Ever since I’ve discovered the following sweetened condensed milk dough, I have used it in different ways. This time, I’ve decided to bake with it a roulade-type of cookies, filled with lightly sweetened coconut filling.
This unique dough is very quick and easy to assemble, as it doesn’t contain butter, and there’s no need to cream it. It has a delicate flavor, soft texture and subtle milky aroma, which I thought would pair well with the coconut filling.
Instead of creating individual cookies with the dough, I chose a quicker way, of rolling it with the filling into roulades, and cut them after partial baking. This method ensures the filling will keep inside the dough while baking, and keep it moist.
With very few ingredients, these delicate cookies have so much flavor and wonderful aroma. They make a perfect snack any time of the day, served with hot or cold beverage of your choice. Try them and enjoy.
Makes: 26-28 cookies
Prep time: 20 minutes
Chilling time: 30 minutes and up to overnight
Baking time: 35 minutes
For the dough:
1 L egg, at room temperature
½ cup condensed sweetened milk
1½ cups flour
¼ tsp salt
½ tsp baking powder
For the filling:
1 L egg white
1 cup desiccated unsweetened coconut
1 cup powdered sugar
½ tsp vanilla
¼ tsp salt
For the egg wash:
1 L egg yolk
1 Tbs milk
1 Tbs water
½ tsp vanilla
1. The dough: in a medium bowl, whisk together the egg and condensed milk. Add the flour, salt, and baking powder, and mix, first with a spatula (the dough is quite sticky at first), then knead briefly, (adding a bit of flour if needed). Wrap the dough with wax paper, and refrigerate for at least 30 minutes (and up to overnight). Bring to room temperature before using.
2. Preheat the oven to 340F (170C). Line a cookie sheet pan with baking paper.
3. The filling: in a small bowl, whisk the egg white, until small bubbles appear. Add the powdered sugar, coconut, vanilla and salt. The egg wash: whisk the egg yolk with the milk, water and vanilla.
4. Divide the dough into two equal parts. Roll each part on a lightly floured work space, into rectangle, about 12” (30 cm) x 6.3” (16 cm). Arrange half of the filling over each, and brush the sides with the egg wash.
5. Place in the baking pan, seam side down, and brush the tops with the remaining egg wash. Using a plastic dough scraper, or a dull knife, cut the roulades, not all the way through, to about 0.6” (1.5 cm) thick sections.
6. Bake for 25 minutes, until the roulades are pale-golden. Take out of the oven, and cut the sections all the way through, separating the cookies. Place back in the oven and bake for 10 minutes longer, until the cookies are golden-brown.