Recipe, Desserts, Collation

Decadent White Chocolate and Sesame Cookies

For the cookies

  • 2 sticks unsalted butter, room temperature
  • ¾ cup of sugar
  • 1 ½ cup of white flour
  • 1 cup grated unsweetened coconut (fine)
  • ¼ cup of almonds, finely chopped
  • ½ cup of Mito sesame seeds
  • ¼ cup of chopped almonds
  1. Using a electric mixer, beat the butter and the sugar in a bowl until you achieve a creamy texture (about 2 minutes).
  2. At low speed, incorporate slowly the white flour to get a homogeneous batter.
  3. With a wooden spoon, add the coconut and the chopped almonds.
  4. Roll the dough to make 3 rolls of 1.5 inches of diameter each.
  5. Spread sesame seed on a flat surface. Cover all 3 rolls in seeds by rolling them in seeds.
  6. Wrap the rolls in plastic individually and refrigerate until they are firm.
  7. Preheat the oven at 300°F.
  8. When firm, unwrap the rolls and slice the dough to make ¼ inch thick cookies.
  9. Place the cookies on the cookie sheet, 1 inch apart, and bake for 20 minutes.
  10. Turn the cookies over to golden both sides evenly. Bake 10 more minutes and take out of the oven.
  11. Let the cookies cool completely. Set aside.

For icing and garnish

  • 1 ½ cup of 35 % cream
  • 360 g of chopped white chocolate
  1. In a saucepan, bring the cream to boil. Remove from the heat and add white chocolate, letting it melt for 5 minutes. Pour in a bowl.
  2. Mix the cream and melted chocolate until the texture is smooth. Cover and leave in the fridge for 6 hours.
  3. When ready, whisk the mix of chocolate with an electric mixer until it looks like whipped cream.
  4. Cover the cookies and enjoy!
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Published on

2 December 2021
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