Coconut Cream Thumbprint Shortbread Cookies
Coconut Cream Thumbprint Shortbread Cookies

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, coconut cream thumbprint shortbread cookies. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Coconut Cream Thumbprint Shortbread Cookies is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Coconut Cream Thumbprint Shortbread Cookies is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. 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. Make ready 1 teaspoon vanilla extract
  4. Get 1/2 teaspoon almond extract
  5. Take 3 1/2 cup all purpose flour
  6. Make ready 1/2 teaspoon salt
  7. Prepare 1 large egg beaten lightly woth 1 tablespoon butter (egg wash)
  8. Make ready 7 ounces sweetened flaked coconut
  9. Make ready about 24 Lindt coconut cream chocolate eggs
  10. Make ready 7
Steps 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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