Chocolate Covered Coconut Cake Mix Cookies Mounds Cookies Recipes

COCONUT FILLED CHOCOLATE COOKIE MOUNDS

Steps:

• Combine coconut and condensed milk in a bowl and stir. Place in refrigerator while preparing cookie dough.
• Preheat oven to 375 degrees.
• Combine flour, cocoa, salt and baking soda in a bowl. Mix together and set aside.
• Combine butter and sugar and mix until well blended.
• Add vanilla extract, rum extract and egg and mix well.
• Gradually blend in flour mixture until dough is creamy.
• Chill cookie dough for one hour in refrigerator.
• Hand roll one inch cookie dough balls and place on parchment paper covered cookie sheet.
• Flatten each ball with the palm of your hand. Spoon in one teaspoon of coconut filling into the center of each flattened cookie.
• Fold up the cookie dough around the coconut filling and pinch them closed. Coconut filling should not be leaking out of your cookie dough.
• Cookies should be about two inches apart on cookie sheet.
• Bake for eight to twelve minutes. Cookies are done when light brown on edges.
• Remove from oven and completely cool on racks.
• Serve and enjoy!

CHOCOLATE COCONUT MOUNDS CAKE

Steps:

• Prepare cake mix according to package directions and bake in a 9 x 13 greased and floured pan.
• During the last minutes of baking, bring to a boil, 1 c sugar, 1 c milk and marshmallows.
• Watch closely, it burns easily.
• Remove from heat and stir in coconut.
• Pour over cake as soon as it comes out of the oven.
• For frosting, bring to a boil, 1/2 c milk, the butter and 1 c sugar.
• Add chocolate chips and stir until they are melted.
• Pour over second layer of cake and refrigerate overnight.

COCONUT FILLED CHOCOLATE COOKIES AKA MOUNDS COOKIES

Steps:

• Sift together flour, cocoa, baking soda and salt; set aside.
• Cream together butter, sugar, vanilla, egg and sour cream.
• Stir in dry ingredients.
• Cover and refrigerate dough.
• To prepare filling: Combine coconut and milk in a pot over medium heat. Combine cornstarch and sugar; stir into milk. Bring to a simmer and cook, stirring constantly until thickened. Remove from heat and set aside to cool.
• Preheat the oven to 375 degrees. Grease cookie sheets.
• On a floured surface, roll dough to 1/8 inch thickness. Cut into 2-1/2 inch circles. Place half of the circles 1-1/2 inches apart on the cookie sheets. Spoon 1 teaspoon filling into center of each circle. Top with another circle of dough and press edges to seal.
• Bake 8 to 10 minutes. Cool cookies on baking sheet 5 minutes then remove to a wire rack to cool completely. Dust with powdered sugar. Store in a single layer.
• NOTES:.
• I had a very hard time with these (sticky dough) and found that using cocoa to roll them out really helped. They are difficult to do, but once you get the hang of it, they go faster and easier. It's all worth it in the end!
• I had a lot of filling left over, but I did make them smaller (about 2 1/4 inches) and lost some dough due to mishaps. I would suggest using a heaping teaspoon of filling in each one.

MOUNDS COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together butter and sugars.
• Add in eggs, one at a time, beating well between each addition.
• Add in vanilla.
• Add 1/2 cup flour, baking soda and powder, and salt and mix well.
• Gently stir in remaining flour.
• When almost combined, stir in coconut and chocolate chips.
• Drop by tablespoonfuls onto a baking sheet about 2 inches apart.
• Bake for 14-16 minutes.
• Let cool on cookie sheet for 5 minutes and then cool completely on wire rack
• Store in an airtight container at room temperature for several days or in the freezer for several months.

COCONUT MACAROON-FILLED CHOCOLATE COOKIES (BETTER THAN MOUNDS)

Steps:

• First, make the coconut macaroon filling:.
• With two racks in the middle of your oven, preheat the oven to 325.
• Spray two baking sheets or parchment paper with non-stick cooking spray.
• Beat egg whites and salt together until soft peaks form.
• Slowly add in sugar and beat until stiff, glossy peaks are present.
• Beat in vanilla.
• Add half the coconut and sprinkle with the flour.
• Add the rest of the coconut and gently fold into the egg white meringue.
• Using a 3/4 ounce scoop (almost 2 TBSP), drop onto baking sheets, spaced about 2 inches apart.
• Bake about 8-9 minutes, until just set. These will be under-baked and not brown at all. It's okay, because will be the filling and will finish baking inside the chocolate cookie.
• Now, it's time to make the chocolate cookie dough, while the macaroons are cooling:.
• Increase the oven temperature to 350.
• In a mixer, cream together the butter and sugars.
• Add the eggs, one at a time.
• Now add the vanilla.
• Blend in the cocoa, 1/2 cup at a time.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Mix in the flour mixture to the dough about a cup at a time, until well combined.
• Place fresh sheets of parchment paper (ungreased) on your cookie sheets.
• Using a 1 ounce scoop (2 Tablespoons), drop 6 mounds of dough onto each cookie sheet, spaced widely apart. These will be very big cookies.
• Spray the back of a teaspoon with non-stick cooking spray and use the back of that spoon to make a nest out of the dough for each macaroon.
• Set a macaroon on top of each chocolate cookie "nest".
• Place another 1 ounce scoop of chocolate cookie dough on top of the macaroon layer. Now there are three cookie layers.
• Spread and flatten the dough, so that the macaroon is completely covered.
• Bake in the upper half of the oven for 13 minutes. Cookies may look a little under-baked when you remove them from the oven, but they will set up and dry, as they cool.
• Immediately, slide the parchment paper with the hot cookies onto a cooling rack (otherwise, they will continue to bake and burn on the bottom). Cool for at least 5 minutes.