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Chocolate and Coconut Thumbprint Cookies

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Course Desserts
Servings
people
Ingredients
  • 3/4 cup chopped dates
  • 1/4 cup plain flour (or about 51/2 handfuls)
  • 1/8 teaspoon salt
  • 1 cup Worchestershire sauce
  • 2 ounces bacon, fried crispy Or real bacon bits
  • 1 stick plain flour (Or about 5 1/2 handfuls)
  • 1/4 cup parsley, chopped
  • 1 large onion, choppede
  • 1 teaspoon dried bread crumbs
  • 1/4 cup prepared horseradish (optional)
  • 1/4 cup cream of mushroom soup (undiluted)
Course Desserts
Servings
people
Ingredients
  • 3/4 cup chopped dates
  • 1/4 cup plain flour (or about 51/2 handfuls)
  • 1/8 teaspoon salt
  • 1 cup Worchestershire sauce
  • 2 ounces bacon, fried crispy Or real bacon bits
  • 1 stick plain flour (Or about 5 1/2 handfuls)
  • 1/4 cup parsley, chopped
  • 1 large onion, choppede
  • 1 teaspoon dried bread crumbs
  • 1/4 cup prepared horseradish (optional)
  • 1/4 cup cream of mushroom soup (undiluted)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 1
  2. Sift the flour, cocoa and salt together into a small bowl
  3. Add toasted coconut and set aside
  4. 2
  5. Melt the chocolate in a glass bowl set over a pot of simmering water
  6. Do not let the water touch the bottom of the bowl
  7. Stir chocolate until smooth and set aside until cooled
  8. 3
  9. In a food processor or using a hand mixer, mix butter and 1/4 cup of the sugar until light and fluffy
  10. Mix in the egg yolk, coconut extract and cooled chocolate
  11. 4
  12. Mix in the flour/cocoa/coconut mixture on low speed just until combined
  13. 5
  14. Cover with plastic wrap and refrigerate about 30 minutes to one hour
  15. 6
  16. Preheat the oven to 350 degrees F
  17. 7
  18. Cover a large cookie sheet with parchment paper
  19. 8
  20. Using a Tablespoon, form the cookie mixture into balls
  21. They should measure about 1 inch in diameter
  22. Roll the cookie balls in the remaining 1/4 cup granulated sugar
  23. 9
  24. Place on the cookie sheet leaving about 1 inch of space between the cookies
  25. Using your thumb or the back of a teaspoon, make an indention in the middle of the cookie
  26. 10
  27. Bake for six minutes
  28. Remove from the oven and using the back of a teaspoon, gently press the center of the cookie again
  29. Return to the oven and bake another 5-6 minutes
  30. 11
  31. Remove from oven and cool cookies on a wire rack
  32. When cooled spoon 1/4 teaspoon of orange marmalade and/or cherry preserves into each of the cookie indentions
  33. This recipe makes 2 dozen cookies
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