Coconut Filled Chocolate Cookies Aka Mounds Cookies

"Adapted from a recipe found online at thatsmyhome.com, these are going on my Christmas trays this year! **12/21/07 Update: I have now made these and have to admit the dough is pretty hard to handle, but the end result is worth it!"
 
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photo by Karen=^..^= photo by Karen=^..^=
photo by Karen=^..^=
Ready In:
40mins
Ingredients:
14
Yields:
36 cookies
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ingredients

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directions

  • Sift together flour, cocoa, baking soda and salt; set aside.
  • Cream together butter, sugar, vanilla, egg and sour cream.
  • Stir in dry ingredients.
  • Cover and refrigerate dough.
  • To prepare filling: Combine coconut and milk in a pot over medium heat. Combine cornstarch and sugar; stir into milk. Bring to a simmer and cook, stirring constantly until thickened. Remove from heat and set aside to cool.
  • Preheat the oven to 375 degrees. Grease cookie sheets.
  • On a floured surface, roll dough to 1/8 inch thickness. Cut into 2-1/2 inch circles. Place half of the circles 1-1/2 inches apart on the cookie sheets. Spoon 1 teaspoon filling into center of each circle. Top with another circle of dough and press edges to seal.
  • Bake 8 to 10 minutes. Cool cookies on baking sheet 5 minutes then remove to a wire rack to cool completely. Dust with powdered sugar. Store in a single layer.
  • NOTES:

  • I had a very hard time with these (sticky dough) and found that using cocoa to roll them out really helped. They are difficult to do, but once you get the hang of it, they go faster and easier. It's all worth it in the end!
  • I had a lot of filling left over, but I did make them smaller (about 2 1/4 inches) and lost some dough due to mishaps. I would suggest using a heaping teaspoon of filling in each one.

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Reviews

  1. I doubled the cocoa powder, added cacao nibs, and used cocoa powder profusely in the rolling of the dough, and it turned out just cocolate-y enough! I also cut the sugar by a third in both the dough and the filling and it was still uber sweet. I'll definitely make these again, but I'll probably cut the sugar by another third.<br/><br/>Other changes: Used a third less fat and substituted coconut oil for butter. Used goat yogurt instead of sour cream. Used multi-grain milk instead of milk. Used agar agar instead of corn starch. Added a spoonful of almond butter to the filling. And used whole wheat flour. All seemed to work out fine.
     
  2. I really like these! I halved the recipe and still ended up with 31 BIG cookies. For the half batch I used the full cup of coconut and thought it was perfect. I also added a 1/2 cup of whole almonds and 1/4 cup of slivered almonds. I openly admit that I'm horrible when it comes to rolling dough, but these rolled pretty easy for me. I didn't find it to be that sticky. I just took small amounts out of the fridge at a time, and used lots of cocoa on the rolling surface. These sealed easily and I lost NO filling while baking (which impressed me). Next time I'll use more filling, but that's the only change I'd make. I can see drizzling some chocolate frosting on the tops, but I do like them with just the powdered sugar! Thanks Karen! These are really different!
     
  3. The dough ended up being too sticky to roll out. Not enough chocolate flavor, the cookies tasted pretty good, but were NOT chocolately at all.
     
  4. The recipe was easy to follow and the cookies came out great--they're really soft and a great texture. I gave it four stars because I'd like it to have a little stronger flavor. Maybe I will use extra coconut next time as someone suggested, and maybe roll it out in cocoa or perhaps a drizzled chocolate icing to jazz it up.
     
  5. This is a great recipe! I added some chopped almonds to the filling to make them almond joy cookies and spread some melted chocolate on top after they cooled and added some flaked coconut and almonds on top. I've gotten great reviews for them! Thanks!
     
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Tweaks

  1. I doubled the cocoa powder, added cacao nibs, and used cocoa powder profusely in the rolling of the dough, and it turned out just cocolate-y enough! I also cut the sugar by a third in both the dough and the filling and it was still uber sweet. I'll definitely make these again, but I'll probably cut the sugar by another third.<br/><br/>Other changes: Used a third less fat and substituted coconut oil for butter. Used goat yogurt instead of sour cream. Used multi-grain milk instead of milk. Used agar agar instead of corn starch. Added a spoonful of almond butter to the filling. And used whole wheat flour. All seemed to work out fine.
     
  2. This was a keeper! I followed the recipe as described. Next time I think I'm going to add an extra 1/2 coconut (I love coconut!) and instead of dusting with powdered sugar I might try using a chocolate icing. Thanks for a great recipe!
     

RECIPE SUBMITTED BY

<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>
 
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