Unbaked coconut beehive cookies filled with quality Parisian cream

Name: Unbaked coconut beehive cookies filled with quality Parisian cream
Ingredients: ⅔ cup powdered sugar; 14 oz shredded coconut; 1 ¼ cups instant dry milk; 3 ½ tbsp whipping cream; 1 can sweetened condensed milk; 8 oz whipping cream; 7 oz chocolate; 1 pack small round cookies

Beehives (Czech traditional Christmas sweets)Christmas sweets Christmas Festive baking

I was looking for a recipe for coconut trees, because I had a mold for those, but I accidentally broke it during washing, so in the end there were beehives. Simple, delicious and gorgeous. I filled it with Parisian whipped cream, but I didn't beat it with a mixer, I just boiled it and let it cool in the fridge.

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Ingredients

Base:

⅔ cup

powdered sugar

14 oz

shredded coconut

1 ¼ cups

instant dry milk

3 ½ tbsp

whipping cream

1 can

sweetened condensed milk

Cream:

8 oz

whipping cream

7 oz

chocolate

1 pack

small round cookies

Preparation steps

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Mix sugar, coconut and instant dry milk powder. Cover it with condensed milk, add whipping cream (you can also add milk if you don't have any whipping cream) and process a uniform mass. Put aside for a few hours in the refrigerator, or prepare the base in the evening and shape it in the following morning.
Heat the whipping cream with chocolate in a water bath. When the chocolate has melted, set it aside and let it cool. Then put it in the fridge for at least 2 hours.
Sprinkle the inside of the mold with powdered sugar, press in the base of the cookies and make a hole for the cream with a spatula or a tool that is usually part of these baking molds.
Fill with the cream using a pastry bag and close with a small round cookie.