Chocolate Coconut Mound Cookies Recipe

Ingredients
<br>- ½ cup flaked coconut
<br>- 1 cup milk
<br>- ½ cup white sugar
<br>- 1 ½ tablespoons cornstarch
<br>- 3 cups all-purpose flour
<br>- 2 tablespoons unsweetened cocoa powder
<br>- 1 teaspoon baking soda
<br>- 2 teaspoons cream of tartar
<br>- ½ teaspoon salt
<br>- ½ cup butter, softened
<br>- 1 cup white sugar
<br>- 1 teaspoon vanilla extract
<br>- 1  egg, beaten
<br>- 1 cup milk
<br><p></p>Directions
<br>step 1: Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Prepare the filling first. In a 2 quart saucepan, over medium heat, stir together the milk and coconut. Combine the cornstarch and 1/2 cup of sugar; stir into the saucepan. Bring to a simmer and cook, stirring constantly until thickened. Remove from heat and set aside to cool.
<br>step 2: Sift together the flour, cocoa, baking soda, cream of tartar and salt; set aside. In a medium bowl, cream together the butter, 1 cup sugar and vanilla until smooth. Stir in the egg and milk. Gradually mix in the sifted ingredients to form a dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2 1/2 inch circles with a cookie cutter. Place half of the circles 1 1/2 inches apart onto the prepared cookie sheets. Spoon about 1 teaspoon of the filling onto the center of each cookie on the pan. Top with another circle and seal the edges by pinching.
<br>step 3: Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Ingredients
- ½ cup flaked coconut
- 1 cup milk
- ½ cup white sugar
- 1 ½ tablespoons cornstarch
- 3 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- ½ cup butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 1 cup milk

Directions
step 1: Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Prepare the filling first. In a 2 quart saucepan, over medium heat, stir together the milk and coconut. Combine the cornstarch and 1/2 cup of sugar; stir into the saucepan. Bring to a simmer and cook, stirring constantly until thickened. Remove from heat and set aside to cool.
step 2: Sift together the flour, cocoa, baking soda, cream of tartar and salt; set aside. In a medium bowl, cream together the butter, 1 cup sugar and vanilla until smooth. Stir in the egg and milk. Gradually mix in the sifted ingredients to form a dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2 1/2 inch circles with a cookie cutter. Place half of the circles 1 1/2 inches apart onto the prepared cookie sheets. Spoon about 1 teaspoon of the filling onto the center of each cookie on the pan. Top with another circle and seal the edges by pinching.
step 3: Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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