Hello, I’m Laura. Today, I will show you a way to prepare coconut cream thumbprint shortbread cookies recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a 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 popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Coconut Cream Thumbprint Shortbread Cookies is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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:
- Make ready 12 ounces (3 sticks) unsaltedbitter, at room temperature
- Take 1 cup granulated sugar
- Prepare 1 teaspoon vanilla extract
- Get 1/2 teaspoon almond extract
- Get 3 1/2 cup all purpose flour
- Get 1/2 teaspoon salt
- Make ready 1 large egg beaten lightly woth 1 tablespoon butter (egg wash)
- Prepare 7 ounces sweetened flaked coconut
- Prepare about 24 Lindt coconut cream chocolate eggs
- Get 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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