Coconut Filled Chocolate Cookies Aka Mounds Cookies
Indulge your sweet tooth with these irresistible Coconut Filled Chocolate Cookies, also known as Mounds Cookies! Soft, fudgy chocolate cookie shells encase a luscious coconut filling, reminiscent of the classic Mounds candy bar. Made with rich cocoa powder, sweetened shredded coconut, and a touch of sweetened condensed milk, these cookies balance decadence and nostalgia in every bite. Perfect for holiday gatherings, cookie swaps, or a dessert craving, these delightful treats are easy to make in under 30 minutes. Serve them alongside a glass of milk, or package them up as a gift for your favorite chocolate and coconut lover. Bake up a batch of these crowd-pleasers and watch them disappear in no time!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 piece Large egg
- 1 teaspoons Vanilla extract
- 1 cups Shredded sweetened coconut
- 0.25 cups Sweetened condensed milk
- 0.5 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this aside.
In a large mixing bowl, use a hand or stand mixer to cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until well combined.
Gradually add the dry ingredients into the wet ingredients, mixing just until a soft dough forms. Avoid overmixing.
In a separate small bowl, combine the shredded sweetened coconut and sweetened condensed milk. Stir until the mixture is thick but malleable.
Scoop about 1.5 tablespoons of dough and flatten it into a disk in your hand. Place about 1 teaspoon of the coconut mixture in the center of the dough.
Carefully fold the edges of the dough around the coconut filling, sealing it completely and rolling it into a smooth ball. Place the ball onto the prepared baking sheet. Repeat with the remaining dough and filling.
Arrange the cookie balls about 2 inches apart on the baking sheets, as they will spread slightly during baking.
Optional: Gently press a few semi-sweet chocolate chips into the tops of the cookie dough balls for a decorative touch.
Bake in the preheated oven for 9-11 minutes, or until the cookies are set around the edges but still soft in the center. Be careful not to overbake.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 107.7 g | 538% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 674.8 g | 245% | |
| Dietary Fiber | 70.1 g | 250% | |
| Total Sugars | 404.0 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 540 mg | 42% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 3007 mg | 64% | |
*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.
