Name: Coquito Black and White Cookies
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT3H40M0.000S
Yield: 10 to 14 cookies
Ingredients: 1/2 cup granulated sugar; 1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, softened; 1 large egg; 1/3 cup buttermilk; 1 tablespoon vanilla bean paste; 1/2 teaspoon golden rum; 1/4 teaspoon coconut extract; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon ground nutmeg; 1/2 teaspoon kosher salt; 2 1/2 ounces dark chocolate, chopped (about 1/2 cup); 1/2 cup heavy cream; 1 1/2 teaspoons light corn syrup; 1/4 teaspoon ground nutmeg; 1 teaspoon golden rum; Pinch of kosher salt; 2 cups confectioners' sugar; 1 tablespoon coconut milk; 1/4 teaspoon coconut extract; 1 to 2 tablespoons golden rum; Pinch kosher salt; 1 cup toasted superfine coconut flakes, such as Baker's Angel Flake, for garnish

Directions

Watch how to make this recipe.

Special equipment:

2 piping bags

Preheat the oven to 350 degrees F. Line 2 rimmed 18-by-13-inch baking sheets with parchment paper.
For the cookies: Add the granulated sugar and butter to a stand mixer fitted with a paddle attachment and beat on low speed until blended. Increase the speed to medium and beat, scraping down the bowl once or twice, until the mixture is pale yellow and fluffy, 2 to 5 minutes. Beat in the egg, then scrape down the bowl once more. In a small bowl, mix the buttermilk, vanilla, rum and coconut extract. Add the buttermilk mixture to the butter mixture and beat on low speed to combine.
In a separate medium bowl, stir together the flour, baking soda, nutmeg and salt. Add the flour mixture to the butter mixture and beat on low speed until the dough comes together (the dough will seem sticky but you want it to look that way!).
Using a 2-inch cookie scoop, scoop out 10 cookies and arrange them on the baking sheet, spaced at least 1 1/2 inches apart (alternatively, you can use a 1 1/2-inch cookie scoop to make 14 cookies; reduce the baking time accordingly). Bake until the edges of the cookies are golden brown, 12 to 15 minutes. Transfer to a wire rack to cool completely, at least 2 hours and up to overnight.
For the ganache: Place the dark chocolate in a medium bowl. Heat the heavy cream, corn syrup and nutmeg in a small saucepan until just about to simmer. Pour the hot cream mixture into the bowl of chocolate; let it stand for 1 minute. Using a spatula or whisk, stir until the chocolate is melted. Add the golden rum and salt and whisk until combined. Set aside to cool until thickened enough to spread onto the cookies, about 30 minutes. Transfer the ganache to a piping bag and snip a small tip off the end.
To decorate with the ganache, flip the cookies over so their flat bottoms are facing up on the wire rack. Pipe the dark chocolate ganache over half of each cookie to form a semi-circle; smooth the chocolate with an offset spatula. Let the cookies stand until the chocolate is set, about 20 minutes.
For the icing: In another bowl, add the confectioners' sugar, coconut milk, coconut extract and 1 tablespoon of the golden rum and use a whisk to mix together to a pipeable consistency; it should not be too thick or too runny. Add an additional 1 tablespoon rum if you want a more intense rum flavor. Add a pinch of salt to bring balance to the sweetness. Place in a piping bag without cutting the tip until you're ready to pipe your icing or reserve in the bowl covered with plastic wrap or a kitchen towel.
When the ganache is dry, pipe the coquito icing on the other side of each cookie, taking care to create a sharp, clean line in the middle; outline the half-moon shape and then flood the cookie with the icing. Immediately sprinkle with toasted coconut flakes on the surface of the icing before it sets. Let it sit until the icing is set, an additional 20 to 30 minutes. Store in an airtight container for 2 to 3 days.

Coquito Black and White Cookies

Ingredients

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Directions

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