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Posted October 29, 2010 | comments Leave a comment

Chocolate Coconut Thumbprint Cookies

1 (16.5 oz.) roll refrigerated sugar
cookie dough
4 oz. sweet baking chocolate, melted
and cooled 10 minutes
2 T. all purpose flour
1/2 c. flaked coconut
1/2 c. coconut pecan ready-to-serve
spread frosting
2 oz. sweet baking chocolate
1/2 tsp. vegetable oil

Heat oven to 350ยบ. 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 1/2 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 7-9 minutes or until the edges are set and the centers are almost set. Immediately make indentation in center of each cookie with the end of a wooden spoon. Fill each indention with 1/2 tsp. frosting. Cool 2 minutes on cookie sheet; remove from cookie sheet to cooling rack. Cool until set, about 30 minutes. In small microwaveable 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.

Jeanette L. Guess - Edinburg, VA

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