Chocolate Mousse Filled Coconut Shortbread Cookies. Find Deals on Cookie Thins in Snack Food on Amazon. 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. Cookie Recipe Adapted from Annie's Eats Melted white or dark chocolate — drizzle over the top of cooled cookies, or dip a corner of the cookie.

Flaky salt — for a great sweet-and-salty vibe, sprinkle on cookies while they're still hot. This Chocolate Shortbread recipe makes buttery, extra chocolaty cookies that are crisp at the edges with a rich flavor and melty texture. Like most people, baking cookies is a large part of my family's holiday traditions, but I wanted to add something different to our yearly lineup of jelly-filled thumbprints, red velvet crinkles. You can cook Chocolate Mousse Filled Coconut Shortbread Cookies using 13 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Chocolate Mousse Filled Coconut Shortbread Cookies

Prepare of For Coconut Shortbread Thumbprint Cookies.
It's 12 ounces of unsalted butter, at room temperature (3 sticks).
You need 1 cup of granulated sugar.
It's 1/2 teaspoon of vanilla extract.
You need 3 1/2 cups of all purpose flour.
Prepare 1/2 teaspoon of salt.
Prepare 1 of large egg beaten with 1 tablesoon water (egg wash).
You need 7 ounces of sweetened flaked coconut.
You need of For Milk Chocolate Mousse Fillimg.
It's 6 ounces of good quality milk chocolate, not chips. I used Lindor.
You need of Exellence Extra Creamy Milk Chocolate.
You need 1/2 cup of heavy cream.
You need 1/2 teaspoon of vanilla extract.

Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar until light and fluffy. Add the egg yolks, one at a time, beating between each addition, then add the vanilla extract. In a separate small bowl, whisk together the flour, baking powder and salt. Our traditional shortbread cookie recipes are crumbly, buttery and perfect for dunking.

Chocolate Mousse Filled Coconut Shortbread Cookies step by step

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..
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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.
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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.
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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..

When you've got a major sweet tooth, curb it with cookies. Our traditional shortbread cookie recipes are crumbly, buttery and perfect for dunking.. These cookies consist of a shortbread crust, firm caramel center, and a milk chocolate top. Chocolate mousse is the ultimate dessert for any chocolate lover. Cookie cutters that you can use to punch out decorative elements for the top pie crust.