Toasted Coconut Thumbprint Cookies

Name: Toasted Coconut Thumbprint Cookies
Total time: 1200 s
Yield: 30 servings
Cuisine: American
Ingredients: 12 ounces unsalted butter (3 sticks), at room temperaure; 1 cup granulated sugar; 1 1/2 teaspoon vanilla extract; 3 1/2 cups all purpose flour; 1/2 teaspoon salt; 1 large egg lightly beaten with 1 tablesoon water; 7 ounces sweetened flaked coconut; 15 fun size mounds dark chocolate coconut bars, cut in half

fenway @Fenway

A coconut flavored shortbread cookie. A tender cookie with a melt in your mouth buttery texture and toasted cocont flavor accented with a dark chocolate coconut mounds bar chunk. These cookies freeze great to have around for a delicious treat to share

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Ingredients

20 mins

30 servings

12 ouncesunsalted butter (3 sticks), at room temperaure
1 cupgranulated sugar
1 1/2 teaspoonvanilla extract
3 1/2 cupsall purpose flour
1/2 teaspoonsalt
1large egg lightly beaten with 1 tablesoon water
7 ouncessweetened flaked coconut
15fun size mounds dark chocolate coconut bars, cut in half

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Steps

20 mins

1

Preheat oven to 350 Line baking sheets with parchment paper.
2

Have mounds bars unwrapppped and cut in half, set aside
3

Whisk together flour and salt in a bowl, set aside
4

In a large bowl beat butter, vanilla and sugar until light and fluffy
5

Add the flour mixture to the butter mixture slowly and beat just until a dough forms and its all incorporated, press dogh into a mass with your hands
6

Roll the dough into golf ball size balls, roll in egg wash
7

Roll in coconut
8

Place on porepared pans and bake for 20 to 25 minutes until golden
9

Press a piece of mounds candy bar in the center of each cookie.
10

Transfer to racks to cool completely
11

Place on platter and serve

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Cooksnaps

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fenway @Fenway

on December 17, 2015 17:37

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.