Coconut-Filled Chocolate Delights
Refrigerated sugar cookie dough kneaded with cocoa, wrapped around a coconut-almond-condensed milk filling, topped with a whole almond, and drizzled with melted chocolate.
Refrigerated sugar cookie dough kneaded with cocoa, wrapped around a coconut-almond-condensed milk filling, topped with a whole almond, and drizzled with melted chocolate.
[[Recipes]] [[Baking]]
Ingredients
| Gathered | Amount | Ingredient |
|---|---|---|
| Filling | ||
| Dough | ||
| Topping | ||
Instructions
Reserve 20 almonds; set aside. Chop the remaining almonds. In a medium bowl, stir chopped almonds, coconut, and sweetened condensed milk until well blended. Refrigerate mixture 25 minutes for easier handling. Let cookie dough stand at room temperature for 10 minutes to soften.
Meanwhile, heat oven to 350°F. In a large bowl, knead cookie dough and cocoa with hands until well blended. Cover with plastic wrap; set aside.
For each cookie, press 1 rounded tablespoon of dough into a 3-inch round. Place 1 tablespoon of the coconut mixture on the 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 a 2½-inch round. Press 1 whole almond onto each cookie.
Bake 9 to 12 minutes, or until puffed and edges are set. Immediately remove from cookie sheet to a cooling rack. Cool completely, about 30 minutes.
In a small microwavable bowl, microwave chocolate chips uncovered on High 10 to 20 seconds, stirring every 10 seconds, until smooth. Place in a resealable food-storage plastic bag; cut a small tip from the corner of the bag. Drizzle chocolate over cookies. Before storing, let cookies stand at room temperature until chocolate is set. Store in an airtight container.
Notes
- Almonds converted at the whole-almond density from [[Nuts & Seeds]] (105 g for ¾ cup). The ¾ cup is measured whole before dividing — 20 whole almonds are reserved for topping (one per cookie) and the rest are chopped into the filling; the source doesn't split this by weight. - Coconut type (sweetened flaked vs. unsweetened) isn't specified by the source; converted using the sweetened flaked density from [[Nuts & Seeds]] (93 g/cup) as the more common product for this application. - Sweetened condensed milk converted from [[Dairy, Eggs & Cheese]] (155 g for ½ cup). - Baker's % omitted: total flour weight isn't determinable from a proprietary refrigerated cookie dough package. - prepTime and totalTime estimated from the instructions (filling chill, dough rest, shaping 24 cookies, and post-bake cooling); source gave only the bake-time range. Source: Recipe card (Eagle Brand / Pillsbury / Hershey's) Equipment — Required: Cookie sheets, cooling rack, microwavable bowl; Special tools: Resealable food-storage plastic bag (for chocolate drizzle)
Storage
Store in an airtight container.
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