1 1/2 sticks unsalted butter, cut into pieces, soft
1 cup sugar
1 egg, room temp
Instructions
Position oven rack in the center of the oven. Preheat oven to 375
degreesF.
To make coconut filling-
Beat cream cheese and sugar at medium speed until smooth and
light, about 1 minute. Beat in egg yolk, then vanilla, until smooth.
Beat in coconut at low speed until evenly distributed. Set aside.
To make cookies-
In a small bowl, whisk together flour, cocoa powder, baking soda,
and salt. Set aside.
Beat butter to soften. Add sugar and continue to beat until light and
airy but still a little grainy. Beat in egg until smooth.
Add flour mixture, beat at low speed until just combined. Dough
should be stiff but still pliable.
Using a small cookie scoop (about 1 TBSP), scoop dough into hand
or a dry work surface. Flatten into a circle about 2 1/2 to 3 inches
in diameter. Mound a heaping teaspoon of coconut filling onto the
center of the dough. Fold the sides of the dough up, but do not seal
the top.
Place cookies on a greased cookie sheet 2 inches apart.
Bake for 9 minutes, rotate the sheet 180°, then bake for another 9
minutes or until the cookies are just starting to brown along the
edges.
Cool on cookie sheets for 2 minutes before transferring to wire
racks to cool completely.
Store at room temperature up to 3 days.
Makes about 2 1/2 dozen (although I think I may have gotten more
than that)
Originally Submitted
3/31/2015
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