Chocolate-Coconut Thumbprint Cookies Recipe
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Category: |
Category: |
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Ingredients: |
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
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Directions: |
Directions: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. |
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Number Of
Servings: |
Number Of
Servings:3 dozen cookies |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: total time 1 hour
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