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. Dip one side of shortbread cookies into melted chocolate and then press into coconut flakes. Serve as soon as chocolate dries.
How To Make Low Carb Chocolate Chip Shortbread CookiesJoy Filled Eats.
These amazing Coconut Flour Shortbread Cookies are a wonderful, healthier treat not only for the holiday season.
Decorate the cooled cookies with the melted chocolate by either drizzling it over top.
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
- Prepare of For Coconut Shortbread Thumbprint Cookies.
- It's 12 ounces of unsalted butter, at room temperature (3 sticks).
- Prepare 1 cup of granulated sugar.
- You need 1/2 teaspoon of vanilla extract.
- Prepare 3 1/2 cups of all purpose flour.
- You need 1/2 teaspoon of salt.
- You need 1 of large egg beaten with 1 tablesoon water (egg wash).
- It's 7 ounces of sweetened flaked coconut.
- It's of For Milk Chocolate Mousse Fillimg.
- Prepare 6 ounces of good quality milk chocolate, not chips. I used Lindor.
- Prepare of Exellence Extra Creamy Milk Chocolate.
- It's 1/2 cup of heavy cream.
- It's 1/2 teaspoon of vanilla extract.
Alternatively, dip half the cookies in the melted chocolate and tap to shake off excess. These coconut flour shortbread cookies are deliciously crowd-pleasing. No matter the occasion, these Coconut Flour Paleo Shortbread Cookies are one recipe you will want to add into your recipe box. Once the cookies are baked, you have the option of adding a dark chocolate drizzle on top or.
Chocolate Mousse Filled Coconut Shortbread Cookies instructions
- Start the mousse filling first as it needs to chill before finishing.
- For Milk Chocolate Mousse.
- 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..
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- Make Shortbread Ccookies.
- Preheat the oven to 350. Line baking sheets with parchment ppaper.
- Whisk together in a bowl flour and salt.
- In another large biwl beat butter, sugar and vanilla until light and fluffy.
- Slowly beat in flour until a dough forms. Press it into a mass with your hands.
- Roll into golf size balls.
- Dip in egg wash.
- 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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- Finish Mousse and fill cookies.
- Beat cold chocolate cream mixture until light and fluffy.
- Fill each cookie center with mousse. The filling n will remain light and fluffy so store eine layer in the refrigerator.
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- 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..
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 chocolate shortbread cookies are mixed with cocoa powder in the simple butter dough. Bake the traditional way or shape into individual cookies.
