Stuffed banana and coconut cookies

Ingredients for 1 servings:

• 2 bananas
• 1 packet of vanilla sugar
• ½ pack of baking powder
• 100 g walnuts or other nuts, grated
• 50 g flour
• 30 g desiccated coconut
• 100 ml coconut milk
• 50 g butter
• 100 g honey (or sugar)
• 1 egg(s), separated
• 130 g chocolate, dark (or light if desired)
• 70 ml coconut milk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Use up leftover coconut milk or chocolate, your own creation

Beat the butter and honey together with a hand mixer until fluffy, add the egg yolks and continue beating. Mash the bananas with a fork and stir in. Mix together the flour, walnuts, coconut flakes, baking powder and vanilla sugar. Stir in alternately with the coconut milk. Preheat the oven to 180°C and grease 2 baking sheets with butter. Drop a teaspoon of the batter onto the sheet in an oblong blob, leaving some space between each one. Bake for about 15 minutes. After baking, immediately remove from the sheet and bend and press once to keep the cookies in the horseshoe shape. Let cool. Melt the chocolate, stir in the coconut milk and fill the cookies with the chocolate using a teaspoon. Press down again and refrigerate for about 2 hours. This makes about 40 cookies.