Soft Honey and Cocoa Cookies

Put the eggs, honey, food coloring and sugar in a bowl. Beat briefly with a mixer until the ingredients are well combined (a minute or two). Add the oil and beat again until the eggs absorb it (about a minute). Then add the pumpkin puree and give the wet ingredients a final beating. Sift the flour, cocoa, baking powder, baking soda and vanilla into a deep bowl. Add the wet ingredients to the dry ones and stir by hand with a large spoon or silicone spatula. The mixture should be well combined and free of lumps. The dough is much thicker than cake batter and much softer and stickier than cookie dough, which is why a piping bag with a nozzle is used. Place a sheet of baking paper on the bottom of a large tray (I use the rectangular oven trays). Fill the piping bag and pipe cookies about 3 cm in diameter onto the paper, spacing them about 1.5 cm apart. The cookies puff up during baking. Bake the cookies in a preheated oven at 180 degrees for 8-10 minutes. Leave the baked soft cookies on the paper until they cool and then they will peel off by themselves. Prepare the cream as follows: beat the soft butter until it turns white and foamy (5-6 minutes). Add the honey and cream cheese and beat again briefly (about a minute). Put a teaspoon of this cream on half of the cookies and press against another uncoated cookie. Roll the cream edge in the coconut flakes. Arrange the tasty soft cookies in a box and leave them in the refrigerator for at least 1 night. These cookies must rest and be consumed the day after they are made. This is done so that the aromas and flavors can blend. Store in the refrigerator in boxes for 4-5 days.