Chocolate Coconut Thumbprint Cookies

With flavors of coconut, pecans, and chocolate, these sweet little thumbprint cookies are a wonderful dessert to share with friends and family.

Photo by Nicole S.

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

18

cookies

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

18

servings

Ingredients

  • 1

    roll (16.5-ounce) refrigerated sugar cookies

  • 4

    ounces 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

    ounces sweet baking chocolate

  • 1/2

    teaspoon vegetable oil

Directions

Heat oven to 350°F. In large bowl, break up cookie dough. Using hands, stir or knead in 4 ounces melted baking 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 ounces sweet baking 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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