Coconut Chocolate Cookies Recipes

COCONUT FILLED CHOCOLATE COOKIE MOUNDS

Steps:

• Combine coconut and condensed milk in a bowl and stir. Place in refrigerator while preparing cookie dough.
• Preheat oven to 375 degrees.
• Combine flour, cocoa, salt and baking soda in a bowl. Mix together and set aside.
• Combine butter and sugar and mix until well blended.
• Add vanilla extract, rum extract and egg and mix well.
• Gradually blend in flour mixture until dough is creamy.
• Chill cookie dough for one hour in refrigerator.
• Hand roll one inch cookie dough balls and place on parchment paper covered cookie sheet.
• Flatten each ball with the palm of your hand. Spoon in one teaspoon of coconut filling into the center of each flattened cookie.
• Fold up the cookie dough around the coconut filling and pinch them closed. Coconut filling should not be leaking out of your cookie dough.
• Cookies should be about two inches apart on cookie sheet.
• Bake for eight to twelve minutes. Cookies are done when light brown on edges.
• Remove from oven and completely cool on racks.
• Serve and enjoy!

GRANDMA KRAUSE'S COCONUT COOKIES

Steps:

• In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut., Divide dough into 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; freeze 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool., Freeze option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.