Toasted Coconut Thumbprint Cookies

fenway
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

Toasted Coconut Thumbprint Cookies

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
  1. 12 ouncesunsalted butter (3 sticks), at room temperaure
  2. 1 cupgranulated sugar
  3. 1 1/2 teaspoonvanilla extract
  4. 3 1/2 cupsall purpose flour
  5. 1/2 teaspoonsalt
  6. 1large egg lightly beaten with 1 tablesoon water
  7. 7 ouncessweetened flaked coconut
  8. 15fun size mounds dark chocolate coconut bars, cut in half

Cooking Instructions

20 mins
  1. 1

    Preheat oven to 350 Line baking sheets with parchment paper.

  2. 2

    Have mounds bars unwrapppped and cut in half, set aside

  3. 3

    Whisk together flour and salt in a bowl, set aside

  4. 4

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

  5. 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. 6

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

  7. 7

    Roll in coconut

  8. 8

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

  9. 9

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

  10. 10

    Transfer to racks to cool completely

  11. 11

    Place on platter and serve

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Cook Today
fenway
fenway @Fenway
on
“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.
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