Coconut Cream Thumbprint Shortbread Cookies
Coconut Cream Thumbprint Shortbread Cookies

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, coconut cream thumbprint shortbread cookies. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Coconut Cream Thumbprint Shortbread Cookies is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Coconut Cream Thumbprint Shortbread Cookies is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook coconut cream thumbprint shortbread cookies using 10 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Cream Thumbprint Shortbread Cookies:
  1. Make ready 12 ounces (3 sticks) unsaltedbitter, at room temperature
  2. Take 1 cup granulated sugar
  3. Prepare 1 teaspoon vanilla extract
  4. Take 1/2 teaspoon almond extract
  5. Prepare 3 1/2 cup all purpose flour
  6. Make ready 1/2 teaspoon salt
  7. Prepare 1 large egg beaten lightly woth 1 tablespoon butter (egg wash)
  8. Make ready 7 ounces sweetened flaked coconut
  9. Take about 24 Lindt coconut cream chocolate eggs
  10. Take 7
Steps to make Coconut Cream Thumbprint Shortbread Cookies:
  1. Preheat the oven to 350. Line cookie sheets with parchment papet
  2. In a large bowl beat butter and sugar until creamy
  3. Beat in extracts,salt and flour until it comes together
  4. Roll into 1 1/2 inch balls
  5. Have coconut on a platev
  6. Dip cookie ball in egg wash
  7. Roll in coconut
  8. Place on prepared pans and bake 18 to 25 minutes until golden
  9. As soon as the cookies come out of the oven gently press a coconut egg in the center. Cool n on racks1. 1.

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