CHOCOLATE ROCK COOKIES

Preparation Method :

• Sift the flour with the baking powder. Knead all the ingredients using the dough hook of an electric mixer, first on the lowest position and gradually increasing the speed to the highest.
• Sprinkle a worktop with flour and knead the dough on it by hand until it is smooth and elastic. Wrap it in saran wrap and leave in a cool place for at least 30 minutes.
• Roll out the dough thinly and use a 2-in/4cm round cookie cutter to cut around 45 circles. Cut out circles from the remaining dough using a serrated cookie cutter.
• Arrange the circles on a cookie sheet lined with nonstick baking paper and bake about 10 minutes in a preheated 400°F/200°C oven.
• To make the frosting: melt the creamed coconut in a saucepan and leave to cool.
• Sift the powdered sugar and cocoa powder into a bowl and add the vanilla sugar, rum extract, and egg.
• Gradually stir in the melted, creamed coconut. Break the serrated dough circles into small pieces and add them to the cocoa mixture, together with the almonds.
• Put small amounts of this mixture on top of the dough circles. Stir the couverture in a bain-marie until smooth.
• Dip the top part of the cookies in the couverture and leave them to set in the refrigerator.
• Serve cold in paper cups or cones.