Turn a roll of sugar cookies into German chocolate treats you’ll be proud to share. This is a simple recipe which went over big at a cookie exchange.
Chocolate-Coconut Thumbprint Cookies
2015-12-17 22:49:40
Serves 36
Prep Time
20 min
Total Time
1 hr
Ingredients
- 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
- 4 oz sweet baking chocolate, melted, cooled 10 minutes
- 2 tablespoons all-purpose flour
- 1/2 cup flaked coconut
- 1/2 cup coconut pecan ready-to-spread frosting
- 2 oz sweet baking chocolate
- 1/2 teaspoon vegetable oil
Instructions
- Heat oven to 350°F.
- In large bowl, break up cookie dough. Using hands, stir or knead in 4 oz chocolate and the flour until well blended. Divide dough in half; cover and refrigerate one half until ready to use.
- Shape remaining half into 18 balls. Place coconut in shallow dish; dip half of each ball in coconut to coat. On ungreased large cookie sheet, place balls coconut sides up 1 inch apart. Repeat with remaining half of dough.
- Bake 7 to 9 minutes or until edges are set and centers are almost set. Immediately make indentation in center of each cookie with end of wooden spoon. Fill each indentation with 1/2 teaspoon frosting. Cool 2 minutes on cookie sheet; remove from cookie sheet to cooling rack. Cool until set, about 30 minutes.
- In small microwavable bowl, microwave 2 oz chocolate and the oil uncovered on High about 1 minute 30 seconds or until chocolate can be stirred completely melted; drizzle over cookies.
Notes
- * Hazelnut spread with cocoa (from 13-oz jar) can be substituted for the frosting.
NUTRITION INFORMATION PER SERVING
- Serving Size: 1 Serving
- Calories 110, Total Fat 5g, Cholesterol 0mg, Sodium 50mg, Total Carbohydrate 14g, Fiber 0g, Sugar 9g, Protein 0g
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