Chocolate-Coconut Thumbprint Cookies

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


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


  1. 1 Heat oven to 350°F.
  2. 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. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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