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While there will be no one size fits all very best cooking process, crock pot cooking comes very close. When you’ve got a crock pot collecting dust somewhere at the back of your pantry it’s the right time to get out it, dust in the offand dig up some fantastic summertime crock pot cooking recipes.

We hope you got benefit from reading it, now let’s go back to chocolate mousse filled coconut shortbread cookies recipe. You can cook chocolate mousse filled coconut shortbread cookies using 13 ingredients and 21 steps. Here is how you achieve that.

The ingredients needed to cook Chocolate Mousse Filled Coconut Shortbread Cookies:

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

Instructions to make Chocolate Mousse Filled Coconut Shortbread Cookies:

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.
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
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
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.

I'm a sucker for shortbread in just about any form, and this crust doesn't disappoint. That delicious chocolate crust gets topped off with a sweet, gooey coconut topping that gets nice and toasty while it's baking. This Chocolate Shortbread recipe makes buttery, extra chocolaty cookies that are crisp at the edges with a rich flavor and melty texture. Place chocolate in a food processor and grind until no large pieces remain. Heat milk and sugar in a small saucepan and bring just to a boil.

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