Coconut Chocolate Wreaths and Finding a Little Joy this Christmas Season

Nothing screams Christmas more than a wreath on a door therefore for this first Advent we are baking some delicious wreath cookies. These are flavoured with coconut and drizzled with delicious dark chocolate. They are the perfect cookie to be enjoyed with coffee or hot chocolate. 

With the first day of advent the Christmas season officially begins and it certainly has a different feeling this year. Many countries are on lockdown and we are all being encouraged to wear masks and stay at home as much as possible. Right now it is difficult to be positive about this situation, so I advise you to do something that brings you joy everyday. Maybe it is that piece of chocolate in your advent calendar or wearing a Christmas themed mask. I put up my Christmas tree in November and enjoy drinking coffee around the lit tree in the mornings.

Maybe a silver lining will be that this Christmas season might be less stressful than other years. Luckily for all of us baking is an integral part of Christmas and you can do that in your social bubble at home. Once you have indulged in this delicious treat you can go on an evening walk looking at the Christmas lights other people have put up.

Coconut Chocolate Wreaths

 Difficulty: 1/5 Time: 1 hour + chilling time 

Ingredients:

• 350 gr Wheat flour
• 140 gr Sugar
• Dash of salt
• 1 tsp vanilla extract
• 100 gr Desiccated coconut
• 225 gr Softened butter
• 1 Egg yolk

Decoration:

• 100 gr couverture chocolate

Instructions:

1. Knead all the ingredients above into a dough. If you don’t like coconut, replace it with the same amount of flour to improve the consistency. The dough is on the softer side. Wrap the dough in cling film and put it in the fridge for one hour.
2. Remove half of the dough from the fridge and roll it out either on a well floured surface or between two sheets of baking parchment to 3mm thickness.
3. Preheat the oven to 190°C.
4. Cut out the wreath shapes and use a palette knife to transfer them on a lined baking sheet.
5. Bake 10-12 minutes until golden. Leave them to cool on the baking sheet, as the cookie is fragile while warm.
6. Once the cookies have cooled, melt the couverture chocolate according to packet instructions and drizzle over the wreaths. Leave the chocolate to harden completely before putting them away.

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Well, there you have an easy recipe for Coconut Chocolate Wreaths. I made them last year already and they were easily a family favourite. We love chocolate and coconut. What are some of your tips to not hit the Corona Christmas funk this season? I would love to hear some of your suggestions. I hope you enjoyed this blogpost and have a great first advent. Stay safe and wear a mask!