Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, coconut cream thumbprint shortbread cookies. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Coconut Cream Thumbprint Shortbread Cookies is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Coconut Cream Thumbprint Shortbread Cookies is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook coconut cream thumbprint shortbread cookies using 10 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Coconut Cream Thumbprint Shortbread Cookies:
- Get 12 ounces (3 sticks) unsaltedbitter, at room temperature
- Make ready 1 cup granulated sugar
- Take 1 teaspoon vanilla extract
- Make ready 1/2 teaspoon almond extract
- Take 3 1/2 cup all purpose flour
- Make ready 1/2 teaspoon salt
- Take 1 large egg beaten lightly woth 1 tablespoon butter (egg wash)
- Make ready 7 ounces sweetened flaked coconut
- Make ready about 24 Lindt coconut cream chocolate eggs
- Get 7
Steps 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
- Ready to serve and ENJOY!
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