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Chocolate-Coconut Thumbprint Cookies

Turn a roll of sugar cookies into German chocolate treats you’ll be proud to share.

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  • prep time 20 min
  • total time 60 min
  • ingredients 7
  • servings 36
 

Ingredients

1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
4
oz sweet baking chocolate, melted, cooled 10 minutes
2
tablespoons all-purpose flour
1/2
cup flaked coconut
1/2
cup coconut pecan ready-to-spread frosting
2
oz sweet baking chocolate
1/2
teaspoon vegetable oil

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F.
  • 2 In large bowl, break up cookie dough. Using hands, stir or knead in 4 oz chocolate and the flour until well blended. Divide dough in half; cover and refrigerate one half until ready to use.
  • 3 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.
  • 4 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.
  • 5 In small microwavable bowl, microwave 2 oz chocolate and the oil uncovered on High about 1 minute 30 seconds or until chocolate can be stirred completely melted; drizzle over cookies.
  • 1 Heat oven to 350°F.
  • 2 In large bowl, break up cookie dough. Using hands, stir or knead in 4 oz chocolate and the flour until well blended. Divide dough in half; cover and refrigerate one half until ready to use.
  • 3 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.
  • 4 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.
  • 5 In small microwavable bowl, microwave 2 oz chocolate and the oil uncovered on High about 1 minute 30 seconds or until chocolate can be stirred completely melted; drizzle over cookies.

EXPERT TIPS

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Expert Tips

Store in single layer in covered container.

Hazelnut spread with cocoa (from 13-oz jar) can be substituted for the frosting.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
110
(
Calories from Fat
50),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2g,
2%
Trans Fat
1g
1%
),
Cholesterol
0mg
0%;
Sodium
50mg
50%;
Total Carbohydrate
14g
14%
(Dietary Fiber
0g
0%
  Sugars
9g
9%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.