#chocolate #cookies #recipe #food #almond #shorts

RECIPE

This recipe does not require an oven.

COOKIE MIX
115 g Maria biscuits
30 g grated coconut
75 g roasted almonds

175 g white chocolate
100 ml whipping cream

TOPPING
250 g white chocolate (125 on each side)
grated coconut

Bring the whipping cream (100 ml) to a boil. Add the pieces of white chocolate (175 g). Let it sit for 1 minute and then stir until smooth. Transfer the white chocolate ganache to a piping bag and let it cool.

Break the Maria biscuits into pieces (not too large) and place them in a bowl. Add the grated coconut, roasted almonds and white chocolate ganache. Mix well until combined.

Cover a dish or baking pan with plastic wrap and spoon the cookie mixture onto it. Spread it evenly and use a sheet of plastic wrap as a tool to press the cookie mixture firmly (and flatten it). Place the cookie mixture, covered, in the freezer for 30 minutes.

Melt 125 grams of white chocolate using a double boiler.

Remove the cookie mixture from the freezer and pour the melted white chocolate over it, letting it spread evenly. Place it in the refrigerator for 30 minutes or until the white chocolate is set.

Melt the remaining 125 grams of white chocolate using a double boiler.

Once the white chocolate is firm enough, carefully remove the cookie from the baking dish/pan. Pour the melted white chocolate over it and let it spread evenly. Garnish it with grated coconut. Place the white almond-chocolate cookie, covered, in the refrigerator for 30 minutes or until the white chocolate is set.

Cut the white almond-chocolate cookie into cubes.

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