Coconut Chocolate Thumbprints
Indulge in the irresistible combination of tropical coconut and rich dark chocolate with these Coconut Chocolate Thumbprints. These buttery, melt-in-your-mouth cookies start with a simple shortbread dough, delicately rolled in sweetened shredded coconut for a satisfying crunch. Their signature thumbprint center is filled with velvety dark chocolate ganache, made with just two ingredients for a glossy, decadent finish. Perfect for everything from holiday cookie trays to afternoon tea, this recipe is easy to prepare in under 45 minutes and yields 20 bite-sized delights. With their eye-catching texture and rich flavor profile, these Coconut Chocolate Thumbprints are as beautiful as they are delicious.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 100 grams Granulated sugar
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 130 grams All-purpose flour
- 100 grams Shredded sweetened coconut
- 1 large Egg white
- 120 grams Dark chocolate chips
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a medium bowl, cream together the unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add the egg yolk and vanilla extract to the bowl and mix until fully incorporated.
Gradually mix in the all-purpose flour on low speed until the dough comes together.
In a shallow bowl, place the shredded sweetened coconut.
Lightly beat the egg white in a separate small bowl until frothy.
Roll the cookie dough into 1-inch balls. Dip each ball into the egg white, ensuring an even coat, then roll it in the shredded coconut to coat.
Place the coated balls onto the prepared baking sheet, spacing them about 2 inches apart.
Using your thumb or the back of a spoon, gently press down in the center of each ball to create an indentation for the chocolate filling.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove and allow to cool completely on a wire rack.
While the cookies cool, prepare the chocolate filling. In a microwave-safe bowl, melt the dark chocolate chips with the heavy cream in 20-second increments, stirring between each interval until smooth and glossy.
Spoon or pipe the melted chocolate mixture into the indentations of the cooled cookies.
Let the chocolate set for at least 30 minutes before serving. Enjoy your Coconut Chocolate Thumbprints!
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.0 g | 221% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 125 mg | 5% | |
| Total Carbohydrate | 331.8 g | 121% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 196.3 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 160 mg | 12% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1085 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
