Welcome to another week of This Week's Cravings!
It's Christmas baking time - I love this time of year. The cookie jar is full, and our home smells absolutely delicious. Please share your sweets, treats, candy and baked gift ideas. I can't wait to read all your wonderful recipes & ideas!
Coconut Sugar Cookies with Chocolate Filling
Don't you just love that title?!? I found a recipe for "Bittersweet Sugar Cookie Macaroons" on http://www.myrecipes.com/ (lovely site, please check it out!), immediately printed, gathered ingredients and gave it a try! I did change a few things, so the following recipe is my version. Be sure to click here to see the original.
Coconut Sugar Cookies with Chocolate Filling.
- 1 tube (16.5 oz.) prepared sugar cookie dough
- 1 cup coconut
- 8 oz chocolate
- 1/2 cup heavy whipping cream
- Unwrap your dough.
- Roll in coconut - press firmly to get coconut to stick to the dough.
- Slice in 1/4-1/2 inch slices.
- Press more coconut into one side of cookies - place plain side down on a lightly greased baking sheet. Bake at 350 degrees for 8-10 minutes, until slightly browned on bottom.
- Transfer to a rack and let cool completely.
- Carefully melt chocolate in microwave. Stir and set aside.
- In a medium bowl, beat whipping cream until thick and creamy. I did this by hand - if your cream is cold it won't take but a couple minutes of whisking. Think it exercise in preparation for eating these delicious treats!
- Slowly whisk melted chocolate into whipping cream, until it's thick & creamy chocolate goodness. Set in fridge for 5-10 minutes so it can firm.
- Pair up your cookies in similar shapes and sizes. Spread a couple tablespoons filling on the plain side of one cookie; press on another cookie (plain side in) until filling reaches edges.
- Share and eat cookies as soon as possible!
- Almond bark chocolate is a big no. It doesn't mix well with the whipping cream.
- Ghirardelli chocolate is a big thumbs up! It was absolutely perfect!
- Tint your coconut for a fun holiday twist!
- Stack in glass jars or Christmas tins for a great gift.
- Cookies and filling can be made several days in advance (store your cookies in an airtight container; filling needs to stay in the fridge) and assembled just before serving.
Linked to: Mouthwatering Monday, Tempt My Tummy Tuesday, Tasty Tuesday, Tuesdays at the Table, Slightly Indulgent Tuesday, Tackle it Tuesday, What’s Cooking Wednesday, Recipe Swap Thursday, Food on Fridays, Friday Favorites, Foodie Friday, Recipe Swap at The Grocery Cart Challenge & Newlyweds Holiday Treat Week!
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This Week's Craving Schedule & Past Recipe Links:
November 1 -