Recipe: Yummy Chocolate Mousse Filled Coconut Shortbread Cookies

Chocolate Mousse Filled Coconut Shortbread Cookies. These cookies are tender shortbread thumbprint cookies accented with toasted coconut and filled with a creamy chocolate mousse. All the components come together to provide a crisp outer toasted coconut cookie with the tender buttery shortbread abd a creamy soft chocolate mousse center. Chocolate Mousse Filled Coconut Shortbread Cookies.

Take a chilled sandwich cookie and dip halfway in the chocolate. Gently scrape off some excess and place on a wax paper lined cookie sheet. Repeat with other cookies and freeze until set. You can have Chocolate Mousse Filled Coconut Shortbread Cookies using 13 ingredients and 21 steps. Here is how you achieve that.

Ingredients of Chocolate Mousse Filled Coconut Shortbread Cookies

1. Prepare of For Coconut Shortbread Thumbprint Cookies.
2. Prepare 12 ounces of unsalted butter, at room temperature (3 sticks).
3. Prepare 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. It's 1/2 teaspoon of salt.
7. Prepare 1 of large egg beaten with 1 tablesoon water (egg wash).
8. Prepare 7 ounces of sweetened flaked coconut.
9. It's of For Milk Chocolate Mousse Fillimg.
10. It's 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. You need 1/2 teaspoon of vanilla extract.

Add the flour in two batches, mixing until incorporated. Press the shortbread dough evenly into the prepared baking dish. Add the milk chocolate to a mixing bowl. Pour the heated cream over top.

Chocolate Mousse Filled Coconut Shortbread Cookies step by step

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..

With a deliciously fluffy texture, they taste like a cross between a gooey chocolate chip cookie and a sweet coconut macaroon. The homemade healthy cookies can be low carb, vegan, gluten free, soy free, wheat free, tree nut free, grain free, paleo, and sugar free. In a large bowl, beat the butter with the sugar until you get a smooth paste, then add the rest of the ingredients, and mix together to get a dough. Chocolate Cream - Coconut Cream - Banana Cream - Key Lime - Lemon Cream - Triple Berry - Apple - Cherry. Bacon Cheddar (on Chicago's Best!) - Ham Gouda - Spinach Feta.