Wednesday, November 30, 2011

Chocolate Coconut Thumbprint Cookies

Stumbled onto another delicious cookie recipe that just begged to be shared!   I've been compiling some quick and easy recipes for Christmas cookies I'll be baking for family kids but this recipe I'll need to adjust out the pecan since I'll be baking nut-free for allergies.

This recipe and photo came from Pilsbury curtesy of their Flickr album.

Chocolate-Coconut Thumbprint Cookies Recipe

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

DIRECTIONS:

1. Heat oven to 350°F.
2. 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.
3. 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.
4. 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.
5. 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.

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