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BOUNTY COOKIES
Simple recipes have the biggest success among pastry shop clients!
Easily recognizable taste and texture catch the eye and invite you to
taste it. Meet our recipe of Bounty cookies and feel the attractive
power of basic and easy-to-make pastries!

Preparation time - 10 hours 50 minutes

Active time - 3 hours 15 minutes
Сalories - 459 calories per 100 g

Bounty coconut cookies by the brand chef of KICA Academy Aleksandr TroKmenkov are made with only two textures: coconut
ganache and baked Sable Breton. Simple in preparation, yet very delicious and elegant, these cookies are great for both home
treats and big pastry production.

During the preparation you will learn:

1. Bake a chocolate Sable Breton;
2. Preparing coconut ganache;
3. Assemble the cookies;
4. Decorate the cookies.

The preparation will start with the classic recipe of chocolate Sable Breton. Crunchy and flavorful dough with a rich chocolate texture will be the
base of our recipes for coconut cookies. It is the basic recipe, that you could save and use with other fillings and tastes.

Then we will make a fragrant coconut ganache for filling the coconut cookies. Thanks to the desiccated coconut and coconut puree in the ganache we
get the maximum coconut flavor and texture.

As a coating for cookies with coconut, we will use tempered milk chocolate. The such coating creates a smooth and attractive surface and brings an
additional deep chocolate taste.

To make the decoration simple and elegant we will use the same tempered chocolate to create an artistic pattern. Then we will sprinkle the lines with
roasted desiccated coconut, to make the coconut taste more recognizable.

It is time to start the preparation of the Bounty Coconut Cookies!

SABLE BRETON

Total weight: 240 g 100%

30 g of egg yolks 12%

50 g of sugar 21%
65 g of butter 82% 27%

0.6 g of salt <1%

71 g of all-purpose >our 29%

3.5 g of baking powder 2%

6 g of cocoa powder 3%

15 g of milk chocolate Valrhona Jivara 40% 6%

1. Place room temperature egg yolks, sugar, and salt into the bowl of a stand mixer. Whip the mixture with a whisk until the light color and airy
texture.
2. Then gradually add the soft butter and mix until homogeneous. Melt the milk chocolate melted to 40 °C / 104 °F, add to the dough and mix well.
3. Combine sifted flour, baking powder, and cocoa powder. Add to the batter and mix with a paddle attachment until everything is completely
combined.
4. Roll out the dough between the guitar sheets or parchment paper sheets to 3 mm thickness.
5. Leave in the fridge for at least 3 hours. Then cut out the disks 5 cm in diameter and put them on a perforated silicone mat. Cover the dough disks
with a second perforated silicone mat.
6. Bake the shortbread at 150 °C / 302 °F for 12-15 minutes. Take it from the oven and let it cool down at room temperature.

COCONUT GANACHE

Total weight: 370 g 100%

190 g of white chocolate 51%

55 g of coconut puree 15%
25 g of lime juice 7%
25 g of glucose syrup 7%
75 g of desiccated coconut 20%

1. Melt the chocolate to 40 °C / 104 °F. Place the coconut puree with the glucose syrup and lime juice into the saucepan and bring to 80 °C / 176 °F
at medium heat.
2. Pour hot puree mixture over the chocolate and emulsify using a hand blender.
3. Add desiccated coconut to the emulsion, and mix it with a spatula to combine.
4. Cover the ganache with a cling film and leave it to set at 18-22 °C / 64-72 °F for several hours (5-6 hours) to make the texture suitable for piping.

ASSEMBLING

Baked shortbread disks

Stabilized coconut ganache

1. Transfer the ganache to the piping bag, fitted with a round piping tip d=8 cm.
2. Pipe the ganache on the half of the baked shortbread discs and cover them with the other half.
3. Press gently to make the cookies even. Leave them to set overnight at 18-22 °C / 64-72 °F

DECORATING

Assembled cookies
Milk chocolate 40% 300 g
Desiccated coconut 100 g

1. Roast desiccated coconut in the oven at 120-140 °C / 248 -284 °F until golden brown color.
2. Melt the chocolate to 40-45 °C / 104 -113 °F in the microwave or in the water bath.
3. Then quickly cool it down to 26-27 °C / 79-81 °F. You could make it by pouring the chocolate onto the cold table, on the cold water bath, or in the
fridge. The main thing is to make it fast, evenly cooling the chocolate mass.
4. The last step in the chocolate tempering is to carefully and evenly warm the chocolate to 30 °C / 86 °F. Transfer tempered chocolate to the piping
bag.
5. When the chocolate is tempered, place assembled cookies on the wire rack and pipe chocolate on the top. The chocolate should cover the cookies
completely.
6. Shake the rack a little to take off the excess chocolate and transfer cookies on the parchment paper.
7. Pour the rest of the chocolate into the paper cornet and create a thin line on the top of the cookies.
8. Decorate with roasted desiccated coconut.
9. Ready cookies could be stored at room temperature for up to 7 days.

The questions, that could be appeared during the preparation process:

How to make bounty cookies without special equipment?

You don't need special tools for this recipe, it requires only very basic instruments and ingredients.

Can I make ganache with coconut milk?

Yes, coconut milk will work as well as coconut puree.

I am searching for recipes for cookies with coconut without gluten, could I make
your recipe gluten-free?

Sure, you can replace regular >our with a rise one, it will work as well.

Could this cookie recipe be made only with a fresh coconut?

Yes, but it will be much more di?cult and you will need a lot of fresh coconut. You could make
coconut puree by yourself, just process the fresh coconut pulp and coconut water in the food
processor. Also, you will need to grind the coconut and dry it in your oven.

Is this coconut cookie recipe sugar-free?

No, it isn't.

Could a recipe for cookies with coconut be made with another chocolate?

Absolutely yes! Use any chocolate, you like. Dark chocolate if you want to get royal chocolate
bitterness, white chocolate, if you want to get sweeter results, or any fruit and berry chocolate, to
create an additional >avor.

Could cookies with coconut be less sweet?

Yes! You could use dark chocolate for coating, or white chocolate with less sugar content and 20% less
sugar in the dough.

Can I use ganache from the coconut cookies recipe for the macaron?

Yes, you can! It is stable enough for macarons.

Can I make a cookie recipe without coconut? For example, replace puree with
cream and skip desiccated coconut?

Yes, it will work. You could replace coconut puree with any other fruit or berry puree or use whipping
cream. Feel free to Kll the cookies with a new >avor.

Are cookie recipes with coconut good for any season?

Yes, deKnitely! As we use coconut puree and desiccated coconut, all ingredients are available during
the year. So that the recipe is good for big production, you will never have a problem with the over-
priced ingredient.

If you are a home-baker - make this Bounty cookie to delight your loved one. If you are a chef of a big pastry production - please
your clients with new delicious cookies on the showcase.

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