Mint-Kissed Cookies ‘n Cream Stacks
We folded cream of coconut into the fluffy filling to create these fudgy treats finished with a sprinkle of shredded coconut and an Andes candy.
Serving Size:
8
Active Time:
30 min.
Total Time:
1 hr., 30 min.
Ingredients
- ⅓ cup + 2 tbs. sugar
- 2 sprigs fresh mint + additional
- 1⅓ cups heavy cream
- ½ tsp. coconut extract
- ⅔ cup cream of coconut, from 16.9-oz. btl.
- 40 thin chocolate cookies
- 2 Tbs. sweetened flaked coconut
- 8 chocolate mint candies, such as Andes
- Fresh mint sprigs (optional)
Instructions
- In small pot, combine ⅓ cup sugar, ⅓ cup water and mint sprigs. Over medium heat, bring to boil; cook until sugar is dissolved, 1-2 min. Transfer to bowl; let cool. Strain.
- On medium-high speed, beat cream, 2 Tbs. sugar and coconut extract until stiff. Place cream of coconut in separate bowl; fold in whipped cream. Transfer filling to pastry bag fitted with star tip.
- Line large, rimmed baking sheet with wax paper. Place cookies on baking sheet; lightly brush with mint syrup. Place 8 cookies on serving plate. Alternately pipe coconut cream and layer with remaining cookies to create stacks, using 5 cookies for each and ending with coconut cream; sprinkle with coconut. Insert candies into whipped cream. If desired, garnish with fresh mint.
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