Posted by: MissCarlotta | August 5, 2011

Chocolate Coconut Creams

So I had some coconut that has been in my cupboard from an earlier cookie idea I later passed on and went googling for a new recipe and came up with this one.  I’m afraid I made my cookies a bit large but…. that just means there is more to enjoy right?

Crisp Cookie Shell around creamy coconut filling!


Coconut filling:

  • 6 oz cream cheese, softened
  • 3/4 cup sugar
  • 1 large egg yolk, at room temperature
  • 1 1/2 tsp vanilla extract
  • 2 1/4 cup  coconut flakes

Cookie Shell:

  • 1 3/4 cup all purpose flour
  • 1/3 cup cocoa powder, sifted
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup butter softened
  • 1 cup sugar
  • 1 egg, at room temperature


Preheat oven to 375ºF.

Coconut filling:

  1. Beat cream cheese and sugar at medium speed until smooth and light, about 1 minute.
  2. Beat in egg yolk, then vanilla, until smooth.
  3. Beat in coconut at low speed until evenly distributed. Set aside.

Cookie Shell:

  1. In a small bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  2. Beat butter to soften. Add sugar and continue to beat until light and airy but still a little grainy. Beat in egg until smooth.
  3. Add flour mixture, beat at low speed until just combined. Dough should be stiff but still pliable.
  4. Scoop a small amount of dough out and flatten into a circle.  (I found it easiest to squash my cookie circles between two sheets of wax paper.
  5. 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.
  6. Place cookies on a greased cookie sheet 2 inches apart.
  7. Bake for 10 to 12 minutes. at 375ºF.
  8. Cool on cookie sheets for 2 minutes before transferring to wire racks to cool completely.

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