Put <quantity>165<unit>g</unit></quantity> of all-purpose flour into the bowl of a stand mixer

Add <quantity>10<unit>g</unit></quantity> of cacao powder

Add <quantity>60<unit>g</unit></quantity> of white sugar

Add <quantity>105<unit>g</unit></quantity> of softened, unsalted butter

Add salt to taste

Use the paddle attachment. Mix on low speed until the dough just comes together

Place on a clean and cold surface

Knead gently until dough is uniform

Place the dough on a sheet of acetate. Press and cover with another sheet of acetate

Roll out the dough until reaches <quantity>4<unit>mm</unit></quantity> in thickness. Remove the top sheet of acetate

Punch rounds with a ring cutter

Cover with the the sheet of acetate

Place in the refrigerator for 30m until firm

Melt <quantity>380<unit>g</unit></quantity> of 53% chocolate over a double boiler on low heat. Do not let boil the water

Pour <quantity>200<unit>ml</unit></quantity> of coconut milk into a pot. Warm on low heat until it reaches <temperature>40<unit>°C</unit></temperature>

Add the heated coconut milk to the melted chocolate in <quantity>3</quantity> batches. Mix each batch to combine

Add <quantity>2<unit>tbsp</unit></quantity> of coconut liqueur

Add <quantity>1</quantity> drop of cardamom essential oil

Add flaky salt to taste

Stir until combined. The Coconut Milk & Cardamom Chocolate Ganache is ready

Preheat an oven to <temperature>160<unit>°C</unit></temperature>

Spray a baking tray with baking spray and spread evenly

Place the rounds of dough onto the baking tray about <quantity>3<unit>cm</unit></quantity> apart

Cover with a silpat

Bake for 18m until crunchy

Remove from the oven and let cool

Check that the biscuits are firm

The Chocolate Biscuit is ready

Fill round silicone molds with the coconut milk & cardamom chocolate ganache

Place the mold in the freezer for 20m until the ganache is firm

Remove the frozen ganache from the molds

Line up the biscuits in pairs. Place <quantity>50<unit>g</unit></quantity> of shredded coconut in a bowl. Cover the edges of the ganache rounds with the coconut

Place the ganache rounds between the pairs of biscuits

The Cookie Sandwich is ready. Enjoy this sweet treat!