White Chocolate Coconut Ganache Cookie Cups

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White chocolate coconut ganache cookie cups made with a special spelt black sesame cookie dough and garnished with holiday sprinkles. You can use your favourite cookie dough and coconut cream also can be replaced with whipping cream.

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Cookie Cups	White Chocolate Coconut Ganache
160 g Spelt flour 30 g Black sesame seeds, ground into powder 1/4 tsp Baking soda A large pinch of sea salt 110 g Butter, softened 50 g Coconut sugar 2 Egg yolks, room-temperature	1 tin / 400 ml Coconut milk 200 g White chocolate, chopped

Place spelt flour, black sesame powder, baking soda and salt in a mixing bowl. Whisk to combine. Cream butter and coconut sugar until fluffy. Add in egg yolks, one at at time, beat until combined. Sift flour mixture over butter mixture. Using a wooden spoon, stir to combine.
Divide the dough into 24 portions and shape each into a ball. Place one ball into each muffin cup. Bake 12 minutes. Remove from oven and immediately use the bottom of a shot glass to press firmly down in the center to create a well. Cool in pans for 10 minutes, then place on wire rack to cool completely.
Open the can of coconut milk and scoop the firm cream at the top into a saucepan. Bring it to a simmer. Roughly chop the white chocolate and place them in a mixing bowl. Pour in the hot coconut cream and and let stand for 5 to 10 minutes. Stir continuously until it is shiny, smooth, and completely melted. Set aside to cool thoroughly.
Beat the mixture until smooth and fluffy. Transfer to a piping bag fitted with a star tip. Pipe the ganache into the cookie cups and if desired, garnish with sprinkles.

White Chocolate Coconut Ganache Cookie Cups

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