Coconut Filled Chocolate Cookies Aka Mounds Cookies Recipes

COCONUT FILLED CHOCOLATE COOKIE MOUNDS

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!

COCONUT MACAROON-FILLED CHOCOLATE COOKIES (BETTER THAN MOUNDS)

Steps:

• First, make the coconut macaroon filling:.
• With two racks in the middle of your oven, preheat the oven to 325.
• Spray two baking sheets or parchment paper with non-stick cooking spray.
• Beat egg whites and salt together until soft peaks form.
• Slowly add in sugar and beat until stiff, glossy peaks are present.
• Beat in vanilla.
• Add half the coconut and sprinkle with the flour.
• Add the rest of the coconut and gently fold into the egg white meringue.
• Using a 3/4 ounce scoop (almost 2 TBSP), drop onto baking sheets, spaced about 2 inches apart.
• Bake about 8-9 minutes, until just set. These will be under-baked and not brown at all. It's okay, because will be the filling and will finish baking inside the chocolate cookie.
• Now, it's time to make the chocolate cookie dough, while the macaroons are cooling:.
• Increase the oven temperature to 350.
• In a mixer, cream together the butter and sugars.
• Add the eggs, one at a time.
• Now add the vanilla.
• Blend in the cocoa, 1/2 cup at a time.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Mix in the flour mixture to the dough about a cup at a time, until well combined.
• Place fresh sheets of parchment paper (ungreased) on your cookie sheets.
• Using a 1 ounce scoop (2 Tablespoons), drop 6 mounds of dough onto each cookie sheet, spaced widely apart. These will be very big cookies.
• Spray the back of a teaspoon with non-stick cooking spray and use the back of that spoon to make a nest out of the dough for each macaroon.
• Set a macaroon on top of each chocolate cookie "nest".
• Place another 1 ounce scoop of chocolate cookie dough on top of the macaroon layer. Now there are three cookie layers.
• Spread and flatten the dough, so that the macaroon is completely covered.
• Bake in the upper half of the oven for 13 minutes. Cookies may look a little under-baked when you remove them from the oven, but they will set up and dry, as they cool.
• Immediately, slide the parchment paper with the hot cookies onto a cooling rack (otherwise, they will continue to bake and burn on the bottom). Cool for at least 5 minutes.

CHOCOLATE COCONUT MOUND COOKIES

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.

CHOCOLATE COCONUT COOKIES

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.

CARAMEL FILLED CHOCOLATE COOKIES

Steps:

• Beat butter until creamy.
• Gradually beat in white sugar and brown sugar.
• Beat in eggs and vanilla.
• Combine flour, baking soda, salt and cocoa.
• Gradually add to butter mixture, beating well.
• Cover and chill at least 2 hours.
• Divide dough into 48 pieces.
• Start by dividing dough into four equal pieces; then divide each piece into thirds; then each of those pieces in half to make 24; and each of those in half again to make 48 pieces.
• Flatten each piece slightly and return to refrigerator.
• Working with a few at a time, and leaving the remainder in the frige, press a piece of dough around a rollo, being careful to cover it completely.
• (I find the rollos easier to handle when they're pre-chilled) Roll into a ball.
• Place 2-inches apart on a greased cookie sheet.
• Bake for 8 minutes in preheated 375°.
• Let cool for 3-4 minutes before removing from baking sheet or caramel will run out the bottom of cookie.

NO-BAKE CHOCOLATE COCONUT COOKIES

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.

MOUNDS COOKIES

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.

CHOCOLATE COVERED COCONUT CAKE MIX COOKIES (MOUNDS COOKIES)

Steps:

• 1) Mix cake mix, 1/3 cup of oil, and eggs together. I use my hands.
• 2) Slowly add the coconut flakes a little at a time continuing to mix the dough by hand.
• 3) The dough will be thick and sticky, if it is too thick, you can add one more TBSP of oil.
• 4) Line a cookie sheet with parchment paper.
• 5) Roll dough into small balls and drop onto parchment paper.
• 6) Press the balls down firmly with your hand. If the dough balls are not pressed down, the cookie will not cook properly. They did not spread out evenly on their own.
• 7) Bake at 350 degrees for 12 to 14 minutes.
• 8) Since ovens vary, you may want to keep an eye on your first batch. The cookies should cook to a light golden color.
• 9) Place cookies on a cooling rack immediately once they are cooked and allow them to cool for about ten minutes.
• 10) Once the cookies have cooled, melt one of the German's Sweet Chocolate bars by breaking it in half and microwaving it for 60 seconds and then stiring it with a spoon to get it smooth.
• 11) Dip the top portion of the cookie into the chocolate and place the cookie on wax paper to allow the chocolate to dry.
• 12) One chocolate bar should cover about 12 small cookies really well.
• 13) I made 36 small size cookies or 24 medium cookies, but you could adjust for size if you like.
• 14) If the chocolate is not getting hard you can place the cookies in the fridge, or even in the freezer for just a few minutes.
• 15) Please rate and review this recipe if you make it. Even if you don't like it or made changes. I would love the feedback and keep hearing about people who are making this recipe, but no one is rating it. I would love to hear from you!