Chocolate cookies with coconut filling "with Tender heart"

The biscuits are made with a crispy crust and a delicate filling of "Mascarpone" and coconut. This combination gives a wonderful and original taste. And the appearance is beautiful and elegant.

Ingredients

• wheat flour - 200 g
• cocoa - 25 g
• butter - 75 g (room temperature)
• brown sugar -110 g
• chicken egg (medium) - 1 pc.
• milk - 20 ml
• baking powder - 6 g
• salt -1 pinch
• icing sugar for biscuit rolls - 1/2 tbsp.
• For filling:
• cheese "Mascarpone" - 60 g
• coconut flakes - 60 g (I usually add 30 g)
• icing sugar - 30 g

Directions

1. Beat the softened butter with white sugar, add the egg. Whisk well again.
2. Add milk. Mix.
3. Combine all dry ingredients in a separate bowl - sift flour, add cocoa, salt and baking powder.
4. Mix dry ingredients with liquid ingredients. Knead the dough and shape into a ball. Wrap in foil or bag. Refrigerate for several hours (usually 2).
5. For the filling, mix all the ingredients with a fork. You should get a mass suitable for forming a ball with your hands. By the way, mascarpone plays the role of a binder here.
6. We form cookies and bake.
7. I highly recommend using scales to divide the dough into equal parts, 20-22 g each. Otherwise, it will be difficult to form identical cookies by eye, which will then result in uneven baking.
8. From each piece of dough (20-22 g) we form a cake, from the filling we form a small ball so that it can be completely packed into a cake and rolled so that all the dough is outside, and the filling inside should be balls.
9. Each such ball must be thoroughly rolled in powdered sugar. Put the cookies prepared in this way on a baking sheet covered with parchment.
10. You need to bake chocolate cookies in an oven preheated to 180-190 degrees for 10-15 minutes. The main thing is not to dry them out.