Thumbprint Cookies Chocolate Filled Mocha & Coconut Easy Si

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“Deliciously rich mocha and coconut thumbprint cookies with a luscious chocolate filling. This recipe makes a wonderful thumbprint cookie. Buttery, crumbly, and rich with flavor they make a tasty treat anytime.”
30 28-38 cookies

Ingredients Nutrition


  1. In a bowl sift together flour,baking soda,salt,and powdered sugar, also add sugar and coconut.
  2. melt 1/2 of the butter and the 1/2 bar of bakers chocolate.
  3. once the butter and chocolate are melted and slightly cooled mix in the cocoa powder.
  4. In a bowl take 1/2 of the sifted flour mixture and add it to the melted butter and chocolate mixture.
  5. take the other 1/2 of your butter and add it to the remaining flour mixture as if you were mixing it into a pastry dough.
  6. to your chocolate mixture add the 3 tablespoons strong coffee and 1/2 a teaspoon extract.
  7. to your coconut mixture add 3 tablespoons cold water and the other 1/2 a teaspoon extract.
  8. line a baking sheet with foil and preheat oven to 350.
  9. take the coconut mixture and start shaping cookies by rolling about a tablespoon of the mixture into a ball , flatten the ball between your hands gently press a thumb into the center to create a hollow center for filling , dip in shredded coconut and place on baking sheet repeat until all the dough is done.
  10. repeat the same process with the mocha mixture omitting the step of dipping into shredded coconut at the end. bake in oven at 350 for 10 minutes.
  11. while cookies bake melt 1 bar bakers chocolate plus 3 tablespoons of butter in a double boiler.
  12. when cookies are done cool on a wire rack.
  13. once cooled take a tablespoon of the melted cooled chocolate mixture and fill the centers.
  14. place in fridge to cool thoroughly and allow chocolate center to set.
  15. Best served at room temperature.

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