Coconut Chocolate Crunchies - cooking recipe

Ingredients

8 tbsp (1 stick) butter, softened
3/4 cup firmly packed brown sugar
1 tbsp golden syrup or molasses
2 None eggs
2 1/4 cups self-rising flour
3/4 cup flaked coconut
3/4 cup quick-cooking oats
None None FOR THE CHOCOLATE GANACHE FILLING
6 oz milk chocolate, coarsely chopped
2 tbsp butter

Preparation

Preheat the oven to 350\u00b0F. Grease and line baking pans with parchment paper.
Beat butter, sugar and syrup in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in sifted flour, and coconut and oats.
Roll rounded teaspoons of mixture into balls. Place 2 inches apart on prepared pans; flatten with the palm of your hand until 1 1/2-inch round. Using a flour-dusted fork, mark cookies. Bake 12 mins. Cool in pans 2 mins. Remove from pans; cool completely on wire rack.
Meanwhile, for the chocolate ganache filling, stir chocolate and butter in a small heatproof bowl over a small saucepan of simmering water until smooth (don't let water touch bottom of bowl). Cool ganache until spreadable.
Sandwich two cookies with 2 tsp ganache. Let stand until filling is firm.