Ingredients:
1 can of MOÇA® Milk 395 g
2 excited
4 tablespoons of unsalted butter, ointment point
1 teaspoon vanilla essence
100g finely shredded coconut
half a cup of NESCAFÉ® Traditional Cappuccino
4 and a half cups (tea) cornstarch
250g NESTLÉ CLASSIC® Dark Chocolate, melted
Preparation mode:
In a container, mix the condensed milk, egg yolks, butter, essence, coconut, coffee and mix. Add the starch, little by little, mixing until it is homogeneous and doesn’t stick to your hands.
Form the dough into small balls and place in a heatproof container lined with baking paper. Using a fork, gently press each ball, flattening it slightly.
Bake in a preheated medium oven (180ºC) for 15 minutes or until set, without letting it brown.
Let it cool and dip half of the cookie in the melted chocolate, draining off the excess. Place on a baking tray lined with baking paper, let dry and serve.
