Recipe: Appetizing Chocolate Mousse Filled Coconut Shortbread Cookies

Delicious, fresh and tasty.

Chocolate Mousse Filled Coconut Shortbread Cookies. For these Coconut Shortbread Cookies, buttery shortbread dough is made from scratch, baked until crisp, then half-dipped in dark chocolate and toasted coconut for a delicious treat. Its simplicity lets the butter flavor truly shine, and the. Look for a vegan chocolate bar if you want the recipe to be The coconut cream will be a solid mass at top of can with a layer of coconut water suspended underneath.

Chocolate Mousse Filled Coconut Shortbread Cookies It is time again for the "Secret recipe club" reveal! Add the coconut and mix for a few seconds. Fold in the chocolate chips with a spatula. You can have Chocolate Mousse Filled Coconut Shortbread Cookies using 13 ingredients and 21 steps. Here is how you cook that.

Ingredients of Chocolate Mousse Filled Coconut Shortbread Cookies

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

Slice & Bake Coconut Shortbread Cookies. Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. —Roberta Otto, Duluth, Minnesota. These crumbly shortbread cookies pair perfectly with a cup of hot chocolate, coffee, or tea.

Chocolate Mousse Filled Coconut Shortbread Cookies instructions

  1. Start the mousse filling first as it needs to chill before finishing.
  2. For Milk Chocolate Mousse.
  3. 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..
  4. .
  5. Make Shortbread Ccookies.
  6. Preheat the oven to 350. Line baking sheets with parchment ppaper.
  7. Whisk together in a bowl flour and salt.
  8. In another large biwl beat butter, sugar and vanilla until light and fluffy.
  9. Slowly beat in flour until a dough forms. Press it into a mass with your hands.
  10. Roll into golf size balls.
  11. Dip in egg wash.
  12. 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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  17. Finish Mousse and fill cookies.
  18. Beat cold chocolate cream mixture until light and fluffy.
  19. Fill each cookie center with mousse. The filling n will remain light and fluffy so store eine layer in the refrigerator.
  20. .
  21. 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..

They're also a tasty and thoughtful holiday gift. Our tutorial video breaks down our recipe into easy-to-follow steps. Looking for a sweet to enjoy without derailing your protocol? Protocol Autoimmune Solution (AIP), Candida Control and Coconut Cream Chocolate Mousse. Chocolate and coconut are always a favorite combination.