Chocolate Mint Napoleons

Preheat oven to 350 degrees F. and line baking trays with parchment.

Pulse coconut, sugar, flour, cookie crumbs, cocoa and salt in a food processor (just to grind the coconut a bit). Add butter and pulse until crumbly. Add yolks and vanilla and pulse until dough just starts to come together.

On a work surface, lightly dusted with cocoa, roll out wafer cookies ¼-inch thickness. Cut out wafer cookies with a 1 ½-inch cookie cutter, re-rolling dough. Place wafer cookies on baking tray, one inch apart and bake for 8 to 10 minutes until cookies lift easily from tray. Allow to cool while preparing filling.

Beat egg whites until foamy, then slowly add in 2 ½ cups icing sugar on low speed. Add peppermint extract and increase speed to high. Beat for 3 minutes, until filling has body, but is still soft. Adjust with additional icing sugar, if needed.

Add raspberries, sugar and zest and juice of lemon to blender or food processor. Puree until smooth. Strain.

Spoon or pipe between filling between 3 chocolate mint wafers per serving. Garnish plate with the raspberry coulis, raspberries and fresh sprig of mint.