1¾ cupsall-purpose flour, or 1-for-1 gluten free mixplus more for rolling out
¼ teaspoonsalt
½ cupcocoa powder, organic
6ouncessemi-sweet chocolatechips or chopped bars
1 cup heavy cream
1teaspooninstant espresso powder
2cupssweetened, shredded coconut
120chocolate eggs3 for each cookie
Instructions
In the large mixing bowl of a stand mixer, combine the butter and sugar with the paddle attachment or use a large mixing bowl with a hand-held electric mixer.
Add the flour, salt, and cocoa powder and mix on low speed until a dough forms, about 2 minutes. Wrap the dough in plastic wrap and chill until firm, 30 minutes minimum. Or overnight, if you have other things to do!
To form the cookies, remove the dough from the fridge at least an hour before you roll them out. On a lightly-floured surface, roll to ¼-inch thickness, cut with a 2-inch round cutter, and refrigerate on the baking sheets for about 20 minutes. Or, again, overnight, if you need to.
When you're ready to bake, preheat the oven to 350°F. Bake the cookies till firm, about 14 minutes. Let them cool on the baking sheet for 10 minutes, then transfer to a cooling rack.
To Make the Ganache
Put the chocolate, cream, and espresso powder in a small pot over low heat stirring occasionally until the chocolate melts and combines with the cream. You can also use a double boiler if you are worried about burning the chocolate.
Set the chocolate aside to cool to room temperature, then cool in the fridge for about 30 minutes.. Whisk till it is or spreadable texture.
To Toast the Coconut
After the cookies have baked. spread the coconut on a baking sheet and bake until it is dry, about 10 minutes, stirring occasionally. Let it cool.
To Assemble the Cookies
Spread ganache on each cookie base, leaving a little "lip" around the edges. Place three chocolate eggs on each, then sprinkle coconut around, pressing it into the edges a bit.
Keyword chocolate, chocolate cookies, cookies, easter cookies, spring cookies