Recipe: Appetizing Coconut Cream Thumbprint Shortbread Cookies

Coconut Cream Thumbprint Shortbread Cookies. This is a family favorite shortbread cookie but with a coconut chocolate cream center for a burst of creamy coconut in a crisp cookie. Remove from heat and allow to cool to room temperature. Using a hand mixer, blend in the powdered sugar and coconut extract.

I believe this is because when you combine a shortbread. When you roll the cookies into the nuts or coconuts have a wet cloth or napkins handy as it does get a bit messy between cookies. If the cookies crack as you press your thumb into them, that's perfectly normal. You can have Coconut Cream Thumbprint Shortbread Cookies using 10 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Coconut Cream Thumbprint Shortbread Cookies

1. You need 12 ounces (3 sticks) of unsaltedbitter, at room temperature.
2. Prepare 1 cup of granulated sugar.
3. Prepare 1 teaspoon of vanilla extract.
4. It's 1/2 teaspoon of almond extract.
5. It's 3 1/2 cup of all purpose flour.
6. You need 1/2 teaspoon of salt.
7. Prepare 1 of large egg beaten lightly woth 1 tablespoon butter (egg wash).
8. It's 7 ounces of sweetened flaked coconut.
9. Prepare of about 24 Lindt coconut cream chocolate eggs.
10. It's 7 of .

These Pandan Coconut Thumbprint Cookies are made with a shortbread cookie base, covered in coconut flakes and filled with a creamy pandan coconut curd. The tropical flavors add a wonderful twist in this classic thumbprint cookie recipe. Roll each ball in the beaten egg and then in the coconut flakes (optional step). Using your thumb, press an indentation into the center of each cookie.

Coconut Cream Thumbprint Shortbread Cookies instructions

1. Preheat the oven to 350. Line cookie sheets with parchment papet.
2. In a large bowl beat butter and sugar until creamy.
3. Beat in extracts,salt and flour until it comes together.
4. Roll into 1 1/2 inch balls.
5. Have coconut on a platev.
6. Dip cookie ball in egg wash.
7. Roll in coconut.
8. Place on prepared pans and bake 18 to 25 minutes until golden.
9. As soon as the cookies come out of the oven gently press a coconut egg in the center. Cool n on racks.
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Fill the indentation with raspberry jam. Add in the vanilla and beat until combined. Add in the flour and salt and beat until the dough comes together. Cover the bowl with plastic wrap and refrigerate for at least an hour. Jam thumbprint cookies are a perfect sweet treat that are so melt-in-your-mouth good, you would never guess they're gluten-free!