No-Bake Plum Dumpling Cake: Homemade Plum Dumpling Flavor in Every Slice

If you love homemade plum dumplings coated in buttery breadcrumbs, this dessert will taste familiar from the very first bite. Plum dumpling cake brings together all the flavors that make those dumplings so comforting, but the method is completely different: no potato dough, no shaping and no boiling individual dumplings.

Layers of delicate milk semolina cream, thick cinnamon-spiced plum filling and golden toasted breadcrumbs come together in one pan. After several hours in the refrigerator, they settle into a moist cake that can be cut into neat, firm slices.

The best part? You do not need an oven. Everything is cooked on the stovetop, layered in a pan and left for the refrigerator to do the final work.

Preparation20 minutes Cooking35–45 minutes Chillingovernight Yieldabout 12 slices Difficulty2/5 No oven needed

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Equipment: Approximately 20 × 30 cm (8 × 12-inch) pan, two saucepans, skillet or saucepan for the breadcrumbs, whisk, wooden spoon, bowl, knife, measuring jug and kitchen scale.

What Do You Need for Plum Dumpling Cake?

The cake has three components: fruit filling, toasted breadcrumbs and milk semolina cream. Prepare each separately, then assemble them into five distinct layers.

For the plum filling

• 1 kg (2.2 lb) plums, weighed before pitting
• 100 g granulated sugar
• 2 packets vanilla sugar
• 50 g cornstarch
• 10 tablespoons cold water (about 150 ml)
• 1 small knife-tip ground cinnamon

For the toasted breadcrumbs

• 200 g plain breadcrumbs
• 25 g butter
• 3 tablespoons neutral oil
• 3 tablespoons granulated sugar
• 1 pinch salt

For the milk semolina cream

• 1 l milk
• 130 g granulated sugar
• 1 packet vanilla sugar
• 150 g wheat semolina
• 1 egg
• 100 g butter

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Homemade Buchteln with Apricot Jam

Soft, fluffy buns with a fruity center and a dusting of powdered sugar.

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Step-by-Step Instructions

The order matters. Prepare the plum filling and breadcrumbs first. Cook the semolina cream only when you are ready to assemble the cake because it thickens quickly as it cools.

1. Prepare the plums. Wash the plums, cut them in half and remove the stones. Cut the fruit into small pieces about 1–2 cm (0.4–0.8 inch) across. This helps the plums cook evenly and prevents large pieces in the filling.
2. Cook the plum filling. Place the chopped plums in a saucepan. Add 100 g sugar and two packets vanilla sugar. Stir and heat over medium heat. When the fruit begins to boil, lower the heat slightly and cook for about 15 minutes. Stir several times, making sure to reach the bottom of the pan. Do not add water because the plums will release enough juice as they cook.
3. Thicken the plum filling. In a small cup, combine 50 g cornstarch with 10 tablespoons cold water. Stir until completely smooth and free of lumps. While stirring the hot plums constantly, slowly pour in the cornstarch mixture. Let the filling simmer gently for another 1–2 minutes, until the starch cooks and the mixture thickens noticeably. Add the cinnamon, stir and remove from the heat. The filling should be thick but still spreadable.
4. Toast the buttery breadcrumbs. Melt 25 g butter in a wide skillet over low to medium heat. Add 3 tablespoons oil and a pinch of salt, then stir in 200 g breadcrumbs. Toast for about 8–10 minutes, stirring frequently so they turn evenly golden. Do not let them become too dark or they may taste bitter.
5. Sweeten the breadcrumbs. When the breadcrumbs are golden brown and smell pleasantly nutty, add 3 tablespoons sugar. Stir well and remove the pan from the heat. Continue stirring for about 30 seconds because the hot pan will keep cooking them. Divide the prepared breadcrumbs into two equal portions.
6. Prepare the base for the semolina cream. Remove about 200 ml from the liter of cold milk. Whisk 150 g wheat semolina into this milk. Add the egg and whisk until smooth and free of lumps. Pour the remaining 800 ml milk into a large saucepan, add 130 g sugar and one packet vanilla sugar, and heat until it just begins to boil.
7. Cook the semolina cream. When the milk boils, reduce the heat. Stir the semolina, milk and egg mixture once more, then slowly pour it into the hot milk while whisking constantly. Cook over low heat for about 4–6 minutes, stirring along the bottom the entire time, until the semolina is cooked, the egg is fully heated and the cream is thick and smooth.
8. Add the butter. Remove the cooked cream from the heat. Add 100 g butter cut into small pieces. Stir until the butter melts completely and blends into the cream. The semolina cream should be thick but still soft enough to spread in the pan.
9. First layer: toasted breadcrumbs. Prepare an approximately 20 × 30 cm (8 × 12-inch) pan. Line the bottom with parchment paper if you want to lift the chilled cake out more easily. Spread half of the toasted breadcrumbs evenly over the bottom. Level them lightly with a spoon without pressing too firmly.
10. Second layer: semolina cream. Carefully spread half of the still-hot semolina cream over the breadcrumbs. Spoon small amounts over several areas first, then gently level the surface with a spatula. This keeps the breadcrumbs out of the cream and leaves the layers clearly defined.
11. Third layer: plum filling. Spread all the prepared plum filling over the semolina cream. If it has thickened considerably, stir it briefly first. Carefully spread it in an even layer all the way to the edges of the pan.
12. Fourth layer: remaining semolina cream. Carefully spread the second half of the semolina cream over the plum filling. If it has begun to set while you were assembling the cake, stir it vigorously in the saucepan. Level it gently so the pale cream does not mix with the plum filling.
13. Fifth layer: golden toasted breadcrumbs. Sprinkle the remaining toasted breadcrumbs evenly over the top and gently level the surface. You now have all five characteristic layers.
14. Chill and serve. Let the cake cool slightly at room temperature. Once it is no longer hot, cover it and transfer it to the refrigerator. For the best result, chill overnight for about 8–12 hours. The layers will set and come together, making it possible to cut neat slices. Use a sharp knife and wipe the blade between cuts if necessary.

Tips for a Perfect Plum Dumpling Cake

Choose flavorful plums. Ripe, aromatic plums with a pleasant balance of sweetness and acidity work best. If your plums are very sweet, remember that the filling also contains added sugar.

Toast the breadcrumbs slowly. At high heat, they can burn on the outside before they toast evenly. Their golden color and buttery aroma are the best signs that they are ready.

Make the semolina cream last. Cooked wheat semolina sets quickly as it cools. If you prepare it too early, spreading it evenly over the plum filling becomes more difficult.

Keep the layers separate. Spoon the cream and fruit filling over several areas before carefully leveling each layer. This creates a clean, attractive cross-section once the cake is chilled.

Do not skip the chilling time. The cake is too soft to slice neatly while still warm. Overnight refrigeration allows the semolina and plum filling to set while the breadcrumbs absorb a little moisture and bind with the other layers.

How to Serve Plum Dumpling Cake

Cut the cake into rectangles or squares and serve it cold. Thanks to the combination of plums, cinnamon, semolina and buttery breadcrumbs, it needs no additional toppings.

For an even more pronounced plum dumpling flavor, dust each portion with a tiny pinch of cinnamon before serving. The cake is rich enough to stand on its own without whipped cream, sauces or extra sugar.

Another updated dessert

Coconut Sandwich Cookies

Soft coconut cookies filled with chocolate cottage cheese cream.

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Frequently Asked Questions

Can I use frozen plums?

Yes. Thaw them first if possible. Frozen plums often release more liquid, so you may need to cook them a little longer before adding the cornstarch mixture.

Can I replace wheat semolina with cornmeal?

Regular wheat semolina is recommended for this recipe. Cornmeal has a different texture, flavor and cooking time, so replacing it in the same ratio will not produce the same creamy result.

Why is an egg added to the semolina cream?

The egg gives the cream a richer texture and helps it set after chilling. Whisk it with cold milk and semolina first, then slowly add the mixture to the hot milk. This reduces the chance of the egg setting into small lumps.

Can I serve the cake on the same day?

Yes, provided it has chilled long enough to become firm. For the neatest slices and most stable layers, however, overnight chilling is recommended.

How long does it keep in the refrigerator?

Because it contains milk and egg, keep the cake covered in the refrigerator at 4 °C (40 °F) or below. Eat it within 2–3 days. After preparation, do not leave it at room temperature for more than about two hours.

Do the breadcrumbs soften in the refrigerator?

Yes, and that is expected in this dessert. The breadcrumbs absorb moisture from the cream and fruit filling, becoming softer. They will not stay as crisp as freshly toasted breadcrumbs served over warm plum dumplings.

Can I use a smaller or larger pan?

Yes. A smaller pan produces higher, thicker layers, while a larger pan makes them lower. A pan measuring approximately 20 × 30 cm (8 × 12 inches) is a good starting point for the listed quantities.

What Makes This Dessert Special?

Traditional plum dumplings require making dough, filling and shaping each dumpling, then cooking them individually. In this cake, all the familiar flavors are prepared as separate layers. Plums bring fruity brightness, cinnamon gives a homely aroma, buttery breadcrumbs provide the characteristic flavor and milk semolina creates a tender, creamy base.

The result is not an ordinary sponge cake but a moist, layered dessert that tastes like homemade plum dumplings. That is exactly where its charm lies.

One final idea: If you have a kilogram of plums and want something comforting yet different from a classic baked cake, this plum dumpling cake is an excellent choice. Make it a day ahead, and the next day a chilled dessert will be waiting in the refrigerator, ready to slice.

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Slovenian Wafer Potica with Hazelnut Spread and Almonds

Slovenian wafer potica with hazelnut spread and almonds is a distinctive festive bake with soft yeast dough and a rich filling made from crushed hazelnut wafer biscuits. Rum, vanilla and gently folded egg whites keep the filling aromatic and light, while the filled roll is shaped into a wreath before baking.

Difficultymoderate

Total time2 hours 40 minutes

Yield1 potica

Baking1 hour at 180 °C (356 °F)

Recipe at a Glance

• Make the yeast dough, knead it for 8 minutes and let it proof for 45 minutes.
• Make the filling with crushed wafer biscuits, milk, almonds, hazelnut spread, vanilla and rum.
• Gently fold stiffly beaten egg whites into the filling just before using it.
• Fill and roll the dough, shape it into a wreath, proof for another 30 minutes and bake for 1 hour.

A Potica with an Unusual Hazelnut Wafer Filling

The hazelnut wafer filling is rich and aromatic without being dense, thanks to the gently folded egg whites. Soft yeast dough surrounds a mixture of hazelnut wafer biscuits, ground almonds, hazelnut spread, vanilla and rum. The potica is shaped into a wreath and proofed a second time before baking.

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Ingredients for 1 Potica

For the Dough

• 500 g type 500 wheat flour
• 250 ml milk
• 1 packet active dry yeast (7 g)
• 70 g granulated sugar
• 4 egg yolks
• 50 g butter
• 50 ml whipping cream
• 2 tbsp rum
• 1/2 tsp salt

For the Filling

• 500 g hazelnut wafer biscuits
• 3 tbsp ground almonds
• 2 tbsp hazelnut spread (Nutella)
• 1 tbsp vanilla extract
• 2 tbsp rum
• 4 egg whites
• 350 ml milk

Method

Mix the dough: Sift the flour into a bowl, then add the yeast, milk, whipping cream, egg yolks, granulated sugar, salt, rum and butter softened at room temperature. Mix everything thoroughly with a wooden spoon.

Knead the dough: Turn the dough onto a floured work surface and knead it thoroughly with your hands for 8 minutes.

Proof the dough: Place the ball of dough in a bowl, cover it with a kitchen towel and let it proof for 45 minutes.

Crush the wafer biscuits: Place the hazelnut wafer biscuits in a bowl and crumble them finely with your hands.

Make the filling base: Pour the milk over the crushed wafer biscuits, add the hazelnut spread, ground almonds, vanilla extract and rum, then mix thoroughly.

Fold in the egg whites: Just before using the filling, beat the four egg whites to stiff peaks and gently fold them into the wafer mixture.

Roll out the dough: Turn the proofed dough onto a floured work surface and roll it into a rectangle 1/2 cm (0.2 inch) thick.

Fill and roll: Spread the filling evenly over the rolled dough, then roll the dough into a log.

Shape and proof the wreath: Join the two ends of the log and pinch them together. Place the circular roll on a baking sheet, cover it with a kitchen towel and let it proof for 30 minutes.

Bake the potica: Prick the top of the proofed wreath with a toothpick, brush it with beaten egg and place it in an oven preheated to 180 °C (356 °F). Bake for 1 hour.

Cool and serve: Let the baked wafer potica cool, then dust it with powdered sugar and slice.

Another Soft Yeast-Dough Bake

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Keep the Filling Light

Beat the egg whites just before using the filling and fold them gently into the wafer mixture to retain as much air as possible.

Frequently Asked Questions

How long should the wafer potica dough proof?

Let the dough proof for 45 minutes, then proof the shaped wreath for another 30 minutes.

How long should I bake wafer potica?

Bake the potica for 1 hour in an oven preheated to 180 °C (356 °F).

Why are the egg whites folded in just before filling the dough?

This helps the beaten egg whites retain more air and keeps the filling lighter.

When should I slice potica?

Let the potica cool completely, then dust it with powdered sugar and slice.

How to Carve a Pumpkin for Halloween: An Easy Guide for a Clean, Long-Lasting Result

A beautifully carved Halloween pumpkin does not depend on artistic talent. The right pumpkin, a simple design and calm, step-by-step cutting matter much more. With a little preparation, even a beginner can create a clean, expressive face that glows beautifully after dark.

Crispy Italian Taralli Without Yeast: 4 Flavors From One Dough

In Italy's Puglia region, you come across them almost everywhere: in bakeries, shops, markets, restaurants and even service stations. Taralli are small, crisp rings served with a glass of wine, before a meal or whenever something savory sounds good.

At first glance, taralli resemble tiny pretzels, but their character is quite different. They are made with only four basic ingredients, without yeast and without proofing. Their signature crunch comes from a special method: the shaped rings are briefly boiled in water before being baked.

White wine brings a distinctive aroma to the dough, while good extra virgin olive oil adds rich flavor and a pleasantly short, crisp texture. Once you start nibbling these little Italian rings, stopping after just one is surprisingly difficult.

Dough preparation20 minutes Resting10 minutes Shaping and boiling35–50 minutes Baking25–30 minutes per tray Yieldabout 100 rings Difficulty2/5

Total time: About 1 hour 45 minutes to 2 hours 30 minutes, depending on your shaping speed and the number of baking trays. Baking several trays one after another will extend the total time.

Equipment: Large mixing bowl, kitchen scale, measuring jug, clean work surface, large pot, slotted spoon, clean kitchen towel, baking sheets, parchment paper and a wire rack.

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What Are Taralli and Why Are They So Popular?

Taralli are traditional Italian baked snacks, especially associated with southern Italy. In Puglia, savory taralli made with olive oil and white wine are particularly popular, often flavored with fennel seeds.

Their defining feature lies not only in the ingredients but also in the method. The rings are briefly boiled before baking. This helps form their characteristic surface and gives them a firm, crisp texture in the oven.

Taralli are not bread because they contain neither yeast nor baking powder. They are not ordinary crackers either. Their dense, crisp and pleasantly crumbly texture makes them a distinctive snack in their own right.

Ingredients for About 100 Taralli

Basic dough

• 1000 g Italian 00 wheat flour
• 360 g dry white wine
• 220 g extra virgin olive oil
• 20 g sea salt

Optional additions for different flavors

• fennel seeds
• freshly ground black pepper
• dried or finely chopped rosemary
• chili flakes

Important: The quantities above make about 100 taralli. The flavor additions are optional. To prepare several flavors at once, divide the basic dough after kneading and work a different seasoning into each portion.

Step-by-Step Instructions

The ingredients are simple, but a few details matter. Knead the dough thoroughly, shape rings of an even size and do not leave them in the boiling water for too long.

1. Measure the ingredients. Weigh all four ingredients accurately. Place the flour in a large bowl and make a well in the center. In a separate jug or bowl, mix the white wine, olive oil and sea salt until the salt dissolves as much as possible. The wine and oil will not form a stable mixture, so stir them once more immediately before adding.
2. Bring the basic dough together. Gradually pour the liquid mixture into the well. Use a fork or wooden spoon to draw flour from the inner edge toward the center. Once the mixture starts coming together, continue with your hands until all the flour forms one dough. You should not normally need extra liquid.
3. Knead thoroughly. Transfer the dough to a clean work surface and knead for about 10 minutes. Push it forward with your palms, fold and turn it. It may feel firm and less flexible at first, but it will become smoother and more even. Properly kneaded dough is compact, smooth and flexible enough to roll into thin ropes.
4. Let the dough rest. Shape the kneaded dough into a ball, cover it with a clean kitchen towel or plastic wrap and leave it at room temperature for about 10 minutes. Resting relaxes the dough so the ropes are easier to shape and less likely to shrink.
5. Divide the dough into small pieces. Cut a small portion from the main ball and keep the rest covered so it does not dry out. Divide the portion into roughly equal pieces. For about 100 rings, each piece should weigh approximately 16 g (0.6 oz). Use slightly lighter pieces for smaller taralli.
6. Roll thin ropes. Roll each piece between your palms or on the work surface into a rope about 11–13 cm (4.3–5.1 inches) long and approximately 1 cm (0.4 inch) thick. Keep the thickness as even as possible so the taralli bake uniformly.
7. Shape the rings. Bring the ends of each rope together and overlap them slightly. Press firmly with your fingertips to create a closed ring. The join must be secure or the rings may open during boiling. Repeat with the remaining dough.
8. Prepare the boiling water. Bring enough water to a boil in a large pot so the rings can float freely. Once boiling, reduce the heat so the water only simmers gently. Vigorous boiling can damage their shape.
9. Briefly boil the taralli. Carefully lower a small batch into the water without crowding the pot. Boil for about 1 minute, or until the rings rise toward the surface. If an individual ring needs a little longer, leave it for a few extra moments. Lift them out carefully with a slotted spoon.
10. Drain the boiled rings. Place the boiled taralli on a clean, dry kitchen towel. Leave them for a few minutes until excess water has drained and the surface is no longer wet. Do not stack them because the soft rings may stick together or lose their shape.
11. Preheat the oven. Heat the oven to 190 °C (374 °F), conventional top and bottom heat. Line a baking sheet with parchment paper. Arrange the drained rings on the sheet with a little space between them. They will not rise much, so they need less room than yeast dough.
12. Bake until golden and crisp. Bake for about 25–30 minutes. The taralli should be golden brown, firm and crisp. The exact time depends on their thickness and your oven. If they are still very pale or soft after 30 minutes, bake for a few minutes longer and check frequently.
13. Cool completely. Transfer the baked taralli to a wire rack and let them cool completely. Their structure firms further as they cool. Store them in an airtight container only after they are fully cold.

Four Additions, Four Different Flavors

Basic taralli have a gentle olive oil and wine flavor. In Puglia, variations with seasonings are also popular and give the rings a more distinctive character.

To make four flavors from one dough, divide it into four equal portions. Each portion contains approximately one quarter of the basic ingredients. Knead the additions in after resting, just before shaping.

1. Fennel Seed Taralli

Use about 1–2 teaspoons fennel seeds for one quarter of the basic dough. Lightly crush the seeds between your fingers or in a mortar, then knead them into the dough. This variation has the characteristic slightly sweet, aromatic note that is especially popular in southern Italy.

2. Black Pepper Taralli

Add about ½ teaspoon freshly ground black pepper to one quarter of the dough. Increase the amount slightly for a bolder kick. Pepper pairs beautifully with olive oil and creates a more pronounced, gently spicy finish.

3. Rosemary Taralli

Add about 1 teaspoon finely chopped fresh rosemary or ½ teaspoon dried rosemary to one quarter of the dough. Chop fresh rosemary very finely so larger pieces do not interfere with shaping the thin ropes.

4. Chili Taralli

For a hotter variation, add about ¼–½ teaspoon chili flakes to one quarter of the dough. Adjust the amount to the heat level of your chili. These taralli have a pleasant spicy finish that complements the mild basic dough.

Note: The seasoning quantities are suggestions for additional variations and are not part of the original recipe. The basic quantities of flour, wine, oil and salt remain unchanged.

Tips for Perfectly Crispy Taralli

Choose a dry white wine. Use an ordinary dry white wine without noticeable sweetness. It need not be expensive, but it should be something you would drink. Sweet wine may change the flavor and color of the baked rings.

Use good olive oil. Extra virgin olive oil is a key ingredient and strongly influences the final flavor. Choose one whose aroma you enjoy. A very bitter or strongly peppery oil will remain noticeable after baking.

Keep the rings a similar size. Even thickness ensures even baking. If some rings are very thick and others thin, the thin ones may become deeply browned while the thick ones remain insufficiently crisp.

Do not skip the boiling step. Briefly boiling the shaped rings is characteristic of this method. It contributes to their surface structure and final texture. Keep the water at a gentle simmer and do not boil the taralli for too long.

Drain them well after boiling. Moving the rings directly from the pot to the baking sheet leaves excess moisture on the parchment. Let them drain on a clean kitchen towel for several minutes first.

Judge crispness only after cooling. Freshly baked taralli may still feel slightly less firm. They become crisper as they cool. If the centers remain soft once cold, return them to a 160 °C (320 °F) oven for a few minutes, then cool completely again.

How to Serve Taralli

In Puglia, taralli are almost indispensable at relaxed gatherings. They are served in small bowls with a glass of wine, often before the food reaches the table.

They also pair beautifully with olives, firm Italian cheeses, prosciutto, spreads and cold cuts. Add them to a cheese board or serve them as a savory snack on their own.

Their firm, dry texture also makes them convenient for outings and picnics, or as a snack prepared in advance and stored for the days ahead.

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Frequently Asked Questions

Can I make taralli without white wine?

Versions without wine do exist, but they are not the same preparation. White wine contributes significantly to the flavor and structure of this dough. Replacing it with water changes both texture and taste, so a direct substitution will not guarantee the same result.

Does all the alcohol disappear during boiling and baking?

We cannot guarantee that all of the alcohol evaporates completely. Some is removed during boiling and baking, but a portion may remain in the finished product. If you strictly avoid alcohol, choose a dough specifically developed without wine.

Can I use all-purpose flour instead of Italian 00 flour?

Yes, you can use regular all-purpose wheat flour. Different flours absorb liquid differently, so the dough may feel slightly different. Italian 00 flour is a good choice for a fine, even texture.

Why are taralli boiled before baking?

Brief boiling changes the surface of the shaped dough, which then develops into a characteristic firm crust during baking. This method is typical of many traditional taralli from southern Italy.

Why are my taralli soft after baking?

They were most likely shaped too thick or not baked for long enough. Complete cooling is also important. The rings should be golden, dry and crisp through the center once fully cold.

Can I make the dough in a stand mixer?

Yes. Use the dough hook and begin on low speed. Continue until the dough becomes smooth and cohesive. Do not overload the mixer because this is a fairly firm dough; work in two batches if necessary.

Can I freeze the dough?

The dough can be frozen, although freshly made dough gives the most predictable result. Thaw frozen dough slowly in the refrigerator, then let it become flexible enough to shape.

How long do taralli stay crisp?

When properly baked, completely cooled and stored in an airtight container in a dry place, taralli can remain crisp for approximately 1–2 weeks. The exact time depends on residual moisture and storage conditions. Do not eat them if they become damp or develop an unusual smell.

Do I need yeast or baking powder?

No. This recipe contains no leavening agent. Taralli are not fluffy bread; they are small, dense and crisp rings. Their texture comes from the ingredients, kneading, brief boiling and baking.

A Small Italian Snack with Plenty of Character

Taralli show that a memorable snack does not require a long ingredient list. With the right method, flour, wine, olive oil and salt become little golden rings that are almost impossible to stop nibbling.

Make the classic version or divide the dough and experiment with different additions. Fennel, rosemary, black pepper and chili each change the flavor in their own way while the basic method remains the same.

One final idea: The next time you plan an Italian dinner at home, add a small bowl of taralli. Make them several days ahead, serve them with the appetizer course or simply place them on the table. Small details like these often create the most authentic Italian atmosphere.

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Coconut Sandwich Cookies with Chocolate Cottage Cheese Filling

Coconut sandwich cookies with chocolate cottage cheese filling combine soft coconut cookies with a smooth milk-chocolate cream. The listed quantities make 7 sandwich cookies, each about 6 cm (2.4 inches) in diameter.

Difficultymoderate

Preparation time40 minutes

Yield7 sandwich cookies

Bakingabout 10 minutes at 170 °C (338 °F)

Recipe at a Glance

• Make a thick mixture with desiccated coconut, powdered sugar and egg whites.
• Use a ring to shape 14 coconut cookies, each 6 cm (2.4 inches) in diameter.
• Bake the cookies at 170 °C (338 °F) for about 10 minutes, then let them cool.
• Make the chocolate cottage cheese filling, assemble 7 sandwiches and chill them.

Soft Coconut Cookies with a Creamy Chocolate Filling

The coconut cookies are made with just three ingredients. The filling combines cottage cheese, milk chocolate, vanilla sugar, rum and butter. The cookies are ready when their edges are golden brown while the centres still feel soft to the touch.

A Rich Fruity Cake

Try this prune and mascarpone cake with chocolate sponge →

Ingredients for 7 Sandwich Cookies, 6 cm (2.4 Inches) Wide

For the Coconut Cookies

• 2 1/2 cups desiccated coconut (using a 200 ml cup)
• 3/4 cup powdered sugar
• 2 egg whites

For the Filling

• 4 tbsp cottage cheese, not puréed
• 150 g milk chocolate
• 1 packet vanilla sugar (8 g)
• 3 tbsp powdered sugar
• 2 tbsp rum
• 1 tbsp butter

Method

Combine the cookie ingredients: Place the desiccated coconut and powdered sugar in a bowl, then add the egg whites.

Mix the coconut mixture: Stir with a wooden spoon for about 4 minutes, until the ingredients are thoroughly combined into a uniform mixture.

Prepare the ring: Use a metal ring intended for shaping small cookies. If you do not have one, cut the bottom off a clean yoghurt cup, measure about 1 cm (0.4 inch) from the edge and cut out a ring.

Prepare the baking sheet: Line a baking sheet with parchment paper or aluminium foil. If using foil, grease it with butter.

Shape the coconut cookies: Place the ring on the prepared baking sheet and add 1 tablespoon of the coconut mixture. With a damp spoon, press and level the mixture to the top of the ring, then lift off the ring. Repeat to make 14 cookies.

Bake the cookies: Place the coconut cookies in an oven preheated to 170 °C (338 °F) and bake for about 10 minutes, until the edges are golden brown while the centres still feel soft to the touch.

Cool the cookies: Remove the coconut cookies from the oven and let them rest for 15 minutes.

Melt the chocolate: Melt the milk chocolate and butter over a bain-marie until about three-quarters melted.

Prepare the cottage cheese mixture: Place the cottage cheese, vanilla sugar and powdered sugar in a bowl, add the rum and mix thoroughly with a whisk.

Finish the filling: Add the chocolate and butter mixture, melted about three-quarters of the way, to the cottage cheese and mix until smooth.

Assemble the sandwiches: Place seven coconut cookies on the work surface with their golden-brown sides facing down. Spoon a heaped tablespoon of filling onto each cookie, cover with the remaining cookies and press gently so the filling spreads across the entire surface.

Chill the sandwiches: Refrigerate them for 30 minutes before serving.

More Soft Homemade Baking

Bake a batch of homemade Buchteln with apricot jam →

Strawberry Chocolate Variation

For the filling, you can replace the plain milk chocolate with strawberry-filled milk chocolate.

Frequently Asked Questions

How many sandwich cookies does this recipe make?

The listed quantities make 7 coconut sandwich cookies, each about 6 cm (2.4 inches) in diameter.

How long should I bake the coconut cookies?

Bake them at 170 °C (338 °F) for about 10 minutes, until the edges are golden brown while the centres remain soft.

What can I use instead of a metal ring?

Use a ring about 1 cm (0.4 inch) high, cut from a clean yoghurt cup.

How long should I chill the assembled cookies?

Chill them for 30 minutes before serving.