Irish Cream Filled Cookies – a delicious recipe with sugar cookie, coconut, dark cocoa, egg whites, chocolate chips, irish cream coffee creamer. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Crumble the sugar cookie dough into a large bowl.
2
Add 1 cup coconut and the cocoa powder.
3
Mix until it is completely mixed in and the dough looks like chocolate sugar cookie dough.
4
Roll into 24 balls.
5
Dip the cookie dough balls one at a time in the egg whites and roll in the remaining coconut.
6
Place on a baking sheet.
7
Use your thumb to create a well in the center of the cookies.
8
Bake at 350 degrees for 10-12 minutes.
9
Let cool on the baking sheet for 1-2 minutes.
10
Gently press the centers down again with the end of a wooden spoon.
11
Remove to a wire rack to cool completely.
12
Bring the coffee creamer to a boil.
13
Remove from the heat and pour in the chocolate chips.
14
Let the mixture sit for 1-2 minutes.
15
Stir until creamy.
16
Let cool 5 minutes.
17
Spoon into the cookie wells.
18
Let set and top with candies.
19
Store in a sealed container.
360
kcal
Calories
18
g
Fat
45
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (16 ounce) package Pillsbury sugar cookie dough, 3 cups shredded sweetened coconut, divided, ½ cup dark cocoa, 2 egg whites, and more.
Yes, Irish Cream Filled 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.
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