Chocolate Mousse Filled Coconut Shortbread Cookies. These cookies are tender shortbread thumbprint cookies accented with toasted coconut and filled with a creamy chocolate mousse. All the components come together to provide a crisp outer toasted coconut cookie with the tender buttery shortbread abd a creamy soft chocolate mousse center. These cookies are tender shortbread thumbprint cookies accented with toasted coconut and filled with a creamy chocolate mousse.

Chocolate Dipped Caramel Cream Filled Coconut Shortbread Cookies. These cookies are a bit labor intensive but so incredibly worth making. I love cookies; coming up with new types, baking them, Eating them. You can cook Chocolate Mousse Filled Coconut Shortbread Cookies using 13 ingredients and 21 steps. Here is how you cook it.

Ingredients of Chocolate Mousse Filled Coconut Shortbread Cookies

It's of For Coconut Shortbread Thumbprint Cookies.
Prepare 12 ounces of unsalted butter, at room temperature (3 sticks).
Prepare 1 cup of granulated sugar.
It's 1/2 teaspoon of vanilla extract.
It's 3 1/2 cups of all purpose flour.
It's 1/2 teaspoon of salt.
It's 1 of large egg beaten with 1 tablesoon water (egg wash).
You need 7 ounces of sweetened flaked coconut.
It's of For Milk Chocolate Mousse Fillimg.
You need 6 ounces of good quality milk chocolate, not chips. I used Lindor.
You need of Exellence Extra Creamy Milk Chocolate.
You need 1/2 cup of heavy cream.
Prepare 1/2 teaspoon of vanilla extract.

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Chocolate Mousse Filled Coconut Shortbread Cookies instructions

Start the mousse filling first as it needs to chill before finishing.
For Milk Chocolate Mousse.
Have chopped chocolate in a large bowl, heat cream to a simmer in the microwave or on stovetop, stir in vanilla.pour over chocolate, amd let sit one minute then stir smooth. Cool to room temperature then refrigerate until very cold, at least 4 hours. This can be done up to 2 days inbadvance..
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Make Shortbread Ccookies.
Preheat the oven to 350. Line baking sheets with parchment ppaper.
Whisk together in a bowl flour and salt.
In another large biwl beat butter, sugar and vanilla until light and fluffy.
Slowly beat in flour until a dough forms. Press it into a mass with your hands.
Roll into golf size balls.
Dip in egg wash.
Roll in coconut lace on prepared pan, with the back of a wooden spoon or your thumb make an indentation in the center of each cookie. Bake 25 to 33 minutes until set. Using the back of a wooden spoon again make sure each cookie has a good sized well in the center after baking. Be gentle so the cookie does notcrack. Cool completely on rack.
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Finish Mousse and fill cookies.
Beat cold chocolate cream mixture until light and fluffy.
Fill each cookie center with mousse. The filling n will remain light and fluffy so store eine layer in the refrigerator.
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These cookies freeze reallybwell, just be sure to freeze first in single layers until completely frozsen before storing in freezer bags and thaw in single layers as well..

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