Coconut Dark Chocolate Thumbprints
A heavy coconut cookie topped with dark chocolate
Servings: 3 dozen
- 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.