Coconut Chocolate Thumbprints Recipe For Zucchini

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ZUCCHINI COCONUT LOAF



Zucchini Coconut Loaf image

This loaf is good, spicy and lovely to serve your guests. It cuts better the second day.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

1 egg
½ cup vegetable oil
1 cup white sugar
1 cup grated zucchini
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup flaked coconut
½ cup chopped walnuts
½ cup currants

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  • In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
  • In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
  • In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.9 g, Cholesterol 15.5 mg, Fat 13.9 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 238.6 mg, Sugar 22.2 g

CHOCOLATE THUMBPRINTS II



Chocolate Thumbprints II image

Chocolaty chocolate thumbprint cookies. You need a big glass of milk with these babies.

Provided by Kathy

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Yield 24

Number Of Ingredients 9

1 cup butter
1 cup white sugar
2 eggs, separated
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
48 milk chocolate candy kisses, unwrapped
⅓ cup granulated sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture.
  • In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.

Nutrition Facts : Calories 215.4 calories, Carbohydrate 25.4 g, Cholesterol 37.9 mg, Fat 12.3 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 7.5 g, Sodium 117.3 mg, Sugar 11.2 g

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 CHOCOLATE THUMBPRINTS



Coconut Chocolate Thumbprints image

Make and share this Coconut Chocolate Thumbprints recipe from Food.com.

Provided by Joy1996

Categories     Dessert

Time 6m

Yield 24 thumbprints

Number Of Ingredients 4

1/2 cup butter or 1/2 cup margarine
3 cups flaked coconut
2 cups powdered sugar
1 cup chocolate chips, melted

Steps:

  • Melt butter over low heat in a medium saucepan.
  • Remove from heat and add coconut and powdered sugar; mix well.
  • Shape into 1" balls and place on cookie sheets.
  • Make indentation in each ball and fill with melted chocolate chips.
  • Chill in refrigerator until firm.

Nutrition Facts : Calories 150.2, Fat 8.9, SaturatedFat 6.3, Cholesterol 10.2, Sodium 51.8, Carbohydrate 18.8, Fiber 0.8, Sugar 17.6, Protein 0.6

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