Easy Chocolate Mousse Filled Coconut Shortbread Cookies Recipes

Easy Chocolate Mousse Filled Coconut Shortbread Cookies Recipes

The ingredients for making Easy Chocolate Mousse Filled Coconut Shortbread Cookies Recipes

  1. For Coconut Shortbread Thumbprint Cookies
  2. doze ounces unsalted butter, on room temperature (3 sticks)
  3. 1 pot granulated sugar
  4. 1/2 tablespoon vanilla extract
  5. 3 half of cups all purpose flour
  6. 1/2 teaspoon salt
  7. you large egg beaten having 1 tablesoon water (egg wash)
  8. 6 ounces sweetened flaked coconut
  9. For Milk Chocolate Mousse Fillimg
  10. 6 ounces fine quality milk chocolate, not chips. My spouse and i used Lindor
  11. Exellence Excess Creamy Milk Chocolate
  12. 1/2 cup heavy cream
  13. 1/2 teaspoon vanilla extract

Step-step making Chocolate Mousse Filled Coconut Shortbread Cookies

  1. Start the mousse filling first because it needs to chill before completing

  2. For Milk Chocolate Mousse

  3. Have chopped chocolate within a large bowl, heat cream to a simmer in the microwave or on stovetop, stir in vanilla. put over chocolate, amd let sit 1 minute then stir smooth. Cool to room temperature then refrigerate until really cold, at least 4 hours. This particular can be done up to 2 days inbadvance.

  4. Make Shortbread Ccookies

  5. Preheat the oven to 350. Line baking sheets with parchment ppaper

  6. Whisk together in a bowl flour and salt

  7. In another large biwl defeat butter, sugar and vanilla until gentle and fluffy

  8. Slowly beat in flour until a dough forms. Press it in to a mass with your hands

  9. Roll in to golf size balls

  10. Dip in egg wash

  11. Move in coconut lace on prepared skillet, with the back of a wood tea spoon or your thumb make a good indentation in the center of each biscuit. Bake 25 to 33 minutes until set. Using the back of the wooden spoon again make sure every cookie has a good sized well in the center after baking. End up being gentle so the cookie does notcrack. Cool completely on rack

  12. Complete Mousse and fill cookies

  13. Beat cold chocolate cream mixture until light and fluffy

  14. Fill each cookie center with mousse. The filling n can remain light and fluffy so store eine layer in the refrigerator

  15. These cookies freeze reallybwell, just be sure to freeze first in single layers until completely frozsen before storing in freezer bags and thaw in single layers as well.