German Chocolate Thumbprints

German Chocolate Thumbprints
Adapted from tasteofhome.com
German Chocolate Thumbprints

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

dozen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from tasteofhome.com

Ingredients

  • 1/2

    c semisweet chocolate chips

  • 1

    T shortening

  • 1/2

    c butter, softened

  • 3/4

    c sugar

  • 1

    egg

  • 1

    T strong brewed coffee

  • 1

    t vanilla extract

  • 2

    c flour

  • 1

    T baking cocoa

  • 1

    t baking powder

  • 1/3

    t salt

  • Filling:

  • 3/4

    c flaked coconut, toasted

  • 3/4

    c chopped pecans, toasted

  • 1

    t vanilla extract

  • 4-6

    T sweetened condensed milk

  • Drizzle:

  • 1/2

    c semisweet chocolate chips

  • 1

    T shortening

Directions

In a microwave, melt chips and shortening; stir until smooth. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Eat in the egg, coffee, vanilla and melted chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Roll into 1" balls. Place 2" apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350 deg. for 6-8 minutes or until firm. Remove to wire racks to cool completely. Meanwhile for filling, in a small bowl, combine the coconut, pecans and vanilla. Stir in enough milk to form a stiff mixture. Fill cookies with filing, a rounded teaspoonful in each. Melt chips with shortening; stir until smooth. Drizzle over cookies. Store in an airtight container.

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