Hi, I’m Laura. Today, I’m gonna show you how to prepare coconut cream thumbprint shortbread cookies recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. 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 current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Coconut Cream Thumbprint Shortbread Cookies is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have coconut cream thumbprint shortbread cookies using 10 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Coconut Cream Thumbprint Shortbread Cookies:
- Prepare 12 ounces (3 sticks) unsaltedbitter, at room temperature
- Get 1 cup granulated sugar
- Make ready 1 teaspoon vanilla extract
- Take 1/2 teaspoon almond extract
- Make ready 3 1/2 cup all purpose flour
- Make ready 1/2 teaspoon salt
- Get 1 large egg beaten lightly woth 1 tablespoon butter (egg wash)
- Take 7 ounces sweetened flaked coconut
- Take 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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