How to Cook Tasty Coconut Cream Thumbprint Shortbread Cookies

Coconut Cream Thumbprint Shortbread Cookies. Coconut Cream Thumbprint Shortbread Cookies This is a family favorite shortbread cookie but with a coconut chocolate cream center for a burst of creamy coconut in a crisp cookie. fenway. These cookies are the ultimate combination of macaroons and shortbread formed into a delicious coconut thumbprint cookie and filled with nutella! After trying these coconut thumbprint cookies, you've got to try the raspberry almond thumbprint cookies , these perfect shortbread cookies , or these delicious macaroons !

Using a hand mixer, blend in the powdered sugar and coconut extract. You can fill thumbprint cookies with anything you like including any type of jam, melted chocolate, ganache, caramel or lemon curd. If they're golden, they're baked enough. You can cook Coconut Cream Thumbprint Shortbread Cookies using 10 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Coconut Cream Thumbprint Shortbread Cookies

1. You need 12 ounces (3 sticks) of unsaltedbitter, at room temperature.
2. It's 1 cup of granulated sugar.
3. It's 1 teaspoon of vanilla extract.
4. It's 1/2 teaspoon of almond extract.
5. It's 3 1/2 cup of all purpose flour.
6. It's 1/2 teaspoon of salt.
7. It's 1 of large egg beaten lightly woth 1 tablespoon butter (egg wash).
8. You need 7 ounces of sweetened flaked coconut.
9. You need of about 24 Lindt coconut cream chocolate eggs.
10. It's 7 of .

The caramel cream was simple to make and clean up. Roll smaller balls to make more cookies than stated. Decadent and impressive to serve, too. In a medium bowl, cream together the margarine and sugar until smooth.

Coconut Cream Thumbprint Shortbread Cookies instructions

1. Preheat the oven to 350. Line cookie sheets with parchment papet.
2. In a large bowl beat butter and sugar until creamy.
3. Beat in extracts,salt and flour until it comes together.
4. Roll into 1 1/2 inch balls.
5. Have coconut on a platev.
6. Dip cookie ball in egg wash.
7. Roll in coconut.
8. Place on prepared pans and bake 18 to 25 minutes until golden.
9. As soon as the cookies come out of the oven gently press a coconut egg in the center. Cool n on racks.
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Mix in the flour and chopped pecans. Press a thumb or finger deeply into the center of each cookie. The cookie base is a tender, sweet, and buttery shortbread cookie and it's made fancy (and pretty) by the addition of a bit of jam to the center right before cooking. I love the cooked jam in the middle! Not only is it pretty, but it tastes amazing too.