CHOCOLATE COOKIES WITH COCONUT FILLING RECIPES

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COCONUT FILLED CHOCOLATE COOKIES AKA MOUNDS COOKIES RECIPE ...



Coconut Filled Chocolate Cookies Aka Mounds Cookies Recipe ... image

Adapted from a recipe found online at thatsmyhome.com, these are going on my Christmas trays this year! **12/21/07 Update: I have now made these and have to admit the dough is pretty hard to handle, but the end result is worth it!

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 36 cookies

Number Of Ingredients 14

3 cups flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
1 egg, beaten
3/4 cup sour cream
powdered sugar, for dusting
1 cup flaked coconut
2 cups milk
1 cup sugar
3 tablespoons cornstarch

Steps:

  • Sift together flour, cocoa, baking soda and salt; set aside.
  • Cream together butter, sugar, vanilla, egg and sour cream.
  • Stir in dry ingredients.
  • Cover and refrigerate dough.
  • To prepare filling: Combine coconut and milk in a pot over medium heat. Combine cornstarch and sugar; stir into milk. Bring to a simmer and cook, stirring constantly until thickened. Remove from heat and set aside to cool.
  • Preheat the oven to 375 degrees. Grease cookie sheets.
  • On a floured surface, roll dough to 1/8 inch thickness. Cut into 2-1/2 inch circles. Place half of the circles 1-1/2 inches apart on the cookie sheets. Spoon 1 teaspoon filling into center of each circle. Top with another circle of dough and press edges to seal.
  • Bake 8 to 10 minutes. Cool cookies on baking sheet 5 minutes then remove to a wire rack to cool completely. Dust with powdered sugar. Store in a single layer.
  • NOTES:.
  • I had a very hard time with these (sticky dough) and found that using cocoa to roll them out really helped. They are difficult to do, but once you get the hang of it, they go faster and easier. It's all worth it in the end!
  • I had a lot of filling left over, but I did make them smaller (about 2 1/4 inches) and lost some dough due to mishaps. I would suggest using a heaping teaspoon of filling in each one.

Nutrition Facts : Calories 149.2, FatContent 5, SaturatedFatContent 3.2, CholesterolContent 16.3, SodiumContent 109.5, CarbohydrateContent 24.8, FiberContent 0.7, SugarContent 15, ProteinContent 2

CHOCOLATE COCONUT MOUND COOKIES RECIPE | ALLRECIPES



Chocolate Coconut Mound Cookies Recipe | Allrecipes image

A delicious coconut filled chocolate cookie - very decadent! You may top cookies with your favorite frosting recipe, I use a prepared chocolate frosting, and sprinkle with a little extra coconut. Yummy!

Provided by Melissa Chastain

Categories     Desserts    Cookies    Fruit Cookie Recipes    Coconut

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 3 dozen

Number Of Ingredients 14

½ cup flaked coconut
1 cup milk
½ cup white sugar
1?½ tablespoons cornstarch
3 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
½ cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg, beaten
1 cup milk

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Prepare the filling first. In a 2 quart saucepan, over medium heat, stir together the milk and coconut. Combine the cornstarch and 1/2 cup of sugar; stir into the saucepan. Bring to a simmer and cook, stirring constantly until thickened. Remove from heat and set aside to cool.
  • Sift together the flour, cocoa, baking soda, cream of tartar and salt; set aside. In a medium bowl, cream together the butter, 1 cup sugar and vanilla until smooth. Stir in the egg and milk. Gradually mix in the sifted ingredients to form a dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2 1/2 inch circles with a cookie cutter. Place half of the circles 1 1/2 inches apart onto the prepared cookie sheets. Spoon about 1 teaspoon of the filling onto the center of each cookie on the pan. Top with another circle and seal the edges by pinching.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 109 calories, CarbohydrateContent 18 g, CholesterolContent 13 mg, FatContent 3.4 g, FiberContent 0.5 g, ProteinContent 1.8 g, SaturatedFatContent 2.1 g, SodiumContent 96.2 mg, SugarContent 9.4 g

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