Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Chocolate-Coconut Thumbprint Cookies

(18)
  3 reviews
  • 20 min prep time
  • 60 min total time
  • 7 ingredients
  • 36 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

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

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

Store in single layer in covered container.

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
110
% Daily Value
Total Fat
5g
8%
Saturated Fat
2g
11%
Trans Fat
1g
1%
Cholesterol
0mg
0%
Sodium
50mg
2%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Protein
0g
0%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved

More To Explore
powered by ZergNet