The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.
Pepperidge Farm Milano Cookies are ubiquitous. Every grocery store carries them. They are the cookie you grab when you want to feel a little fancy. They come in different sizes (the mini ones are so cute!) and different flavors.
Although technically not a Milano flavor, I love the Tahiti variety. If you know me, you know I have Polynesian Fever. I heart all things related to French Polynesia and bring it up often in my posts.
Immediately after reading the July Challenge for the Daring Bakers I knew I would be flavoring the cookie with coconut and lime and visiting the islands. The Tahiti Cookie is chocolate sandwiched by two ridged round coconut cookies.
To make my version, I used unsweetened coconut flakes, lime oil, and Tahitian vanilla extract. I tried to make them round by drawing circles on parchment paper and spreading a tiny bit of dough using a teaspoon. They ended up looking like regular Milano Cookies, but they tasted tropical and were a delicious reminder of the islands.
Tahitian Milan Cookies
Recipe adapted from Gale Gand
Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies
- 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
- 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
- 7/8 cup egg whites (from about 6 eggs)
- 2 tablespoons Tahitian vanilla extract
- 2 teaspoons lime oil
- 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
- 1/2 cup unsweetened coconut flakes
- Cookie filling, recipe follows
- 1/2 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 1 lime, zested
1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lime oil.
3. Add the flour and and coconut, mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.
We had the option of only baking one type of cookie to complete the challenge. I didn’t have the time to make the Chocolate Covered Marshmallow Cookies, but hope to make them one day.