Chocolate Coconut Mound Cookies Recipes

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NO-BAKE CHOCOLATE COCONUT COOKIES



No-Bake Chocolate Coconut Cookies image

These are super yummy and super easy! The combination of the chocolate, coconut, and oats is wonderful. No baking required! These also freeze well.

Provided by Tammy Oberlin

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 6

3 cups quick cooking oats
1 cup sweetened flaked coconut
2 cups white sugar
½ cup unsweetened cocoa powder
½ cup milk
½ cup margarine

Steps:

  • Line a baking sheet with waxed paper.
  • Mix oats and coconut in a large bowl until thoroughly combined.
  • Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

Nutrition Facts : Calories 157 calories, Carbohydrate 26.4 g, Cholesterol 0.4 mg, Fat 5.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 55.7 mg, Sugar 18.2 g

COCONUT FILLED CHOCOLATE COOKIE MOUNDS



Coconut Filled Chocolate Cookie Mounds image

Provided by Liv

Categories     Dessert

Number Of Ingredients 10

1¼ Cup Flour
½ tsp Baking Soda
⅓ Cup Cocoa
7 Tbs Butter
¾ Cup Sugar
1 Large Egg
1 tsp Vanilla Extract
1 tsp Rum Extract
½ Cup Unsweetened Shredded Coconut
3 Tbs Sweetened Condensed Milk

Steps:

  • Combine coconut and condensed milk in a bowl and stir. Place in refrigerator while preparing cookie dough.
  • Preheat oven to 375 degrees.
  • Combine flour, cocoa, salt and baking soda in a bowl. Mix together and set aside.
  • Combine butter and sugar and mix until well blended.
  • Add vanilla extract, rum extract and egg and mix well.
  • Gradually blend in flour mixture until dough is creamy.
  • Chill cookie dough for one hour in refrigerator.
  • Hand roll one inch cookie dough balls and place on parchment paper covered cookie sheet.
  • Flatten each ball with the palm of your hand. Spoon in one teaspoon of coconut filling into the center of each flattened cookie.
  • Fold up the cookie dough around the coconut filling and pinch them closed. Coconut filling should not be leaking out of your cookie dough.
  • Cookies should be about two inches apart on cookie sheet.
  • Bake for eight to twelve minutes. Cookies are done when light brown on edges.
  • Remove from oven and completely cool on racks.
  • Serve and enjoy!

Nutrition Facts : Calories 300 kcal, ServingSize 1 serving

COCONUT-CHOCOLATE CHIP COOKIES



Coconut-Chocolate Chip Cookies image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h

Yield about 3 1/2 dozen cookies

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups coconut sugar (see Cook's Note)
1 stick (8 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/2 cups bittersweet chocolate chips
1 cup finely shredded, unsweetened coconut

Steps:

  • Add the flour, baking powder, baking soda and salt to a large bowl and whisk to combine. Set aside.
  • Add the coconut sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat together until light and fluffy, scraping down the sides of the bowl as necessary, about 2 minutes. Add the eggs, one at a time, being sure to fully incorporate before another addition. Once incorporated, add the vanilla and beat to combine. Add in the flour mixture and beat until no more flour spots are visible. Fold in the chocolate chips and coconut by hand. Cover the bowl and refrigerate for at least 2 hours or up to overnight.
  • Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
  • Scoop out a 2-tablespoon size portion of dough and roll it into a ball. Place the dough ball on the prepared baking sheet. Continue scooping and rolling until you have about 10 to 12 cookies per sheet, leaving 2-inches between them. Bake until the edges have set, but the center is still soft, about 14 minutes.
  • Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Let the baking sheets cool completely and bake the remaining dough. (Alternatively, the remaining cookie dough can be wrapped and frozen for up to 1 month.)

COCONUT FILLED CHOCOLATE COOKIES AKA MOUNDS COOKIES



Coconut Filled Chocolate Cookies Aka Mounds Cookies image

Adapted from a recipe found online at thatsmyhome.com, these are going on my Christmas trays this year! **12/21/07 Update: I have now made these and have to admit the dough is pretty hard to handle, but the end result is worth it!

Provided by Karen..

Categories     Dessert

Time 40m

Yield 36 cookies

Number Of Ingredients 14

3 cups flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
1 egg, beaten
3/4 cup sour cream
powdered sugar, for dusting
1 cup flaked coconut
2 cups milk
1 cup sugar
3 tablespoons cornstarch

Steps:

  • Sift together flour, cocoa, baking soda and salt; set aside.
  • Cream together butter, sugar, vanilla, egg and sour cream.
  • Stir in dry ingredients.
  • Cover and refrigerate dough.
  • To prepare filling: Combine coconut and milk in a pot over medium heat. Combine cornstarch and sugar; stir into milk. Bring to a simmer and cook, stirring constantly until thickened. Remove from heat and set aside to cool.
  • Preheat the oven to 375 degrees. Grease cookie sheets.
  • On a floured surface, roll dough to 1/8 inch thickness. Cut into 2-1/2 inch circles. Place half of the circles 1-1/2 inches apart on the cookie sheets. Spoon 1 teaspoon filling into center of each circle. Top with another circle of dough and press edges to seal.
  • Bake 8 to 10 minutes. Cool cookies on baking sheet 5 minutes then remove to a wire rack to cool completely. Dust with powdered sugar. Store in a single layer.
  • NOTES:.
  • I had a very hard time with these (sticky dough) and found that using cocoa to roll them out really helped. They are difficult to do, but once you get the hang of it, they go faster and easier. It's all worth it in the end!
  • I had a lot of filling left over, but I did make them smaller (about 2 1/4 inches) and lost some dough due to mishaps. I would suggest using a heaping teaspoon of filling in each one.

CHOCOLATE COCONUT COOKIES



Chocolate Coconut Cookies image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 35m

Yield 16 cookies

Number Of Ingredients 13

3/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
3/4 cup sweetened coconut flakes
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
  • Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
  • Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.

CHOCOLATE COCONUT MOUND COOKIES



Chocolate Coconut Mound Cookies image

A delicious coconut filled chocolate cookie - very decadent! You may top cookies with your favorite frosting recipe, I use a prepared chocolate frosting, and sprinkle with a little extra coconut. Yummy!

Provided by Melissa Chastain

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 35m

Yield 36

Number Of Ingredients 14

½ cup flaked coconut
1 cup milk
½ cup white sugar
1 ½ tablespoons cornstarch
3 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
½ cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg, beaten
1 cup milk

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Prepare the filling first. In a 2 quart saucepan, over medium heat, stir together the milk and coconut. Combine the cornstarch and 1/2 cup of sugar; stir into the saucepan. Bring to a simmer and cook, stirring constantly until thickened. Remove from heat and set aside to cool.
  • Sift together the flour, cocoa, baking soda, cream of tartar and salt; set aside. In a medium bowl, cream together the butter, 1 cup sugar and vanilla until smooth. Stir in the egg and milk. Gradually mix in the sifted ingredients to form a dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2 1/2 inch circles with a cookie cutter. Place half of the circles 1 1/2 inches apart onto the prepared cookie sheets. Spoon about 1 teaspoon of the filling onto the center of each cookie on the pan. Top with another circle and seal the edges by pinching.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 109 calories, Carbohydrate 18 g, Cholesterol 13 mg, Fat 3.4 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.1 g, Sodium 96.2 mg, Sugar 9.4 g

CHOCOLATE CHUNK OATMEAL COCONUT COOKIES



Chocolate Chunk Oatmeal Coconut Cookies image

Categories     Cookies     Chocolate     Bake     Coconut     Oat     Gourmet

Yield Makes about 24 large cookies

Number Of Ingredients 12

2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
2 1/4 cups old-fashioned oats
1 1/2 cups packaged finely shredded unsweetened coconut
12 oz semisweet or bittersweet chocolate (not unsweetened), cut into 1/2-inch chunks (about 2 cups)
3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped

Steps:

  • Preheat oven to 375°F.
  • Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and almonds.
  • Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets (about 8 cookies per sheet), then gently pat down each mound to about 1/2 inch thick. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total.
  • Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.

CHOCOLATE COCONUT CANDIES



Chocolate Coconut Candies image

These coconut candy balls disappear just as fast as I put them out. They're a snap to whip up and make a beautiful presentation on any holiday cookie plate. I mound them high and sprinkle with coconut...then watch them vanish! -Mary Ann Marino, West Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 7

1-3/4 cups confectioners' sugar
1-3/4 cups sweetened shredded coconut
1 cup chopped almonds
1/2 cup sweetened condensed milk
2 cups semisweet chocolate chips
2 tablespoons shortening
Optional: Chopped almonds, sliced almonds, sprinkles and additional coconut

Steps:

  • In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes. , In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 157 calories, Fat 9g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

MOUNDS COOKIES



Mounds Cookies image

These are a chocolate chip cookie based on one of my favorite candies - the Mounds bar. Change the dark chocolate chips to milk chocolate and add some chopped toasted almonds and you have an Almond Joy in cookie form.

Provided by Baking Barb

Categories     Drop Cookies

Time 25m

Yield 5 dozen

Number Of Ingredients 11

1 cup unsalted butter, softened
1/2 cup white sugar
1 cup light brown sugar
2 eggs
1 tablespoon vanilla, if you can find Tahitian vanilla it makes this cookie amazing
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 cups sweetened flaked coconut
2 cups dark chocolate chips, one regular size bag

Steps:

  • Preheat oven to 350 degrees.
  • Cream together butter and sugars.
  • Add in eggs, one at a time, beating well between each addition.
  • Add in vanilla.
  • Add 1/2 cup flour, baking soda and powder, and salt and mix well.
  • Gently stir in remaining flour.
  • When almost combined, stir in coconut and chocolate chips.
  • Drop by tablespoonfuls onto a baking sheet about 2 inches apart.
  • Bake for 14-16 minutes.
  • Let cool on cookie sheet for 5 minutes and then cool completely on wire rack
  • Store in an airtight container at room temperature for several days or in the freezer for several months.

Nutrition Facts : Calories 1436.3, Fat 79.3, SaturatedFat 53.5, Cholesterol 172, Sodium 757.9, Carbohydrate 181.1, Fiber 8.2, Sugar 124, Protein 13.8

COCONUT COOKIES



Coconut cookies image

Make these coconut cookies for the perfect pick-me-up. They're coated in luxurious dark chocolate and toasted coconut sprinkles

Provided by Liberty Mendez

Categories     Afternoon tea

Time 35m

Number Of Ingredients 8

200g unsalted butter, softened
75g caster sugar
75g light brown soft sugar
1 tsp vanilla bean paste
1 large egg
275g plain flour
125g desiccated coconut, toasted and cooled
100g dark chocolate

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.
  • Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.
  • Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.

Nutrition Facts : Calories 285 calories, Fat 18 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.03 milligram of sodium

MOUNDS BALLS



Mounds Balls image

I make these bite-sized treats as gifts for friends-and I get lots of thank-you notes in return. The mailman doesn't mind delivering them, though. He gets a box of candy, too! We have three generations of family working together on our dairy farm in the "thumb" of Michigan. Everyone agrees these milky morsels promote our product deliciously. -Kathy Dorman, Snover, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 7 dozen candies.

Number Of Ingredients 12

1/2 pound unsalted butter
3-3/4 cups confectioners' sugar
1 pound sweetened shredded coconut
1/2 cup sweetened condensed milk
1 cup chopped walnuts
1 teaspoon vanilla extract
CHOCOLATE COATING:
2 cups semisweet chocolate chips
4 ounces unsweetened chocolate
2 -inch x 1-inch x 1/2-inch piece paraffin wax
Round wooden toothpicks
Styrofoam sheets

Steps:

  • In bowl, cream together butter and sugar. Add coconut, milk, walnuts and vanilla; stir until blended. Chill until slightly firm; roll into walnut-sized balls. Insert a toothpick in each ball. Place balls on baking sheets; freeze. In double boiler over simmering water, melt chocolate chips, chocolate squares and paraffin wax. Keep warm over hot water. Using picks as handles, dip frozen balls into chocolate mixture; stick picks upright into was paper-covered Styrofoam sheet. Chill until firm. Remove picks and package candy in individual paper liners. (May also be frozen.)

Nutrition Facts : Calories 111 calories, Fat 7g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 18mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE-COCONUT BARS



Chocolate-Coconut Bars image

These decadent bars are inspired by Hello Dollies, a popular Southern dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 20

Number Of Ingredients 7

3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut

Steps:

  • Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
  • In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
  • Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
  • Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

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From delish.com


MOUNDS CAKE WITH COCONUT FILLING RECIPE - THE SPRUCE EATS
2022-05-19 Assemble the Cake. Gather the ingredients. Spread the coconut mixture between the cake layers, stacking the layers, and spread the mixture over the top of the cake. Drizzle the warm chocolate ganache over the top of the cake and let it drip down the sides. Top the warm icing with toasted or sweetened flaked coconut, if desired. Enjoy. Recipe Tags:
From thespruceeats.com


CHOCOLATE OATMEAL COCONUT COOKIES - A CHEWY FLAVOR PACKED …
2019-10-16 Instructions. Preheat oven to 325 degrees and line baking sheets with parchment paper. In a mixer, cream together shortening and sugar. Add in egg and vanilla. Mix in chocolate. Sift flour, baking powder, baking soda and salt into wet ingredients. Mix to combine.
From anaffairfromtheheart.com


WHITE CHOCOLATE COCONUT COOKIES RECIPE - CRUNCHY CREAMY SWEET
2014-05-29 Add the dry ingredients all at once and mix for 5 seconds. Add coconut and white chocolate chips and mix the dough until the flour is incorporated. Do not overmix. Chill the dough in the fridge for at least 2 hour, preferably overnight. You can scoop it out with a 1,5 tablespoon scoop onto a baking sheet and chill.
From crunchycreamysweet.com


HOMEMADE COCONUT MOUNDS CUPS - ERREN'S KITCHEN
2015-02-12 Instructions. Place the shredded coconut, condensed milk, and golden syrup into a medium-sized bowl and mix until combined. Set aside. Melt the chocolate in a microwaveable bowl for 30 seconds at a time (stirring in between) until the chocolate is smooth and fluid.
From errenskitchen.com


ZINGERMAN’S CHOCOLATE COCONUT MACAROONS - KING ARTHUR BAKING
Once the chocolate is melted, set it aside to cool for 10 to 15 minutes. In a mixing bowl, by hand or with the paddle attachment on a stand mixer, stir together the egg whites, cocoa powder, sugar, salt, and vanilla. Add the melted chocolate and stir until well blended. Add the coconut and mix until evenly incorporated.
From kingarthurbaking.com


CHOCOLATE MOUNDS CAKE WITH COCONUT FILLING - AN ALLI EVENT
2020-02-24 Make the filling by combining sugar and milk in a saucepan and bring to a boil. Add vanilla, coconut, and marshmallows and boil over medium heat for five minutes. Let cool slightly and spread between cake layers. Combine the frosting ingredients (butter, evaporated milk, 2 cups sugar, and semi-sweet morsels) in a saucepan.
From anallievent.com


CHOCO-COCONUT COOKIES - TOLL HOUSE®
20 to 24 cookies. These Choco-Coconut Cookies are a chocolate and coconut lover’s dream-come-true. The coconut offers a delicious take on the traditional chocolate cookie recipe. And best of all: they're gluten-free! Icon / App / Twitter.
From verybestbaking.com


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