Coconut Cream Thumbprint Shortbread Cookies
Coconut Cream Thumbprint Shortbread Cookies

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, coconut cream thumbprint shortbread cookies. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Coconut Cream Thumbprint Shortbread Cookies is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Coconut Cream Thumbprint Shortbread Cookies is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook coconut cream thumbprint shortbread cookies using 10 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Coconut Cream Thumbprint Shortbread Cookies:
  1. Make ready 12 ounces (3 sticks) unsaltedbitter, at room temperature
  2. Prepare 1 cup granulated sugar
  3. Take 1 teaspoon vanilla extract
  4. Take 1/2 teaspoon almond extract
  5. Make ready 3 1/2 cup all purpose flour
  6. Take 1/2 teaspoon salt
  7. Take 1 large egg beaten lightly woth 1 tablespoon butter (egg wash)
  8. Prepare 7 ounces sweetened flaked coconut
  9. Take about 24 Lindt coconut cream chocolate eggs
  10. Make ready 7
Instructions to make Coconut Cream Thumbprint Shortbread Cookies:
  1. Preheat the oven to 350. Line cookie sheets with parchment papet
  2. In a large bowl beat butter and sugar until creamy
  3. Beat in extracts,salt and flour until it comes together
  4. Roll into 1 1/2 inch balls
  5. Have coconut on a platev
  6. Dip cookie ball in egg wash
  7. Roll in coconut
  8. Place on prepared pans and bake 18 to 25 minutes until golden
  9. As soon as the cookies come out of the oven gently press a coconut egg in the center. Cool n on racks

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