Coconut-Filled Chocolate Delights

Start the easy way with this Bake-Off® recipe and Pillsbury® Ready to Bake!™ refrigerated sugar cookies to make these sinfully rich confections that rival fancy candy-store truffles!

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Servings 20

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( 64 ) Ratings

64 Ratings

5 Stars

4 Stars 14%

3 Stars 19%

2 Stars 24%

1 Stars

Member Reviews ( 13 )

6a52050f-7043-4671-b3f7-8f68690c8389

Bake-Off® Contest 44, 2010

Anita Van Gundy

Des Moines, Iowa

ingredients 6
Prep Time 30 min
Total Time 1 hr 40 min

Ingredients

3/4: cup Fisher® Roasted and Salted Almonds

1 1/2: cups coconut

1/2: cup Eagle Brand® Sweetened Condensed Milk (from 14-oz can)

1: package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)

1/3: cup Hershey’s® baking cocoa

1/3: cup Hershey's® milk chocolate baking chips

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Directions

1 Reserve 20 almonds; set aside. Chop remaining almonds. In medium bowl, stir chopped almonds, coconut and milk until well blended. Refrigerate mixture 25 minutes for easier handling. Let cookie dough stand at room temperature for 10 minutes to soften.
2 Meanwhile, heat oven to 350°F. In large bowl, knead cookie dough and cocoa with hands until well blended. Cover with plastic wrap; set aside.
3 For each cookie, press 1 rounded tablespoon dough into 3-inch round. Place 1 tablespoon coconut mixture on center of each round. Wrap dough around filling, pressing edges to seal; shape into a ball. Place balls 3 inches apart on ungreased cookie sheets. Press each ball with fingers into 2 1/2-inch round. Press 1 whole almond on each cookie.
4 Bake 9 to 12 minutes or until puffed and edges are set. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
5 In small microwavable bowl, microwave chocolate chips uncovered on High 10 to 20 seconds, stirring every 10 seconds, until smooth. Place in resealable food-storage plastic bag; cut small tip from corner of bag. Drizzle chocolate over cookies. Before storing, let cookies stand at room temperature until chocolate is set. Store in airtight container.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 180
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 85mg; 85%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 1g 1% Sugars 15g 15% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 4%;

Exchanges:

1/2 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; 2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

ChecheSa

report Posted Sep. 1, 2011 12:30 PM

I loved these cookies as they taste like my favorite candy bar. That being said, they only think I would do differently is don't smoosh them and I think you could taste the filling better,because it was too thin.

maddiegirl1

report Posted Aug. 25, 2011 8:12 AM

Decided to try the recipe again, and realized why I didn't like it the first time. Too hard and crunchy. Its a putzy recipe, & you can't taste the coconut. Don't bother making this recipe - there are better cookies out there!

sosjan

report Posted Aug. 24, 2011 1:12 PM

I loved the idea of the cookies. They did not come out as I thought. Too hard and crunchy. Put in a cookie tin for a couple of hours and much better. Chewy and moister. Taste was okay but I will probably make some other cookie before I make this one again but liked the chocolate added to cookie dough.

tammymckay

report Posted Aug. 23, 2011 6:05 PM

These did not come out how I expected...very messy and the recipe makes way too much filling.