Coconut Chocolate Thumbprints Recipe Cards

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CHOCOLATE THUMBPRINTS



Chocolate Thumbprints image

Named for the way the indentation in the center is made with your thumb, these popular thumbprint cookies are filled with a pool of melted chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 7

12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
4 ounces semisweet chocolate, chopped
1 1/2 teaspoons light corn syrup

Steps:

  • Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
  • Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
  • Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.

CHOCOLATE THUMBPRINTS I



Chocolate Thumbprints I image

A chocolate cookie that is rolled in nuts, with thumbprint filled with white icing and topped with a chocolate kiss.

Provided by Patsy

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Yield 12

Number Of Ingredients 14

½ cup butter, softened
⅔ cup white sugar
2 tablespoons milk
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
⅓ cup unsweetened cocoa powder
¼ teaspoon salt
1 cup finely chopped walnuts
½ cup confectioners' sugar
1 tablespoon butter, softened
2 teaspoons milk
¼ teaspoon vanilla extract
26 milk chocolate candy kisses, unwrapped

Steps:

  • Beat 1/2 cup butter or margarine, white sugar, egg yolk, 2 tablespoons milk and 1 teaspoon vanilla until light and fluffy. Combine flour, cocoa and salt; gradually add to butter mixture. Cover and chill 1 hour or until firm enough to roll into balls.
  • Meanwhile, in a small bowl, lightly beat egg white.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Shape dough into 1 inch balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Make an indentation with thumb in center of each cookie. Bake for 10-12 minutes or until center is set.
  • To Make the Filling: In a small bowl, combine 1/2 cup confectioner's sugar, 1 tablespoon of butter or margarine, 2 teaspoons of milk and 1/4 teaspoon of vanilla extract. Mix until smooth.
  • Spoon 1/4 teaspoon of the filling into each warm cookie; gently press a chocolate kiss (unwrapped) in the center. Carefully remove from baking sheet to wire racks to cool.

Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 40.8 mg, Fat 19 g, Fiber 2.1 g, Protein 4.4 g, SaturatedFat 8.3 g, Sodium 126 mg, Sugar 16.5 g

COCONUT THUMBPRINT COOKIES WITH SALTED CARAMEL



Coconut Thumbprint Cookies with Salted Caramel image

A clever blend of coconut and salt caramels combines in these delicious cookies for just the right amount of sweet, simple, and unexpected.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h45m

Yield Makes 54

Number Of Ingredients 10

3 sticks unsalted butter, room temperature
1 cup sugar
1 1/2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
Table salt
2 large eggs, lightly beaten
12 ounces sweetened flaked coconut
44 small soft caramel candies (12 ounces), such as Kraft
6 tablespoons heavy cream
Large, flaky sea salt, such as Maldon

Steps:

  • Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 1/4-inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.
  • Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.

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