I actually made this for my sister’s birthday back in August, since I knew that she loves Coconut Delights/Samoas, and this cake made perfect sense for that. My typical format for an entremet is chiffon cake, mousse, maybe a filling in the mousse, and the mirror glaze. For this one, I wanted to semi-change it up by doing a coconut cookie in place of the chiffon cake. Since the inspiration was my sister’s favorite cookies, I wanted to focus on the cookie and do something with that in mind. So we have an entirely gluten-free coconut sable base, salted caramel mousse, dark chocolate ganache, blonde chocolate mirror glaze, and tempered dark and blonde chocolate rings, with a rim of the sable crumbs and toasted coconut to finish. I really wanted to capture the feel and aesthetic of a Samoa cookie, and that’s why I went with the sable route and those rings on top!

For the coconut sable:
3/4 cups coconut flour
1/4 cups tapioca starch
1/3 cup coconut oil
1/4 cup granulated sugar
1/2 teaspoon xanthan gum
1 teaspoon baking powder
2 tablespoons cold water
1 teaspoon vanilla extract

Mix ingredients together to form a dough. Roll out the dough on a silat-lined sheet tray to about 1/2-inch thickness and bake at 375 degrees F for 20 minutes. Cut out one 6-inch ring and a 5-inch ring. and crush up the rest of the cookie dough for garnish later. Cool down these disks before using.

For the dark chocolate ganache:
1/4 cup coconut milk
1/2 cup dark chocolate
2 tablespoons coconut oil
a pinch of salt
1 tablespoon agar agar

Combine your ingredients and stir in a pot on medium heat until everything has melted together. Pour through a sieve to remove any lumps and store in a shallow container. Freeze for 20 minutes. Cut out a 5-inch round of the set ganache and place onto the cooled down 5-inch round of baked coconut sable.

For the salted caramel mousse:
1/4 cup granulated sugar
1 teaspoon salt
1/4 cup coconut milk
3 tablespoons cornstarch
1 1/2 teaspoons gelatin powder
1 tablespoon water
1 cup heavy cream
1 teaspoon vanilla extract

Heat up the sugar and salt until it reaches 300 degrees F. In a bowl, whisk together the coconut milk with the cornstarch. In another bowl, mix your gelatin with water. Pour both the gelatin and the coconut milk mixtures into the heated sugar, lower your stove heat to the lowest possible setting, and whisk until combined and thickened. Pour through a sieve to remove lumps and cool down to room temperature. In a bowl, whip heavy cream and vanilla to stiff peaks. Fold the cream into the caramel mousse base. Line a 6-inch ring mold with acetate. Place down your sable first. Pour in about half of your mousse. Then place in the 5-inch round of sable with the ganache, and pour in the rest of your mousse, leaving off the top to make sure it’s even. Freeze for at least 3 hours before attempting to unmold.

For the mirror glaze:
1/4 cup coconut milk
2 packets gelatin powder
1 teaspoon salt
1 cup blonde chocolate
1/4 cup heavy cream

Mix coconut milk with gelatin powder. Place into a pot with the other ingredients and bring to a simmer. Pour through a sieve to remove any lumps. Keep at 90 degrees F. Unmold your set salted caramelized mousse and pour the glaze over that. Allow it to set before returning to the refrigerator to continue firming up.

For the tempered chocolate disks:
1/4 cup dark chocolate chips
1/4 cup blonde chocolate
a pinch of salt

Heat up the dark chocolate and the blonde chocolate, in separate bowls, on a double boiler until each are half melted. Take them off heat and stir them separately until they are fully melted and at 87 degrees F. Season each bowl with salt. Pour the dark chocolate onto acetate and use a ridged bench scraper to spread it on in thin lines. Refrigerate for 5 to 6 minutes. Then pour on your blonde chocolate and spread with an offset spatula. Refrigerate for another 2 to 3 minutes, then cut your disk shapes. Refrigerate those for another 5 to 10 minutes to set before removing.

For garnish:
Coconut flakes
Reserved cookie crumbs

Toast the coconut flakes in a 350 degrees F oven for 3 to 4 minutes, or until toasted and golden brown in color. Toss with your cookie crumbs.