Macaroon-filled Biscuits

Preparation

1

Preheat the oven to medium temperature

In a food processor, pulse

two cups of confectioner's sugar with the coconut until a fine powder forms

Add the cocoa powder and remaining confectioner's sugar and pulse until well combined and a fine crumb forms

2

In an electric mixer, beat the egg whites until foamy

Add the butter and continue beating until stiff peaks form

Fold in the coconut crumbs with a spatula or spoon

3

Transfer one portion of the dough to a piping bag and pipe small mounds onto the prepared baking sheet

Leave 2.5 cm space between the mounds of dough

4

Bake for 10 minutes or until the biscuits rise and, when touched, do not stick to the finger tip

Remove from the oven and let cool

When cooled, remove from the baking sheet with a spatula and transfer to an air-tight container or tray

Let cool completely

Repeat the process with the remaining dough

Filling

1

In a saucepan, heat the heavy cream until it starts to simmer

Add the cocoa powder and remove from the heat

Add the chocolate and butter and stir until smooth

Let cool completely before filling the biscuits

2

Use a small spoon or piping bag to fill the biscuits with the chocolate cream, forming a sandwich

Serve immediately or store in an air-tight container.