The only thing better than coconut cookies is chocolate cookies. And this is the best of both worlds because it’s coconut AND chocolate.
Why is coconut so freaking amazing? Besides that it’s the only flavor my entire picky family agrees with, I mean.
I just love the stuff. In fact, my friend gave me some of that Crystal Light liquid stuff that you mix into water, and it was the coconut flavor, and yeah, now I’m hooked. I guess it’s better than being hooked on Diet Coke, but probably not much.
I had a bar of bittersweet chocolate in my pantry, and I was just itching to use it. I saw a couple recipes on Pinterest for coconut thumbprints with salted caramel in them, and don’t get me wrong, it sounds aaaaahmazing, but… chocolate. I just have a hard time turning down chocolate.
I loved spooning melted chocolate into these cute little cookies.
And then eating them.
The dough for this cookie is a bit heavy, but it helps it to keep it’s shape. Nevertheless, I would plan to eat these within a couple days rather than keep them hanging around. They could get kind of dry and stale pretty quickly if you’re not careful.
You can fill these with whatever you want. If you choose salted caramel, I won’t blame you at all. In fact, I might wish I was there to swipe one from you. You could also fill them with jam. I would recommend something with a strong flavor, like plum.
But at least consider the chocolate!
Coconut Dark Chocolate Thumbprints
- 1 cup butter, cold and cut into small pieces
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons coconut extract
- 2 eggs
- 2 cups all-purpose flour
- 1/2 cup sweetened shredded coconut
- 4 ounces dark or bittersweet chocolate
- In a stand mixer, combine cold butter with sugar and salt, mixing just until combined.
- Add coconut extract and eggs, and mix. Add flour and mix just until combined. Mix in coconut, being careful not to overmix.
- Form tablespoon-sized balls of dough. Place on a greased or lined baking sheet and press an indent into each ball with the back of a spoon or with fingers.
- Bake at 350F for 9-12 minutes, until edges are slightly brown. Remove to a cooling rack and let cool.
- Break chocolate into pieces and place in a microwave-safe dish. Microwave in 30-second intervals, stirring between each, until chocolate is completely melted.
- Spoon chocolate into the indents in the cookies. Let cool slightly before eating.