COCONUT FILLED CHOCOLATE COOKIE MOUNDS
Steps:
- Combine coconut and condensed milk in a bowl and stir. Place in refrigerator while preparing cookie dough.
- Preheat oven to 375 degrees.
- Combine flour, cocoa, salt and baking soda in a bowl. Mix together and set aside.
- Combine butter and sugar and mix until well blended.
- Add vanilla extract, rum extract and egg and mix well.
- Gradually blend in flour mixture until dough is creamy.
- Chill cookie dough for one hour in refrigerator.
- Hand roll one inch cookie dough balls and place on parchment paper covered cookie sheet.
- Flatten each ball with the palm of your hand. Spoon in one teaspoon of coconut filling into the center of each flattened cookie.
- Fold up the cookie dough around the coconut filling and pinch them closed. Coconut filling should not be leaking out of your cookie dough.
- Cookies should be about two inches apart on cookie sheet.
- Bake for eight to twelve minutes. Cookies are done when light brown on edges.
- Remove from oven and completely cool on racks.
- Serve and enjoy!
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
CHOCOLATE COCONUT COOKIES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 35m
Yield 16 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
- Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
- Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.
CHOCOLATE COCONUT MOUNDS CAKE
A yummy chocolate cake that tastes like my favorite Mounds candy bar. What could be better? Made easy with a cake mix. Enjoy!
Provided by Marie
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Prepare cake mix according to package directions and bake in a 9 x 13 greased and floured pan.
- During the last minutes of baking, bring to a boil, 1 c sugar, 1 c milk and marshmallows.
- Watch closely, it burns easily.
- Remove from heat and stir in coconut.
- Pour over cake as soon as it comes out of the oven.
- For frosting, bring to a boil, 1/2 c milk, the butter and 1 c sugar.
- Add chocolate chips and stir until they are melted.
- Pour over second layer of cake and refrigerate overnight.
Nutrition Facts : Calories 857.9, Fat 52.6, SaturatedFat 32.1, Cholesterol 71.1, Sodium 476.5, Carbohydrate 100.4, Fiber 8.1, Sugar 73.5, Protein 8.8
CHOCOLATE COCONUT MOUND COOKIES
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!
Provided by Melissa Chastain
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 35m
Yield 36
Number Of Ingredients 14
Steps:
- 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 : Calories 109 calories, Carbohydrate 18 g, Cholesterol 13 mg, Fat 3.4 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.1 g, Sodium 96.2 mg, Sugar 9.4 g
COCONUT FILLED CHOCOLATE COOKIES AKA MOUNDS COOKIES
Adapted from a recipe found online at thatsmyhome.com, these are going on my Christmas trays this year! **12/21/07 Update: I have now made these and have to admit the dough is pretty hard to handle, but the end result is worth it!
Provided by Karen..
Categories Dessert
Time 40m
Yield 36 cookies
Number Of Ingredients 14
Steps:
- Sift together flour, cocoa, baking soda and salt; set aside.
- Cream together butter, sugar, vanilla, egg and sour cream.
- Stir in dry ingredients.
- Cover and refrigerate dough.
- To prepare filling: Combine coconut and milk in a pot over medium heat. Combine cornstarch and sugar; stir into milk. Bring to a simmer and cook, stirring constantly until thickened. Remove from heat and set aside to cool.
- Preheat the oven to 375 degrees. Grease cookie sheets.
- On a floured surface, roll dough to 1/8 inch thickness. Cut into 2-1/2 inch circles. Place half of the circles 1-1/2 inches apart on the cookie sheets. Spoon 1 teaspoon filling into center of each circle. Top with another circle of dough and press edges to seal.
- Bake 8 to 10 minutes. Cool cookies on baking sheet 5 minutes then remove to a wire rack to cool completely. Dust with powdered sugar. Store in a single layer.
- NOTES:.
- I had a very hard time with these (sticky dough) and found that using cocoa to roll them out really helped. They are difficult to do, but once you get the hang of it, they go faster and easier. It's all worth it in the end!
- I had a lot of filling left over, but I did make them smaller (about 2 1/4 inches) and lost some dough due to mishaps. I would suggest using a heaping teaspoon of filling in each one.
CHOCOLATE COCONUT MOUNDS CAKE
Steps:
- Prepare cake mix according to package directions and bake in a 9 x 13 greased and floured pan.
- During the last minutes of baking, bring to a boil, 1 cup sugar, 1 cup milk and marshmallows. Watch closely, it burns easily. Remove from heat and stir in coconut. Pour over cake as soon as it comes out of the oven.
- For frosting, bring to a boil, 1/2 cup milk, the butter and 1 cup sugar. Add chocolate chips and stir until they are melted. Pour over second layer of cake and refrigerate overnight.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHOCOLATE COCONUT CANDIES
These coconut candy balls disappear just as fast as I put them out. They're a snap to whip up and make a beautiful presentation on any holiday cookie plate. I mound them high and sprinkle with coconut...then watch them vanish! -Mary Ann Marino, West Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes. , In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 157 calories, Fat 9g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
CRISPY CHOCOLATE MOUNDS
Make these bite-size treats while the Turkey Rice Soup is simmering and then chill. The recipe is so simple that the kids can help.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- In a microwave, melt chocolate and peanut butter chips; stir until smooth. Stir in the cereal, raisins and peanuts. , Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until set.
Nutrition Facts : Calories 99 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
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