Recipe Development

Recipe Creator: Ella Coertze
Styling & Photography: Chris Forbes

Coconut, Chocolate, and Mannabrew Sandwiches

Coconut, Chocolate, and Mannabrew Sandwiches

Makes 18

Difficulty: EASY
Preparation time: 20 minutes
Cooking time: 5 minutes


135g butter, room temperature
150g brown sugar
2g salt
1 large egg
5ml (1 tsp) vanilla essence
220g cake flour, sieved.
50g MannaBrew Organic Mesquite Flour, sieved.


175g icing sugar, sieved.
75g desiccated coconut
30ml (2 tbsp) coconut oil, melted.
60g butter, melted.
40ml (8 tsp) MannaBrew Superfood Espresso, strong brewed and cooled.


100g dark chocolate, melted.
20g desiccated coconut

  1. For the biscuits, beat the butter with a hand mixer until pale, 3-4 minutes.
  2. Add the sugar and salt and beat until light and fluffy, 3-4 minutes.
  3. Add the egg and vanilla essence and mix to combine.
  4. combine the cake flour and MannaBrew Organic Mesquite Flour in a separate bowl.
  5. Add half of the flour mixture to the butter mixture and beat until combined. Mix in the remaining flour mixture.
  6. Using your hands, shape the dough into a disc. Cover with plastic wrap and refrigerate for 20 minutes.
  7. Preheat the oven to 180°C and line 2 baking trays with baking paper.
  8. Place the dough between 2 sheets of baking paper and roll it out to a thickness of 3mm thick.
  9. Using a round cookie cutter with a 4.5cm diameter, cut out 36 discs. Arrange the discs on the baking tray and refrigerate for 10 minutes. If preferred, decorate each biscuit with a cookie stamp.
  10. Bake for 5 minutes and transfer the biscuits to a wire rack to cool.
  11. combine the icing sugar and desiccated coconut for the coconut ice. Make a well in the centre.
  12. Combine the coconut oil, butter, and MannaBrew Espresso.
  13. To assemble the biscuits, place one biscuit upside down on a work surface. Place the cookie cutter used to make the biscuits over the biscuit. Spoon 12g of the coconut ice into the cutter. Using the cookie cutter as a guide, press the coconut ice firmly to cover the cookie. Remove the cookie cutter.
  14. Place a second biscuit on top to form a sandwich. Repeat with the rest.
  15. For the coating, use a small palette knife to spread the melted chocolate evenly along the sides of the sandwiches.
  16. Roll the sandwiches in the desiccated coconut to coat and allow to set.

TIP: The cookie dough can be prepared, rolled out, and cut in advance, then refrigerated overnight.

Coconut, Chocolate, and Mannabrew Sandwiches

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