-
-
My review
Chocolate Coconut Mound Cookies
9 made it |
9 reviews
| 0 photos
Melissa Chastain
"A delicious coconut filled chocolate cookie - very decadent! You may top cookies with your favorite frosting recipe, I use a prepared chocolate frosting, and sprinkle with a little extra coconut. Yummy!"
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 109Original recipe yields 36 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 910 Ratings
-
-
-
-
-
Most helpful positive review
11/20/2014
After reading the reviews I reduced the milk to 1/2 cup for the cookie base and added 1 additional tablespoon of cocoa. Cookies rolled out just fine and tasted delicious.
Most helpful critical review
9/10/2008
the solution to the overly moist dough is that it is not 1 cup of milk. It should be 3/4 cup of sour cream.
Most helpful
Most positive
Least positive
Newest
9/10/2008
the solution to the overly moist dough is that it is not 1 cup of milk. It should be 3/4 cup of sour cream.
12/10/2002
This recipe does not work. The flour mixture will not form a dough, it is too moist. Something is wrong in the ingredients but I'm not sure what it is.
9/6/2005
I agree with the other reveiwers. This recipe just doesn't work. I added more flour (about 3cups) and because of the excess flour you couldn't taste the chocolate at all. I through them all away...
1/5/2005
This is the second time I used allrecipies.....and the second time I forgot to look at the reviews...NOT a mistake that will happen AGAIN!! I agree with all reviews. PLEASE READ THE REVIEWS!!! :(
1/9/2004
This recipe was horrible. The amount of flour needs to be increased by about 3 more cups. The dough was extremely sticky if you follow the recipe. When my husband tasted the finished product ...
10/24/2002
after following the recipe to the letter, there was no poosible way that these cookies could be rolled out. After adding a great deal more flour, they still could not be rolled out. I question t...
11/20/2014
After reading the reviews I reduced the milk to 1/2 cup for the cookie base and added 1 additional tablespoon of cocoa. Cookies rolled out just fine and tasted delicious.
5/18/2012
Absolutely the worst recipe. This isn't a cookie. I ended up trying to make a brownie out of it. Baked it and NO TASTE at all. Really shouldn't even get 1 star
9/8/2010
This recipe is no good. Even using the 3/4 cup sour cream instead of milk, the dough was very sticky, and could not be rolled out. I added more flour, and it was still very sticky, but I got it ...