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Irish Cream Filled Cookies

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1 cookies

Ingredients Nutrition

  • 1 (16 ounce) package Pillsbury sugar cookie dough
  • 3 cups shredded sweetened coconut, divided
  • 12 cup dark cocoa
  • 2 egg whites
  • 12 cup chocolate chips
  • 14 cup irish cream coffee creamer
  • 16 ounces of holiday colored M&M's


  1. Crumble the sugar cookie dough into a large bowl. Add 1 cup coconut and the cocoa powder. Mix until it is completely mixed in and the dough looks like chocolate sugar cookie dough. Roll into 24 balls.
  2. Dip the cookie dough balls one at a time in the egg whites and roll in the remaining coconut. Place on a baking sheet. Use your thumb to create a well in the center of the cookies. Bake at 350 degrees for 10-12 minutes. Let cool on the baking sheet for 1-2 minutes. Gently press the centers down again with the end of a wooden spoon. Remove to a wire rack to cool completely.
  3. Bring the coffee creamer to a boil. Remove from the heat and pour in the chocolate chips. Let the mixture sit for 1-2 minutes. Stir until creamy. Let cool 5 minutes. Spoon into the cookie wells. Let set and top with candies. Store in a sealed container. Makes 24 cookies.

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