Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chocolate mousse filled coconut shortbread cookies. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chocolate Mousse Filled Coconut Shortbread Cookies is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Chocolate Mousse Filled Coconut Shortbread Cookies is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook chocolate mousse filled coconut shortbread cookies using 13 ingredients and 21 steps. Here is how you cook it.
The ingredients needed to make Chocolate Mousse Filled Coconut Shortbread Cookies:
- Get For Coconut Shortbread Thumbprint Cookies
- Prepare 12 ounces unsalted butter, at room temperature (3 sticks)
- Make ready 1 cup granulated sugar
- Take 1/2 teaspoon vanilla extract
- Take 3 1/2 cups all purpose flour
- Get 1/2 teaspoon salt
- Take 1 large egg beaten with 1 tablesoon water (egg wash)
- Get 7 ounces sweetened flaked coconut
- Take For Milk Chocolate Mousse Fillimg
- Prepare 6 ounces good quality milk chocolate, not chips. I used Lindor
- Prepare Exellence Extra Creamy Milk Chocolate
- Prepare 1/2 cup heavy cream
- Get 1/2 teaspoon vanilla extract
Instructions to make Chocolate Mousse Filled Coconut Shortbread Cookies:
- Start the mousse filling first as it needs to chill before finishing
- For Milk Chocolate Mousse
- Have chopped chocolate in a large bowl, heat cream to a simmer in the microwave or on stovetop, stir in vanilla.pour over chocolate, amd let sit one minute then stir smooth. Cool to room temperature then refrigerate until very cold, at least 4 hours. This can be done up to 2 days inbadvance.
- Make Shortbread Ccookies
- Preheat the oven to 350. Line baking sheets with parchment ppaper
- Whisk together in a bowl flour and salt
- In another large biwl beat butter, sugar and vanilla until light and fluffy
- Slowly beat in flour until a dough forms. Press it into a mass with your hands
- Roll into golf size balls
- Dip in egg wash
- Roll in coconut lace on prepared pan, with the back of a wooden spoon or your thumb make an indentation in the center of each cookie. Bake 25 to 33 minutes until set. Using the back of a wooden spoon again make sure each cookie has a good sized well in the center after baking. Be gentle so the cookie does notcrack. Cool completely on rack
- Finish Mousse and fill cookies
- Beat cold chocolate cream mixture until light and fluffy
- Fill each cookie center with mousse. The filling n will remain light and fluffy so store eine layer in the refrigerator
- These cookies freeze reallybwell, just be sure to freeze first in single layers until completely frozsen before storing in freezer bags and thaw in single layers as well.
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