Coconut Filled Chocolate Cookies Aka Mounds Cookies

Name: Coconut Filled Chocolate Cookies Aka Mounds Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups flour; 1/4 cup unsweetened cocoa; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup butter, softened; 1 1/2 cups sugar; 1 teaspoon vanilla extract; 1 egg, beaten; 3/4 cup sour cream; powdered sugar, for dusting; Filling; 1 cup flaked coconut; 2 cups milk; 1 cup sugar; 3 tablespoons cornstarch

Servings: persons

3 cups flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
1 egg, beaten
3/4 cup sour cream
powdered sugar, for dusting
Filling
1 cup flaked coconut
2 cups milk
1 cup sugar
3 tablespoons cornstarch

1
Sift together flour, cocoa, baking soda and salt; set aside.
2
Cream together butter, sugar, vanilla, egg and sour cream.
3
Stir in dry ingredients.
4
Cover and refrigerate dough.
5
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.
6
Preheat the oven to 375 degrees. Grease cookie sheets.
7
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.
8
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.
9
NOTES:
10
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!
11
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.

1271

kcal

Calories

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups flour, 1/4 cup unsweetened cocoa, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Coconut Filled Chocolate Cookies Aka Mounds Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!