Toasted Coconut Thumbprint Cookies – a delicious recipe with butter, sugar, vanilla, flour, salt, egg lightly. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 Line baking sheets with parchment paper.
2
Have mounds bars unwrapppped and cut in half, set aside
3
Whisk together flour and salt in a bowl, set aside
4
In a large bowl beat butter, vanilla and sugar until light and fluffy
5
Add the flour mixture to the butter mixture slowly and beat just until a dough forms and its all incorporated, press dogh into a mass with your hands
6
Roll the dough into golf ball size balls, roll in egg wash
7
Roll in coconut
8
Place on porepared pans and bake for 20 to 25 minutes until golden
9
Press a piece of mounds candy bar in the center of each cookie.
10
Transger to racks to cool completely
11
Place on platter and serve
3274
kcal
Calories
189
g
Fat
356
g
Carbs
33
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 8 ingredients. The key ingredients include: 12 ounces unsalted butter ( 3 sticks ), at room temperaure, 1 cup granulated sugar, 1 1/2 teaspoon vanilla extract, 3 1/2 cups all purpose flour, and more.
Yes, Toasted Coconut Thumbprint 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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