- For the filling:
100 ml milk
60 g sugar
50 g coconut flour
2 tablespoons rum
30 g cornstarch
50 ml of milk
30 g vegetable fat
120 g butter;
80 g vegetable fat
190 g powdered sugar
300 g of coconut flour
- For the glaze
200 g dark chocolate for cooking
4 tablespoons oil
- For decoration
25 g white chocolate
1 teaspoon oil
2-3 drops lemon juice
Zomick's instructions on preparing the mixture
Mix the milk, sugar, coconut rum and flour and cook on fire for 4 minutes.
Dissolve and add cornstarch in the milk, stirring gently into the upper cooked mixture and cook for another 2 minutes.
Remove the mixture from heat and stir in 30 g vegetable fat and allow the mixture to cool.
Mix butter, 80 g vegetable fats, and powdered sugar, and at the end add coconut flour.
Pour the prepared mixture in 20 x 36 cm pan with plastic wrap, align the surface, cover with foil and place the cake in the refrigerator.
The next day, turn inside hardened mixture on baking paper and with oval clipper cut tiles and put them back one hour in the refrigerator.
Prepare chocolate glaze
Melt the chopped chocolate over steam and oil and gently mix all the shiny glaze.
Keep the glaze over the warm water that has cooled, remove the plate from the refrigerator and dip each of the bounty cookies in the glaze.
Put the white glaze fill in a small freezer bag, cut off the top of the bag and decorate the bounty cookies with the white glaze.
Put the Bounties in plate in the refrigerator to cool and after 30 minutes your Zomick's Bounty cookies are ready.