Chocolate Coconut Mound Cookies recipe

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Ingredients

½ cup flaked coconut
1 cup milk
½ cup white sugar
1 ½ tablespoons cornstarch
3 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
½ cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg, beaten
1 cup milk

Nutrition Info

109 calories
carbohydrate: 18 g
cholesterol: 13 mg
fat: 3.4 g
fiber: 0.5 g
protein: 1.8 g
saturatedFat: 2.1 g
servingSize: -
sodium: 96.2 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Prepare the filling first. In a 2 quart saucepan, over medium heat, stir together the milk and coconut. Combine the cornstarch and 1/2 cup of sugar, stir into the saucepan. Bring to a simmer and cook, stirring constantly until thickened. Remove from heat and set aside to cool.

  2. Sift together the flour, cocoa, baking soda, cream of tartar and salt, set aside. In a medium bowl, cream together the butter, 1 cup sugar and vanilla until smooth. Stir in the egg and milk. Gradually mix in the sifted ingredients to form a dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2 1/2 inch circles with a cookie cutter. Place half of the circles 1 1/2 inches apart onto the prepared cookie sheets. Spoon about 1 teaspoon of the filling onto the center of each cookie on the pan. Top with another circle and seal the edges by pinching.

  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Recipe Yield

3 dozen

Recipe Note

A delicious coconut filled chocolate cookie - very decadent! You may top cookies with your favorite frosting recipe, I use a prepared chocolate frosting, and sprinkle with a little extra coconut. Yummy!

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