Chocolate Coconut Thumbprint Cookies Recipe 445

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour. , In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes. , For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.

Steps:

• 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.

Steps:

• Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
• Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.

Steps:

• Cream butter with salt. Gradually beat in sugar. Blend in almond extract. Add flour, a small amount at a time, mixing well after each addition. Stir in coconut and almonds.
• Chill dough.
• Shape into walnut size balls. Place on ungreased baking sheets. Bake at 325 for 8 minutes.
• Remove from oven; make depression in center of each ball with thumb or measuring spoon. Return to oven; bake 12-15 minutes longer, or just until lightly browned.
• Cool on sheets; fill each cookie with 1 teaspoon jam. Sprinkle with additional coconut, if desired.

Steps:

• Beat 1/2 cup margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and vanilla. Add flour, 1/3 cup of the coconut and the salt; mix well. Cover and refrigerate 1 hour.
• Preheat oven to 350°F. Shape dough into 36 balls, each about 1 inch in diameter. Roll in walnuts, then press walnuts gently into dough to secure. Place, 1 inch apart, on ungreased baking sheets. Press down centers with thumb.
• Bake 9 to 12 minutes or until lightly browned. Remove cookies from baking sheets; cool completely on wire racks. Place chocolate and 1 Tbsp. margarine in small saucepan; cook on medium-low heat until chocolate is completely melted and mixture is well blended, stirring frequently. Spoon 1/2 tsp. of the melted chocolate mixture into center of each cookie. Sprinkle evenly with remaining coconut. Store in airtight container at room temperature.

Steps:

• Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
• Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
• Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes.