Chocolate Coconut Mound Cookies8 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 35 min
“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!” - by Melissa Chastain
Original recipe yields 3 dozen
- 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.
- 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.
- 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.
Amount Per Serving (36 total)
- 109 cal
- 3.4 g
- 18 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"the solution to the overly moist dough is that it is not 1 cup of milk. It should be 3/4 cup of sour cream. ..." See more"
"This recipe does not work. The flour mixture will not form a dough, it is too moist. Something is wrong in the ingredients but I'm not sure what it is...." See more"
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