Hello, I am Marie. Today, we’re going to make coconut cream thumbprint shortbread cookies recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Coconut Cream Thumbprint Shortbread Cookies Recipe
Coconut Cream Thumbprint Shortbread Cookies is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Coconut Cream Thumbprint Shortbread Cookies is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have coconut cream thumbprint shortbread cookies using 10 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Coconut Cream Thumbprint Shortbread Cookies:
- Prepare 12 ounces (3 sticks) unsaltedbitter, at room temperature
- Take 1 cup granulated sugar
- Take 1 teaspoon vanilla extract
- Take 1/2 teaspoon almond extract
- Get 3 1/2 cup all purpose flour
- Get 1/2 teaspoon salt
- Take 1 large egg beaten lightly woth 1 tablespoon butter (egg wash)
- Prepare 7 ounces sweetened flaked coconut
- Get about 24 Lindt coconut cream chocolate eggs
- Make ready 7
Instructions to make Coconut Cream Thumbprint Shortbread Cookies:
- Preheat the oven to 350. Line cookie sheets with parchment papet
- In a large bowl beat butter and sugar until creamy
- Beat in extracts,salt and flour until it comes together
- Roll into 1 1/2 inch balls
- Have coconut on a platev
- Dip cookie ball in egg wash
- Roll in coconut
- Place on prepared pans and bake 18 to 25 minutes until golden
- 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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