Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, coconut cream thumbprint shortbread cookies. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Coconut Cream Thumbprint Shortbread Cookies is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Coconut Cream Thumbprint Shortbread Cookies is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have 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
- Prepare 1 teaspoon vanilla extract
- Make ready 1/2 teaspoon almond extract
- Prepare 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)
- Prepare 7 ounces sweetened flaked coconut
- Take about 24 Lindt coconut cream chocolate eggs
- Take 7
Instructions 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
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