Milk chocolate and coconut digestives
By Vincent Dallet
Level of difficulty Average
Preparation time 25mins
Cooking time 12mins
Cost Budget Friendly
Put in a bowl the grated coconut and egg yolks, mix and leave to rise for 1 hour. In a bowl, whisk the butter (pre mixed into a paste), with the salt and sugar.
Add the yolk and coconut and mix.
Finally add the sifted flour with the baking powder and knead gently until the dough is firm.
Leave the dough to rest in the fridge for 2 hours minimum.
Preheat the oven to 160 °.
Roll out the dough to 3mm thick, cut out the biscuit circles 6 cm in diameter.
Place on a baking tray.
Bake for 12 to 15 minutes.
Cool on rack.
Meanwhile, temper 600 g of milk chocolate (you can find another recipe explaining how to do this).
Once your chocolate is tempered, spread onto the side of the biscuit that was face down on the baking tray. Smooth the surface and leave to cool.