Coconut Ginger Cookies

Ingredients

• 200 g soft butter
• 2 organic limes (zest)
• 50 g fresh ginger (grated)
• 200 g coconut palm sugar
• 4 eggs
• 350 g shredded coconut
• 250 g dark chocolate couverture

Instructions

1. 1.

   Add butter to a mixing bowl, then add lime zest and grated ginger. Beat with hand mixer for about 2 minutes until frothy.

2. 2.

   Add coconut palm sugar and eggs, stir well. Then fold in shredded coconut into the dough.

3. 3.

   Fill a piping bag fitted with a large (2.5 cm) tip with the dough. Line a baking sheet with parchment paper and pipe small mounds of dough onto it. Shape each mound into a triangular peak using damp fingers. Bake in a preheated oven at 180 °C (160 °C fan, gas: level 2‑3) for 10–15 minutes until lightly golden brown. Remove from the oven and let cool.

4. 4.

   Melt chocolate couverture over a double boiler. Dip the underside of each coconut peak into the melted chocolate and set on parchment paper to dry.