bowl. Place the bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn’t touch the boiling water. Stir with a wooden spoon until chocolate and butter are completely melted. Use potholders to remove the bowl from over the boiling water. Let mixture sit for a few minutes.

In a large bowl beat the eggs with sugar until the mixture is foamy and clear.

Gently fold in flour and baking powder. Add melted chocolate and mix until combined.

Transfer to the refrigerator to chill for 30 minutes.

Preheat oven to 400°F (200°C) and place a rack in the middle. Line two baking sheets with parchment paper and set aside.

Place chopped pistachios and flaky sea salt in a small bowl.

Scoop one scant tablespoon of cookie mixture and roll it between the palms of your hands to form a round ball. Roll in the chopped pistachios, transfer to the baking sheets, and press it flat into a disc shape (arrange them about 3-inches apart.)

Repeat to make 32 cookies.

Bake in the oven for 12 to 14 minutes, or until the cookies start to crackle. Remove from the oven, let cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.

To make the filling, open the can and scoop the thick coconut cream into the bowl of a heavy-duty mixer or with an electric hand mixer fitter with the whisk attachment (try to keep as much liquid out of the cream as possible.)

Beat the coconut cream on high for 1 minute. Gradually add the powdered sugar and beat for 4 to 5 minutes until soft peaks form.

Refrigerate until ready to use.

To assemble the cookie sandwiches, simply scoop 1 tablespoons of the coconut cream onto one (cooled) cookie side and sandwich together with another cookie.

These cookie sandwiches can be kept for up to 3 days in the fridge.