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Easiest Way to Cook Tasty Chocolate Mousse Filled Coconut Shortbread Cookies

Chocolate Mousse Filled Coconut Shortbread Cookies.

Chocolate Mousse Filled Coconut Shortbread Cookies You can cook Chocolate Mousse Filled Coconut Shortbread Cookies using 13 ingredients and 21 steps. Here is how you cook it.

Ingredients of Chocolate Mousse Filled Coconut Shortbread Cookies

  1. You need of For Coconut Shortbread Thumbprint Cookies.
  2. It's 12 ounces of unsalted butter, at room temperature (3 sticks).
  3. You need 1 cup of granulated sugar.
  4. You need 1/2 teaspoon of vanilla extract.
  5. It's 3 1/2 cups of all purpose flour.
  6. You need 1/2 teaspoon of salt.
  7. It's 1 of large egg beaten with 1 tablesoon water (egg wash).
  8. You need 7 ounces of sweetened flaked coconut.
  9. It's of For Milk Chocolate Mousse Fillimg.
  10. You need 6 ounces of good quality milk chocolate, not chips. I used Lindor.
  11. Prepare of Exellence Extra Creamy Milk Chocolate.
  12. It's 1/2 cup of heavy cream.
  13. You need 1/2 teaspoon of vanilla extract.

Chocolate Mousse Filled Coconut Shortbread Cookies instructions

  1. Start the mousse filling first as it needs to chill before finishing.
  2. For Milk Chocolate Mousse.
  3. Have chopped chocolate in a large bowl, heat cream to a simmer in the microwave or on stovetop, stir in vanilla.pour over chocolate, amd let sit one minute then stir smooth. Cool to room temperature then refrigerate until very cold, at least 4 hours. This can be done up to 2 days inbadvance..
  4. .
  5. Make Shortbread Ccookies.
  6. Preheat the oven to 350. Line baking sheets with parchment ppaper.
  7. Whisk together in a bowl flour and salt.
  8. In another large biwl beat butter, sugar and vanilla until light and fluffy.
  9. Slowly beat in flour until a dough forms. Press it into a mass with your hands.
  10. Roll into golf size balls.
  11. Dip in egg wash.
  12. Roll in coconut lace on prepared pan, with the back of a wooden spoon or your thumb make an indentation in the center of each cookie. Bake 25 to 33 minutes until set. Using the back of a wooden spoon again make sure each cookie has a good sized well in the center after baking. Be gentle so the cookie does notcrack. Cool completely on rack.
  13. .
  14. .
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  16. .
  17. Finish Mousse and fill cookies.
  18. Beat cold chocolate cream mixture until light and fluffy.
  19. Fill each cookie center with mousse. The filling n will remain light and fluffy so store eine layer in the refrigerator.
  20. .
  21. These cookies freeze reallybwell, just be sure to freeze first in single layers until completely frozsen before storing in freezer bags and thaw in single layers as well..

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