Coconut Chocolate Thumbprints Recipes
COCOA THUMBPRINTS
Provided by Food Network Kitchen
Time 1h15m
Yield about 3 dozen cookies
Number Of Ingredients 9
Steps:
- Whisk the flour, 3/4 cup granulated sugar, the cocoa powder, baking powder and salt in a medium bowl. Add the melted butter and eggs and stir until combined. Cover and refrigerate the dough until firm, about 30 minutes. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Place the confectioners' sugar and the remaining 1/2 cup granulated sugar in 2 separate small bowls. Roll scant tablespoonfuls of dough into balls; roll in the granulated sugar and then in the confectioners' sugar. Place 1 inch apart on the prepared baking sheets. Lightly flatten each ball with your fingers and make a deep 1/2-inch-wide indentation in the centers with your thumb. Place your choice of filling in the indentation. Bake the cookies until puffed and slightly cracked, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
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- Mix the sugar and vegan buttery spread together with a hand mixer or in a food processor. Mix in the applesauce.
- Add in the flour, coconut, salt, and vanilla extract until a dough forms. Shape it into a large mound and refrigerate the dough for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone mats.
- Pour 2/3 cup of shredded coconut in a small bowl. Form a 1-inch ball of dough, and roll it in the coconut. Flatten the cookie out a little on a baking sheet, and make a thumb imprint in the center of the cookie. You are going to fill chocolate in that imprint later.
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3.5/5 (18)
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Total Time 1 hr
- In large bowl, break up cookie dough. Using hands, stir or knead in 4 oz chocolate and the flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Divide dough in half; cover and refrigerate one half until ready to use.
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