chocolate coconut mound cookies

Ingredients

• Servings: 3
• 1/2 cup flaked coconut
• 1 cup milk
• 1/2 cup white sugar
• 1 1/2 tablespoons cornstarch
• 3 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 egg, beaten
• 1 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 35 mins


• preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets. prepare the filling first. in a 2 quart saucepan, over medium heat, stir together the milk and coconut. combine the cornstarch and 1/2 cup of sugar; stir into the saucepan. bring to a simmer and cook, stirring constantly until thickened. remove from heat and set aside to cool.
• sift together the flour, cocoa, baking soda, cream of tartar and salt; set aside. in a medium bowl, cream together the butter, 1 cup sugar and vanilla until smooth. stir in the egg and milk. gradually mix in the sifted ingredients to form a dough. on a lightly floured surface, roll the dough out to 1/4 inch in thickness. cut into 2 1/2 inch circles with a cookie cutter. place half of the circles 1 1/2 inches apart the prepared cookie sheets. spoon about 1 teaspoon of the filling the center of each cookie on the pan. top with another circle and seal the edges by pinching.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.