Best Coconut Filled Fudge Cookies Recipes

COCONUT FILLED CHOCOLATE COOKIE MOUNDS

Steps:

• Combine coconut and condensed milk in a bowl and stir. Place in refrigerator while preparing cookie dough.
• Preheat oven to 375 degrees.
• Combine flour, cocoa, salt and baking soda in a bowl. Mix together and set aside.
• Combine butter and sugar and mix until well blended.
• Add vanilla extract, rum extract and egg and mix well.
• Gradually blend in flour mixture until dough is creamy.
• Chill cookie dough for one hour in refrigerator.
• Hand roll one inch cookie dough balls and place on parchment paper covered cookie sheet.
• Flatten each ball with the palm of your hand. Spoon in one teaspoon of coconut filling into the center of each flattened cookie.
• Fold up the cookie dough around the coconut filling and pinch them closed. Coconut filling should not be leaking out of your cookie dough.
• Cookies should be about two inches apart on cookie sheet.
• Bake for eight to twelve minutes. Cookies are done when light brown on edges.
• Remove from oven and completely cool on racks.
• Serve and enjoy!

JEWELED COCONUT DROPS

Steps:

• Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.

COCONUT FUDGE

Steps:

• Line a baking dish with aluminum foil.
• Mix sugar, sweetened condensed milk, coconut cream, and butter together in a pot; bring to a simmer until temperature of milk mixture reaches 225 degrees F (110 degrees C), about 30 minutes.
• Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture; continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. Remove pot from heat and let fudge stand for 2 minutes.
• Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.