My boyfriend bought me a coconut sandwich cookie with a dark chocolate filling from Condesa Coffee shop. They get their baked goods from Proof Bakeshop and it is my new favorite cookie. It was crunchy on the edges and chewy on the inside, and the dark chocolate filling was creamy. Can you see if they would be willing to share the recipe? Thank you. — Hannah Wang, Atlanta
Jamaal Nettles, Proof Bakeshop’s head baker, was happy to share the recipe. These cookies, called Chi Chi, have been on the menu since the bakery opened in 2015. It’s a classic coconut macaroon turned into a sandwich cookie with a filling of chocolate ganache. Nettles says customers love them because they’re delicious but not overly indulgent.
When you make these, you’ll end up with 11 unused egg yolks, so we consulted with Nettles about how to use those up. He had two great suggestions. Make pastry cream or (our favorite idea) use some to make the coconut pecan filling for a German chocolate cake. More coconut!
Chocolate Ganache
Among many other uses, extra chocolate ganache can be used to frost a cake or cupcakes or rolled into truffles.
From the menu of … Proof Bakeshop, 100 Hurt St., Atlanta. 678-705-3905; proofbakeshop.com/
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.
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