The Chocolate Inn contains all
chocolate recipes. Try one today!
Many thanks to Sandy for sending me the correction for this recipe!
She also had this to say:
I made these mounds cookies as tarts rather than as filled cookies. I pushed the
chocolate dough into greased tart pans and filled them with the coconut filling.
When they came out of the Oven I topped each one with 3 or 4 Chocolate chips
which then melted. WOW were they delicious.
Chocolate Coconut Mound Cookies
3 cups flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
1 egg, beaten
3/4 cup sour cream
Powdered sugar, for dusting
1 cup flaked coconut
2 cups milk
1 cup sugar
3 tablespoons cornstarch
Sift together flour, cocoa, baking soda and salt; set aside.
Cream together butter, sugar, vanilla, egg and milk. Stir in dry ingredients.
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.
Makes 36 cookies.