Ingredients:
- 130g self-raising flour
- 60g unsalted butter
- 60g icing sugar
- 1 egg yolk
- 20g dessicated coconut
- egg yolk for brushing
Cream cheese filling:
- 100g cream cheese, at room temperature
- 30g unsalted butter, at room temperature
- 3 tbs icing sugar
- In a medium bowl, whip butter and sugar with a mixer, follow by egg yolk. Sift flour over the batter. Using a rubber spatula, mix until just combined.
- Add dessicated coconut to the batter, mix until just combine. Gather the dough into a ball shape, wrap it with cling wrap and keep in the fridge for at least 2 hours.
- Pre-heat the oven to 180 deg C.
- Using a 3-cm square cookie cutter, cut out pieces of cookies dough, brush one side with egg yolk.
- Bake in preheated oven for 10 mins.
- Let the cookies cool on wire rack while you prepare the cream cheese filling.
- Place cream cheese and butter in a bowl, whip until combine. Sift icing sugar on it, stir until combine.
- Spread the filling in between two pieces of cookies. Repeat with remaining cookies, serve.