If you are a coconut lover then you will find this recipe delightful. The cookies will melt in your mouth and with the mixture of dark chocolate filling they are reminiscent of a Mounds Bar. Try this recipe and like us you will be addicted!
- 2 3/4 cups all-purpose flour
- 1/4 cup desiccated coconut (heat coconut shreds in the oven at 250 degrees for 5-10 min – until lightly brown. Then use a food processor or a mortar and pestle to make into a fine powder)
- 2 tsp baking powder
- 3/4 tsp salt
- 1 stick of butter (1/2 cup)
- 1/2 cup cream cheese
- 1 cup sugar
- 1 egg
- 1/2 tsp vanilla
- 1/2 tsp coconut extract
SIFT: Flour, coconut, baking powder, and salt
CREAM: Butter, cream cheese, and sugar. Once those are creamed add egg and flavoring.
MIX: Both sets of ingredients together.
CHILL: Put the dough in the refrigerator for 2 hrs.
CUT: Cut out your shapes using your preferred Aunt Chick’s Cutter. For this recipe we like things that you can sandwich together like the Crocus, Daisy, Strawberry or for a real treat the Star!
FREEZE: Once the shapes are cut to help keep their shape put the cutout cookies in the freezer for 12-15 minutes.
BAKE: At 400 degrees bake for 7-8 minutes for the smaller cookies and 8-10 minutes for the larger ones. They should be lightly tan on the sides.
Dark Chocolate Icing Recipe
- 1 1/2 cups powdered sugar
- 1/2 cup dark chocolate cocoa (unsweetened)
- 3 Tbs water
- 2 Tbl corn syrup
- 1-2 tsp coconut extract
Mix powdered sugar with cocoa and sift them (sifting helps get out the lumps!) then add water, corn syrup, and extract. Mix until smooth. Add more water or powdered sugar if it’s too thin or thick for you to pipe on.
Making the Sandwiches
After the cookies have cooled we pipe icing on the back edges of the cookies with a little bit on the insides and sandwich two together. Then we roll the cookies in coconut shreds or put it on with our hands to stick to the icing coming out the edges!