How to Cook Delicious Toasted Coconut Thumbprint Cookies

Toasted Coconut Thumbprint Cookies. Carefully and lightly re-press each indentation. Great recipe for Toasted Coconut Thumbprint Cookies. 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. For lime curd, in a small saucepan, whisk cornstarch and lime juice until smooth.

Whisk in sugar and egg yolks; cook and stir over medium heat until boiling. Store in the refrigerator if filled with lemon curd. Sprinkle the tops of each cookie with more shredded coconut if desired. You can cook Toasted Coconut Thumbprint Cookies using 8 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Toasted Coconut Thumbprint Cookies

1. You need 12 ounces of unsalted butter (3 sticks), at room temperaure.
2. You need 1 cup of granulated sugar.
3. Prepare 1 1/2 teaspoon of vanilla extract.
4. You need 3 1/2 cups of all purpose flour.
5. You need 1/2 teaspoon of salt.
6. Prepare 1 of large egg lightly beaten with 1 tablesoon water.
7. You need 7 ounces of sweetened flaked coconut.
8. It's 15 of fun size mounds dark chocolate coconut bars, cut in half.

Remove from oven and cool cookies on the baking sheets. If they're golden, they're baked enough. The caramel cream was simple to make and clean up. Roll smaller balls to make more cookies than stated.

Toasted Coconut Thumbprint Cookies step by step

1. Preheat oven to 350 Line baking sheets with parchment paper..
2. Have mounds bars unwrapppped and cut in half, set aside.
3. Whisk together flour and salt in a bowl, set aside.
4. In a large bowl beat butter, vanilla and sugar until light and fluffy.
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. Roll the dough into golf ball size balls, roll in egg wash.
7. Roll in coconut.
8. Place on porepared pans and bake for 20 to 25 minutes until golden.
9. Press a piece of mounds candy bar in the center of each cookie..
10. Transfer to racks to cool completely.
11. Place on platter and serve.

Wowee that was a mouth full! This chewy brown sugar cookies are rolled in coconut then toasted to perfection before filling the middle with chocolate hazelnut spread. These cookies stayed perfectly soft and chewy for several days after baking! Cream cheese cookies are flavored with toasted coconut and candied cherries or pecans. Drop cookies are a snap to make—ust mix, drop, and bake.