Bountygolla -Chocolate and Coconut Figolla

This is one of my signature cookie. I love bounty especially the dark chocolate, probably because when I was young, the TV advert portrayed, lush beautiful tropic bounties. So, I thought why not mingle that to the Maltese traditional Easter sweet? So here it is, the chocolate short pastry filled with coconut goodness. This recipe makes about 6 normal sized figolli, or 12-15 small ones. 

 

For the Pastry 

250g Unsalted Butter 

200g Caster Sugar 

1 tsp Baking Powder 

550g Plain Flour 

60g Cocoa Powder 

3 eggs 

Pinch Salt

For the Filling 

500g Dessicated Coconut 

250g Caster Sugar 

3 egg whites 

50ml Malibu 

1 tbsp Rice Flour 

For Decoration 

200g Dark Chocolate

Sprinkles

 

Making Pastry 

1. Using K beater mix butter and caster sugar till pale and fluffy 
2. Add eggs one at a time while continue on moderate speed 
3. Add sifted flours and salt then mix until a thick paste is formed. Do not over work the dough, a few seconds is enough 
4.  Scrape dough, gather mass on to some cling film, wrap to cover properly and refrigerate for 1/2 hour  

Making Filling

1. Using a whisk, beat eggs and sugar till soft merengue is formed 
2. Remove whisk, replace by K beater, add coconut, Malibu and rice flour, then mix till thick mixture is formed. If mixture is too dry, add some coconut water or more Malibu.  Leave to rest for 1/2 hour so that the coconut absorbs all liquids and fluff up.

Shaping Bountygolla 

1. 
   
   
   Roll out pastry to 5mm thickness, cut desired shapes and transfer shape to baking tin
   
2. Take heaped tablespoons of filling and level out on top of the pastry.
3. Roll out the pastry again and cut shapes again and arrange on top of the coconut mixture to form a sandwich.
4. Refrigerate for 15 minutes.
5. Heat the oven to 185C and bake Bountygollas for about 25minutes.  You will notice that the cookie is cooked when you see a light tinge of brown to the coconut filling.
6. You may eat the cookie strait-away, however these taste better covered in dark chocolate and sprinkled with your desired topping.