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Coconut Cream Thumbprints

By MichiganDiane, member

Posted: December 18th, 2010

Bite-size morsels of coconutty goodness - taste just like coconut cream pie.

more about:

1/2 cup unsalted butter, softened
1/4 cup confectioners sugar
1 teaspoon coconut extract
1 cup flour
1 cup finely chopped coconut
3 oz. cream cheese, softened
2 tablespoons instant vanilla pudding mix
1/2 teaspoon coconut extract
1/4 cup whole milk or half and half
Additional coconut for garnish

With electric mixer, beat the butter and sugar until well combined. Add the extract and the flour and beat until combined. Add the coconut and mix just until combined. Form the dough into a ball, wrap in plastic wrap or wax paper and refrigerate for one hour.
Preheat the oven to 315 deg.
Roll the dough by teaspoonfuls into small balls and place on parchment paper covered cookie sheets. With tip of finger, make an indentation in each cookie.
Bake for about 20 minutes, until firm. Cookies will not brown.
Cool before filling.
For filling, beat cream cheese, pudding mix, extract and milk until smooth. Place about 1/2 teaspoon in center of each cookie (or pipe in). Sprinkle with coconut to finish.


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